Healthier Fluffy Chocolate Walnut Muffins

These delightful chocolate muffins are based on a collection of diabetic-friendly recipes, which means they cut back considerably on… well, practically everything. Heheheh all the good things! 😀

But don’t worry… too much… they still turn out wonderfully fluffy and delicious. This is a really nice recipe that’s a bit more healthy than the standard recipes you’ll find out there. You can also skip the individual muffin tins and pour everything into a larger baking pan to make one gorgeous cake instead, no problem at all.

The secret? We’re using skim milk, low-fat cocoa, and whipped egg whites to create that light, airy texture without loading up on fats like butter or oil. The result is a almost guilt-free treat that doesn’t taste like a compromise, just pure chocolate indulgence with the satisfying crunch of the walnuts on top. Let’s check the recipe!

Healthier Fluffy Chocolate Walnut Muffins

Servings: 6
Time: 55mins
Difficulty: Normal
Rating: ★★★★★
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Gotta love these kind of smarter healthier recipes, if you want chocolate but dont want the bad nutrition you can choose a better kind of chocolate, same goes here, by tweaking the recipe what you lose on richness you gain in nutrition ;D

Ingredients

Skim Milk – 180ml
Skim Cocoa Powder – 50g
Cooking Chocolate – 56g
Balsamic Vinegar – 1 Tablespoon
Egg Whites – 3
Flour – 96g
Sugar – 85g (To add to the cupcakes)
Baking Powder – 1/2 Teaspoon
Baking Soda – 1/4 Teaspoon
Sugar – 32g (To add to the egg whites)
Walnuts – 12 Halves

Directions

In a small saucepan, combine the skim milk and low-fat cocoa powder over medium heat, stirring constantly until it almost boils. Remove from heat and add the cooking chocolate and balsamic vinegar, continuing to stir until you have a smooth mixture. Remove from heat and allow to cool.
Remove the eggs from the refrigerator and leave them out to reach room temperature.
Preheat the oven and prepare a muffin baking pan lined with baking paper/parchment paper.
In a bowl, combine the flour, sugar, baking powder, and baking soda, and stir.
Then add the cooled chocolate mixture to this mixture. It should create a very thick batter. Stir with a wooden spoon until everything is well combined.
Whisk the egg whites until stiff, then continue whisking, gradually adding the sugar to create a meringue.

Finally, fold the meringue into the chocolate mixture, taking care not to lose the air, then pour into each of the muffin pans and top with half a walnut.
Bake at 170ºC (340ºF) for about 15 minutes. If you combine all the batter into one solid cake, it should take about 25 to 30 minutes. Insert a toothpick to see if it’s ready! Allow to cool slightly before removing from the molds. Enjoy!

Notes & Tips: You can pour all the batter into one pan and make a single cake. You could also top it with sliced almonds, for example, but between you and me a walnut on a muffin is just perfect!

The egg whites whip up better and create more volume when they’re not cold from the fridge. This is what gives these muffins their fluffy texture.

Use a gentle hand when incorporating the meringue into the chocolate batter. Overmixing will deflate those beautiful air bubbles and you’ll end up with dense muffins instead of fluffy ones.

The balsamic vinegar is not a mistake, it adds a subtle depth to the chocolate flavor without being detectable. Don’t skip it!

Feel free to experiment with other nuts like pecans or hazelnuts, or even add a handful of dark chocolate chips to the batter for extra chocolatey goodness.

This recipe for Healthier Fluffy Chocolate Walnut Muffins was originally created on BakeAfter.com. Esta receita de Queques Saudáveis de Chocolate foi publicada em português no Iguaria.com.