Healthy Double Chocolate Greek Yogurt Muffins Recipe
These Healthy Double Chocolate Greek Yogurt Muffins combine the richness of cocoa and dark chocolate chips with the moistness of Greek yogurt and unsweetened applesauce. Made with whole wheat flour and naturally sweetened with pure maple syrup, these muffins offer a deliciously indulgent yet nutritious treat perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Total Time: 32-34 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups whole wheat flour
- 2/3 cup cocoa powder
- 1/2 tsp salt
- 2 tsp baking powder
Wet Ingredients
- 1/3 cup plain Greek yogurt
- 1 cup milk of choice
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 3/4 cup pure maple syrup
Other
- 1 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, salt, and baking powder until fully combined, but exclude the chocolate chips at this stage.
- Add Wet Ingredients to Dry: Create a well in the center of the dry ingredients, then add the Greek yogurt, milk, unsweetened applesauce, vanilla extract, and pure maple syrup. Gently mix everything together until just combined. Avoid overmixing to prevent dry or crumbly muffins.
- Incorporate Chocolate Chips: Fold the dark chocolate chips into the batter gently, ensuring they are evenly distributed without overworking the mixture.
- Fill Muffin Tin and Bake: Evenly distribute the batter into the prepared muffin liners. Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Store: Once baked, remove the muffins from the oven and allow them to cool on a wire rack. Store cooled muffins in an airtight container in a cool, dry place to maintain freshness.
Notes
- Be careful not to overmix the batter to keep muffins moist and tender.
- You can substitute milk of choice with almond milk or oat milk for a dairy-free variation.
- These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
- Use dark or semi-sweet chocolate chips for a richer chocolate flavor with less sugar.
- For added texture, sprinkle some nuts or seeds on top before baking.
Keywords: healthy chocolate muffins, double chocolate muffins, Greek yogurt muffins, whole wheat muffins, low sugar muffins, breakfast muffins
