Skinny Double Chocolate Muffins
These healthy chocolate muffins are lightened up using Greek yogurt and less sugar! Perfect for quick breakfasts on the go or as a mid-morning snack.
I’m excited to share this recipe with you all today! I originally posted the recipe for these healthy chocolate muffins over a year ago, when I first started blogging. Since it’s been a while, I decided to bring that recipe back to life and update the pictures and improve the recipe a little bit.
The old recipe was good, but I decided to try out a few changes and I loved how they turned out. These were too good not to share!
In the old recipe, I used applesauce to give the muffins moisture. This time around I used a little oil (only two tablespoons!) and Greek yogurt. I loved the addition of the small amount of oil and the Greek yogurt adds just a little extra protein.
I also used 1/2 cup of sugar, but split up between 12 large muffins it’s really not too bad. The rest of the sweetness in these muffins come from the honey. I loved the combination of the two and it makes these muffins perfectly sweet.
Hope you enjoy these as much as we do!
Ingredients in This Recipe
These healthy chocolate chip muffins call for pantry staples you likely have on hand already. Here is what you will need:
- Flour: I used white whole wheat flour in these muffins, which I love to use when I’m baking a little healthier. You can substitute it cup for cup with all-purpose flour, if desired.
- Baking powder & baking soda: Helps the muffins rise in the oven.
- Salt: Enhances the chocolate flavor.
- Cocoa powder: Needs to be sifted before being added to the batter.
- Mini chocolate chips: You can use regular sized chocolate chips, if desired. I prefer using mini chips because they don’t sink to the bottom of the muffins.
- Greek yogurt: Plain or vanilla Greek yogurt may be used.
- Light brown sugar: Sweetens the batter and adds moisture.
- Vanilla extract: Pure vanilla delivers the best flavor.
- Honey: Sweetens the batter alongside the brown sugar.
- Milk: Any type of milk will work in this recipe.
- Oil: Vegetable, canola, or melted coconut oil will all work.
- Egg: To help bind everything together.
How to Make Healthy Chocolate Muffins
These healthier double chocolate muffins couldn’t be easier to make! Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Then, stir in the chocolate chips. In a separate mixing bowl, whisk the Greek yogurt, brown sugar, vanilla, honey, milk, oil, and egg together until fully combined.
Add the dry ingredients to the wet ingredients and mix together until just combined. Divide the batter between 12 greased muffin cups and bake until done.
How Many Calories Are in These Muffins?
I really don’t figure calories for recipes on the blog, but I did for these muffins. They come out to about 175 calories per muffin and pack about 5 grams of protein for each one! Not too bad, right?
Store leftover muffins in an airtight container in the refrigerator for up to 5 days. Muffins will also freeze well for up to two months; thaw in the microwave for 30 to 45 seconds or place in the refrigerator overnight.
- For the moistest, most flavorful muffins, I recommend using full-fat or reduced fat Greek yogurt rather than fat-free.
- If you prefer your healthy muffins even sweeter, try adding in extra chocolate chips.
- These muffins freeze really well and they’re great to keep in the freezer for when a craving hits. After about 30 to 45 seconds in the microwave, they’re perfectly warm and ready to be eaten.
More Easy Muffin Recipes to Try!
Healthy Double Chocolate Muffins
- 1 and 1/2 cups (190 grams) white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (45 grams) unsweetened cocoa powder , sifted
- 1/4 cup (50 grams) mini chocolate chips
- 1 cup (240 grams) plain Greek yogurt (or vanilla flavor)
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (85 grams) honey
- 1/2 cup ( 120 ml) milk
- 2 tablespoons (30 ml) oil
- 1 large egg
- 1 teaspoon vanilla
- Preheat oven to 425 degrees Fahrenheit. Spray a 12-count muffin pan well with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and chocolate chips.
- In a separate bowl, mix together the Greek yogurt, brown sugar, honey, milk, oil, egg, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Evenly distribute the batter between all 12 muffin cavities.
- Bake at 425 degrees for 5 minutes, then reduce the temperature to 375 degrees (do not remove the muffins from the oven) and continue baking for an additional 10 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for about 5 minutes, then remove from the muffin pan to a wire rack to finish cooling.