Healthy Chocolate Muffins
These healthy chocolate muffins are a great option to over-sugared bakery and coffee shop muffins. Made with extra protein and NO refined sugar, these easy double chocolate muffins are a great way to enjoy chocolate for breakfast without the guilt.
Equipment
- Mixing Bowls These stainless steel mixing bowls are super useful and a great kitchen tool!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are a fantastic kitchen utensil.
- Muffin Pan This Wilton non-stick muffin pan is great for any muffin or cupcake recipe!
Ingredients
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup chocolate protein powder
- 1/2 cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups plain Greek yogurt
- 1/2 cup unflavored coconut oil like Carrington Farms
- 1/3 cup granular monk fruit sweetener like Lakanto or Whole Earth
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup no sugar added chocolate chips like Lily's
Instructions
- 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.
Notes
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
Serving: 1muffinCalories: 224kcalCarbohydrates: 27gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gCholesterol: 34mgSodium: 277mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!