These Healthy Chocolate Muffins are so moist, rich and fudgy, you’ll never believe they are good for you! Made with whole grains, yogurt and no added sugar.
PREPARATION TIME:
PREP:15 minutes
COOK:22 minutes
TOTAL:40 minutes
Ingredients:
- 1 cup white whole wheat flour plus 2 tablespoons
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon instant espresso powder optional; will result in a more intensely chocolaty muffin
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ½ cup semi-sweet chocolate chips plus optional additional for sprinkling on top
- 2 large eggs at room temperature
- ½ cup nonfat plain Greek yogurt at room temperature
- ½ cup honey or pure maple syrup
- ⅓ cup unsweetened almond milk or milk of choice
- ¼ cup canola oil or melted, cooled coconut oil, light extra virgin olive oil, or melted, cooled unsalted butter
- 1 teaspoon pure vanilla extract
Instructions:
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Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
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In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
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In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
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With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don’t leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!
Notes:
- TO STORE: Let the muffins cool completely on a wire rack before placing them in a storage container. Next, line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on the paper towel. Then, top your muffins with another paper towel to absorb the excess moisture, and store at room temperature for up to 4 days.
- TO FREEZE: Individually wrap the muffins in plastic, then place them in a ziptop bag and freeze for up to 2 months. Let thaw at room temperature or rewarm gently in the microwave.
- For more storage tips, check out my post on How to Store Muffins and Other Quick Breads.
Nutrition:
SERVING: 1muffinCALORIES: 193kcalCARBOHYDRATES: 26gPROTEIN: 5gFAT: 9gSATURATED FAT: 2gCHOLESTEROL: 28mgPOTASSIUM: 124mgFIBER: 3gSUGAR: 15gVITAMIN A: 40IUVITAMIN C: 1mgCALCIUM: 40mgIRON: 1mg
