Healthy Cranberry Chocolate Muffins

You and your family are going to quickly become addicted to these chocolate cranberry muffins! They are made with whole wheat pastry flour, rich cocoa powder and fresh cranberries, all sweetened with honey or agave.

There are no eggs and no butter. Applesauce and olive oil keep them moist, the tart berries pop against the chocolate, and they bake in about 20 minutes.

The Best Chocolate Cranberry Muffins (Whole Wheat and Honey Sweetened)

I love the anticipation of Christmas Day! A day focused on our Savior, spending time with family, exchanging gifts, AND absolutely fabulous food. No wonder we all still feel giddy like children when waiting for Christmas to arrive.

Even though we love Christmas, you’re probably still a little bit stressed about all the preparations like me. (If you’re not, DO share your secrets on how you’re so chill!) Well, you at least won’t have to stress about what you’re making for breakfast on Christmas morning… or every breakfast for the rest of the year!

Remember my confession of not liking chocolate (I know… I know…)? Well, I think I’m being converted with this organic cocoa powder. I love everything about the ingredients (organic cocoa from the Dominican Republic), but that’s not the only thing I’m loving. Other cocoa powders taste almost bitter and burnt to me. This one is rich, creamy and not overpowering.

Yes… the batter is incredible. I may or may not have eaten a whole spoonful. And I can’t bake with any other flour than whole wheat pastry flour. I LOVE it!

Need a neighbor Christmas gift or a hostess gift? Make a gift basket with a few ingredients (cocoa powder, whole wheat pastry flour and fresh cranberries) AND add a copy of this recipe. Quick, simple, and they’ll love you for introducing them to these cranberry chocolate muffins.

Why You’ll Love These Cranberry Chocolate Muffins

• Rich chocolate flavor. A few spoonfuls of cocoa powder make every bite taste like a brownie.
• Tart and sweet. Chopped fresh cranberries pop against the soft, honeyed crumb.
• No eggs or butter. Applesauce, olive oil and your favorite milk keep them moist.
• Quick to bake. About 17 to 20 minutes at 375°F, with no mixer needed.

Ingredients You’ll Need

Here is what goes into these healthy chocolate muffins and why. Exact amounts are in the recipe card below.

• Whole wheat pastry flour: Finer and softer than regular whole wheat flour. It has less protein, so it forms less gluten and keeps the muffins tender instead of heavy. Regular whole wheat flour works but gives a denser muffin.
• Baking powder and baking soda: Together they give the muffins their lift and rounded tops. The baking soda reacts with the acidic cocoa and applesauce, and the baking powder adds extra rise in the oven.
• Cocoa powder: Use 3 to 4 tablespoons, depending on how chocolatey you like them. I use this organic cocoa powder because it tastes rich and smooth, never bitter or burnt.
• Salt: Just a pinch sharpens the chocolate and balances the honey.
• Applesauce: Adds moisture and natural sweetness in place of eggs and butter. Unsweetened keeps the honey in charge of the sweetness.
• Honey or agave: The only sweetener. Honey adds a warm, floral note and helps the muffins stay moist for days.
• Olive oil: Oil stays liquid at room temperature, so oil based muffins stay soft even after they cool. A light tasting olive oil works best here.
• Milk of your choice: I have used coconut milk and vanilla almond milk. Both keep the batter smooth and the muffins dairy free.
• Pure vanilla extract: Rounds out the chocolate and softens the sharp edge of the cranberries.
• Fresh cranberries: Coarsely chopped, so you get a little burst of tartness in every bite. Frozen cranberries work too; chop them straight from the freezer so they don’t bleed into the batter. If you love cranberry chocolate chip muffins, fold in a handful of chocolate chips along with the berries.

How to Make Chocolate Cranberry Muffins

1. Heat the oven. Preheat to 375°F and lightly grease a muffin pan. A fully heated oven gives the batter the quick burst of rise that makes nicely domed tops.
2. Mix the dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda, cocoa powder and salt. Whisk well so the cocoa has no lumps and the leaveners are spread evenly.
3. Whisk the wet ingredients. In a separate medium bowl, whisk together the applesauce, honey or agave, olive oil, milk and vanilla until smooth and glossy.
4. Combine. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick, dark and a little lumpy, and that is exactly right.
5. Chop and fold in the cranberries. Put the cranberries in a blender (I use my Vitamix) and pulse on a low setting until coarsely chopped. Add them to the batter and fold them in with a few gentle turns of a spatula.
6. Scoop and bake. Fill each cup of the lightly greased muffin pan with about 1/4 cup of batter. Bake for 17 to 20 minutes, until the tops easily bounce back when you press the center. The inside will be moist and pure goodness!

Need some more ideas using fresh cranberries or cocoa powder? You know I’m watching out for you! Try my Flourless Chocolate Cookies or my Healthy Oatmeal Breakfast Cookies. Need even more chocolate in your muffin life? The Pumpkin Chocolate Chip Muffins on our sister site, Everything Muffins, are a fall favorite.

Chocolate Cranberry Muffins FAQs

• Can I add chocolate chips? Yes. Fold a handful of chocolate chips in with the cranberries for cranberry chocolate chip muffins.
• Can I use frozen cranberries? Yes. Chop them while still frozen and fold them in right away so they don’t color the batter.
• Do these muffins have eggs, butter or dairy? No. Applesauce takes the place of eggs, olive oil replaces butter, and a dairy free milk like coconut milk or almond milk keeps them dairy free.
• How much cocoa powder should I use? Use 3 tablespoons for a milder chocolate flavor and 4 tablespoons for a deeper one.
• How do I know when they are done? Bake for 17 to 20 minutes, until the tops easily bounce back when you lightly press the center.
• Can I use regular whole wheat flour? You can, but the muffins will be denser and heavier. Whole wheat pastry flour is finer and softer, and it is the reason these stay so tender.
• Can I use dried cranberries? They will work, but the muffins will be sweeter and less tangy. Fresh or frozen cranberries give the best contrast with the chocolate.
• How should I store them? Keep cooled muffins in an airtight container at room temperature for a couple of days, or freeze them for longer storage.

Cranberry and Chocolate Muffins

Cranberry and chocolate muffins made with whole wheat pastry flour, cocoa powder and fresh cranberries. Sweetened with honey or agave and moist from applesauce and olive oil, with no eggs or butter.

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Ingredients

  

• 2 cups whole wheat pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3 to 4 Tbs organic Cocoa powder
• 1/4 tsp salt
• 1/2 cup applesauce
• 1/2 cup honey or organic agave
• 1/2 cup olive oil
• 1/4 cup milk of your choice I have used coconut milk or vanilla almond milk
• 1 tsp pure vanilla extract
• 1 cup fresh cranberries coarsely chopped

Instructions

 

• Preheat the oven to 375 degrees.
• In a large mixing bowl, combine flour, baking powder, baking soda, cocoa powder, and salt.
• In a separate medium-sized bowl, whisk together applesauce, honey/agave, olive oil, milk, and vanilla.
• Pour wet ingredients into the dry ingredients and stir just until combined.
• Put cranberries in Vitamix blender and pulse on low level until coarsely chopped. Add to batter and fold in cranberries.
• Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 17-20 minutes or until the tops easily bounce back when slightly pressing down center. The inside will be moist and pure goodness!

Made these muffins? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other bakers, and I love hearing about your swaps.

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