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how to make healthy chocolate muffins without using oil

Healthy Chocolate Muffins with Raspberry Swirl

These healthy chocolate muffins are the perfect breakfast treat! Topped with a raspberry chia seed jam swirl, they're flavor-packed and naturally sweetened!
Course Breakfast
Cuisine American
Keyword chocolate, chocolate muffins, gluten-free muffins, healthy muffins, muffins, raspberry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 149kcal



  • Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
  • Beat together wet ingredients in a large mixing bowl and set aside.
  • In a separate bowl, whisk together the dry. Add dry ingredients to wet and stir together until incorporated. Fold in chocolate chips if using.
  • For the raspberry swirl, top each muffin with 1/2 teaspoon raspberry jam and swirl around using a toothpick.*
  • Divide batter among the 12 muffin cups. Bake on the center rack for 23 - 25 minutes until a cake tester inserted into the center comes out clean.
  • Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.



* to make a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons warm water. whisk together and let sit for 3 minutes until thickened.
** feel free to substitute peanut butter in place of the jam if you like that combo more! (or even better do a 1/2 and 1/2 batch!)


Calories: 149kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 113mg | Fiber: 3g | Sugar: 11g