I am always looking for ways to make fun treats in the kitchen with the kiddos. I am also always looking for ways to make those fun treats a little more healthy. This recipe checks all the boxes.
You will satisfy yours and your kids chocolate cravings, while giving yourself and your family a more healthy breakfast or snack option. These double chocolate muffins are fun to make with the kids. All while giving a healthy alternative to sugary, white flour snacks.
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How are these better?
In this recipe I have swapped out the white flour for wheat flour. Added in Greek yogurt and honey to swap out the sugars and used dark chocolate instead of semi sweet.
Dark chocolate has more health benefits than semi sweet chips and gives these muffins a rich delicious chocolate flavor. Also, the addition of espresso powder in these muffins gives a real depth of flavor.
Chef’s Tips
You can even take it one step further if you wish and add in almond milk or a non dairy milk to make these muffins even healthier. You can also swap out the eggs with a banana or applesauce and make them completely vegan.
Make sure you do not over cook them as they will get dry. They stay perfectly moist if cooked at 325 for 18-20 minutes. I like to use liners as well to cut any additional fat needed for them to not stick to the pan. ENJOY!
Healthy Double Chocolate Muffins
Ingredients
- 1 cup whole wheat flour
- 1/3 cup unsweetened dutch processed cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon espresso powder
- 1/4 teaspoon cinnamon
- 1/2 cup dark chocolate chips or chunks
- 2 eggs-- can sub one smashed banana or 1/2 cup applesauce
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup honey
- 1/3 cup skim milk-- can sub almond milk or non dairy milk
- 1/4 cup coconut oil melted and cooled-- can sub canola oil
- 1 teaspoon all natural vanilla extract
Instructions
- Preheat oven to 325 degrees. Line a muffin tin with paper liners so that you do not need additional fat to grease the pan.
- In a small mixing bowl, combine all of the dry ingredients with the chocolate chips. Stir together the flour, baking soda, cocoa, salt, espresso powder, cinnamon and toss with the chocolate to lightly coat. This will help your chocolate evenly distribute in your muffins, not just sink to the bottom.
- In a medium mixing bowl, combine all of the wet ingredients. Whisk together the eggs, yogurt, honey, milk, coconut oil and vanilla.
- Then combine the wet ingredients into the dry. Gently folding to incorporate all of the ingredients.
- Scoop the batter into the lined muffin tin, filling them almost all the way full. You will get 12 nice sized muffins from this recipe. You can easily double or triple the recipe for more muffins or you can make mini muffins.
- Bake the muffins for 18-20 minutes and let cool in the pan for 2-3 minutes until you can handle them. Then remove from the pan to cool on a baking rack so they do not steam and get soggy in the pan as they cool completely. ENJOY!
