Healthy Double Chocolate Muffins
I love these muffins and so do my toddlers. We enjoy making and eating them together. The girls say they are eating dessert for breakfast!
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!