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Healthy Chocolate Muffins Recipe

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4.4 from 12 reviews

These Healthy Chocolate Muffins are a deliciously moist and chocolaty treat made with wholesome ingredients like white whole wheat flour, Greek yogurt, and unsweetened cocoa powder. Perfect for breakfast or a snack, these muffins have the right balance of sweetness from honey and chocolate chips without refined sugar, offering a healthier alternative to traditional chocolate muffins.

Ingredients

Dry Ingredients

  • 1 cup white whole wheat flour (plus 2 tablespoons)
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon instant espresso powder (optional; will result in a more intensely chocolaty muffin)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup semi-sweet chocolate chips (plus optional additional for sprinkling on top)

Wet Ingredients

  • 2 large eggs (at room temperature)
  • 1/2 cup nonfat plain Greek yogurt (at room temperature)
  • 1/2 cup honey (or pure maple syrup)
  • 1/3 cup unsweetened almond milk (or milk of choice)
  • 1/4 cup canola oil (or melted, cooled coconut oil, light extra virgin olive oil, or melted, cooled unsalted butter)
  • 1 teaspoon vanilla flavoring

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffin tin with nonstick spray or line with paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, unsweetened cocoa powder, baking soda, instant espresso powder if using, kosher salt, and ground cinnamon until well combined. Stir in the semi-sweet chocolate chips.
  3. Combine Wet Ingredients: In a medium bowl, briskly whisk the eggs, plain Greek yogurt, honey, almond milk, canola oil, and vanilla flavoring together until smooth.
  4. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold by hand just until the dry ingredients disappear and the batter is combined, taking care not to overmix.
  5. Fill Muffin Cups: Using a muffin scoop or spoon, fill each muffin cup about two-thirds full with batter. If desired, sprinkle additional chocolate chips on top of each muffin for extra chocolate flavor.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs attached.
  7. Cool Muffins: Remove the pan from the oven and place it on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and transfer to the wire rack to cool completely to avoid sogginess from trapped steam.
  8. Serve and Enjoy: Once cooled, enjoy these healthy chocolate muffins as a wholesome breakfast or snack option.

Notes

  • For a stronger chocolate flavor, include the instant espresso powder as instructed.
  • Substitute honey with pure maple syrup for a vegan option if desired.
  • Use paper liners for easy cleanup or coat the muffin tin well with nonstick spray.
  • Do not overmix the batter to keep the muffins light and tender.
  • Allow muffins to cool fully on a wire rack to prevent sogginess from steam.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://yumntasty.com/healthy-chocolate-muffins-recipe/