Do you love bakery and coffee shop double chocolate muffins but not all the sugar and calories? These Healthy Chocolate Muffins are the perfect way to enjoy chocolate for breakfast without the guilt. This easy chocolate muffins recipe comes together with simple ingredients and contains NO refined sugar!
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Did you know that a triple chocolate muffin from Dunkin Donuts has 570 calories, 40 g of sugar and 29 g of fat? Most bakery, cafe and grocery store muffins are considered junk food, as they have little nutritional value, contain high amounts of sugar, unhealthy oils and excessive amounts of calories.
Making your own healthy chocolate muffins is definitely the way to go. Not only will it help you save calories in the short term, you’re saving money and making a much healthier choice with this easy chocolate muffins recipe. Made with Greek yogurt, protein powder, eggs and other wholesome ingredients, these chocolate protein muffins are a much healthier option to the bakery or café muffin.
What do I need to make Healthy Chocolate Muffins?
These chocolate muffins come together quickly and easily. Here’s a quick-reference grocery list of the ingredients you’ll need for these easy chocolate muffins:
- Whole wheat flour
- Chocolate protein powder – look for a good quality protein powder with minimal ingredients.
- Baking Powder
- Baking Soda
- Plain Greek Yogurt – I like Fage plain Greek yogurt
- Unflavored Coconut Oil – Carrington Farms Unflavored Coconut Oil is great for baking!
- Granular monk fruit sweetener – I like Lakanto or Whole Earth granular monk fruit sweeteners
- Vanilla extract
- No Sugar Added Dark or Semi-Sweet Chocolate Chips – I like Lily’s brand
Are you shopping for ingredients at Target? While you’re there, pick up some of my 30 Best Healthy Target Snacks for some quick and easy healthy snack options.
How do I make double chocolate muffins?
Here are the easy steps to making these delicious, healthy chocolate muffins.
- In a medium bowl, whisk together your dry ingredients; whole wheat flour, chocolate protein powder, cocoa powder, baking powder, baking soda and salt. Combine well, and set aside.
- Next, in a larger bowl, combine your wet ingredients; plain Greek yogurt, unflavored coconut oil, granular monk fruit sweetener, eggs and vanilla extract.
- Once you’ve combined the wet and dry ingredients separately, gradually add the dry ingredients to the wet ingredients. First you can use a whisk, but the batter will become very thick, almost like brownie batter. You will then need to combine the last of the dry ingredients with a rubber scraper or wooden spoon.
- Lastly, stir in the chocolate chips. Fold these in and try not to overmix the batter. This can result in dry muffins.
- Line a muffin tin with paper liners or silione baking cups. Spoon in the batter to each cup. Each muffin cup will be filled almost full with batter.
- Bake the muffins at 400 degrees for 18 minutes. To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean and crumb-free the muffins are done.
Ingredient substitutions and recommendations:
- Flour – I chose to use whole wheat flour as it has slightly more protein per ounce then all purpose. You could also use oat flour.
- Chocolate chips – I chose to use Lily’s Dark Chocolate baking chips, which baked well. I also tested this recipe with a combination of half white chocolate chips and half dark, and the white chocolate chips over-browned and didn’t hold their shape. I wouldn’t recommend using white chocolate chips.
- Protein powder – I used Orgain Organic Protein Powder, creamy chocolate fudge flavor. Use a good quality chocolate protein powder that has minimal ingredients.
If you love Lily’s chocolate chips, give my No Bake Granola Bars a try! They include Lily’s mini chocolate chips.
FAQ’s all about healthy chocolate muffins:
You’ve either baked them too long, overmixed the batter or used butter instead of oil.
Three tips to making moist muffins: 1) Use unflavored coconut oil instead of butter; 2) Don’t over-mix the batter, and just fold in the blueberries; 3) Don’t over-bake. 18-20 minutes is ideal for the standard sized muffin.
A Dunkin Donuts triple chocolate muffin contains 40 grams of added sugar and Au Bon Pain double chocolate muffin has 41 grams of added sugar. For a healthy chocolate muffin without refined sugar, it’s best to bake your own.
A Safeway bakery double chocolate muffin contains 660 calories and 37 grams of fat.
No, most store-bought, bakery, and café chocolate muffins are loaded with calories, refined sugar and unhealthy oils. If you enjoy chocolate muffins, it is best to bake healthy chocolate muffins at home.
Inspired to make healthier choices at breakfast? Check out some of my other recipes and resources:
- Breakfast Meal Prep
- Healthy Peach Muffins
- Coypcat Starbucks Lemon Loaf
- Chocolate Avocado Smoothie
- Healthy Chocolate Banana Bread
- Chocolate Protein Overnight Oats
- Almond Joy Oatmeal Breakfast Bars
- Lemon Poppy Seed Muffins
- Healthy Chocolate Zucchini Muffins
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If you loved this Easy Chocolate Muffins recipe, check out these other ideas:
- 1 c. whole wheat flour
- 1/2 c. chocolate protein powder
- 1/2 c. unsweetened cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 c. plain Greek yogurt
- 1/2 c. unflavored coconut oil, like Carrington Farms
- 1/3 c. granular monk fruit sweetener, like Lakanto or Whole Earth
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 c. no sugar added, dark chocolate baking chips, like Lily's
- Preheat oven to 400 degrees. Line a cupcake pan or muffin tin with paper liners or silicone baking cups. Set pan aside.
- In a medium bowl, whisk together the dry ingredients; flour, protein powder, cocoa powder, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, whisk together the wet ingredients; yogurt, eggs, oil, granular sweetener and vanilla.
- Gradually add the dry ingredients to the wet ingredients with a rubber scraper. The batter will become very thick, almost like brownie batter. Do your best to not overmix. Once ingredients are combined, fold in the chocolate chips.
- Spoon the batter into the prepared pan, filling each muffin cup full.
- Bake the muffins at 400 degrees for approximately 18 minutes. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and crumb-free, the muffins are done.
- Remove muffins from oven and let cool for 10-15 minutes before enjoying.
Storing muffins: Muffins can stored at room temperature in an airtight container. Will last up to 5 days. Storing the muffins in the refigerator, they will last for up to 7-10 days.
Freezing Muffins: Wrap each muffin individually in press-and-seal wrap. Muffins will keep for up to 3 months frozen. To defrost, place muffin in microwave on defrost setting (low-power) for 30-45 seconds. Heat another 30 seconds until warm.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 224Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 277mgCarbohydrates: 27gFiber: 2gSugar: 1 gProtein: 12g
For exact nutritional information, I recommend using an app like MyFitnessPal to calculate nutrition for the exact ingredients you are using.