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These skinny double chocolate muffins are lightened up using Greek yogurt and less sugar!  
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4.78 from 9 votes

Skinny Double Chocolate Muffins

These skinny double chocolate muffins are lightened up using Greek yogurt and less sugar!
Course Breakfast
Cuisine American
Keyword skinny chocolate muffins, skinny muffin recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Author Danielle


  • 1 and 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder sifted
  • 1/4 cup mini chocolate chips
  • 1 cup plain or vanilla Greek yogurt
  • 1/2 cup light brown sugar
  • 1/4 cup honey
  • 1/2 cup milk
  • 2 tablespoons 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 chip.
  • 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, 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.


Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
Muffins will freeze well for up to two months, thaw in the microwave for 30-45 seconds or the refrigerator overnight.