Healthier Double Chocolate Muffins

Sweetened with maple syrup and studded with chocolate chips, my Healthier Double Chocolate Muffins are made with whole wheat flour, greek yogurt, and no butter or oil.

A Healthier Treat!

You’re in for a real treat with these Healthier Double Chocolate Muffins. Not only are they so yummy, but they’re healthier for you too. Woo-hoo!

They’re super moist and chocolaty yet have no butter or oil in them. They’re baked with whole wheat flour, greek yogurt and sweetened with maple syrup. You would never believe they were made healthier if you weren’t the one baking them.

For Breakfast or Snacks

Everybody in our house loves muffins! They’re easy to make and they’re great for breakfasts and snacks throughout the week. Chocolate muffins are a house favorite. And whether it’s my Double Chocolate Banana Muffins or these, I’m so glad I’ve got a few great recipes up my sleeve for when someone requests them.

Baking with Greek Yogurt

I love baking with Greek yogurt for a healthier option. My Oatmeal Chocolate Chip Greek Yogurt Muffins and Greek Yogurt Blueberry Coffee Cake are so moist and delicious. And these healthier Chocolate Chip Muffins are another win for a healthier muffin option sure to please everyone!

I hope you bake and enjoy these yummy, chocolaty muffins as much as we do! 🙂

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Whole wheat flour: provides structure and fiber. Whole wheat flour adds a heartier texture and more nutritional value over all-purpose white flour. You can sub white whole wheat flour for a lighter texture.
• Baking powder: leavening agent that helps the muffins rise and stay fluffy.
• Kosher salt: enhances the chocolate flavor and balances the sweetness. Use slightly less if using table salt (which is finer).
• Unsweetened cocoa powder: provides rich chocolate flavor. Dutch-processed cocoa works, but it’s less acidic and may affect the overall rise slightly with just baking powder.
• Maple syrup: a natural sweetener that adds moisture and flavor. You can substitute the maple syrup with honey, agave or date syrup, if desired.
• Vanilla flavored greek yogurt: adds protein, moisture, and tang while reducing the need for oil or butter. Use plain Greek yogurt plus a little extra vanilla extract instead, if desired.
• Vanilla extract: adds depth and enhances the sweetness.
• Large egg: binds all the ingredients, adds structure, and aids in the rising of the muffins.
• Non-fat milk: Adds moisture and helps combine the dry ingredients into a smooth batter. I prefer to use non-fat milk for these muffins, but any milk would work.
• Chocolate chips: adds sweetness and a melty burst in every bite. Use dark chocolate chips for a healthier antioxidant boost. Try mini chocolate chips for more even distribution.

Supplies:

• 12-cup muffin pan
• Muffin liners or nonstick cooking spray
• Mixing bowls
• Whisk
• Wire cooling rack

How to Make Healthier Double Chocolate Muffins

• Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray or line with muffin liners.
• In a large bowl, whisk together the flour, baking powder, salt and cocoa powder.

• In a medium bowl, whisk together the maple syrup, yogurt, vanilla, egg and milk.
• Add the wet ingredients to the dry ingredients in the larger bowl and stir with a spoon until well combined.
• Add 3/4 cup chocolate chips.

• Stir to combine.

• Divide batter evenly among prepared muffin cups, filling each one almost full. Press a few of the remaining chocolate chips into the top of the batter for each muffin.

• Bake for 16-18 minutes, rotating muffin pan halfway through baking time, until a toothpick inserted in the center comes out clean. (If you hit a chocolate chip with the toothpick when testing the muffins, try it in another spot as the chocolate chips will most definitely put melted chocolate on the toothpick.)
• Let muffins rest in pan for 5 minutes before serving warm or transfer to a wire rack to cool completely.

Storage

Store muffins in an airtight container on the counter for 2-3 days, or in the refrigerator for up to a week.

Enjoy leftover muffins at room temperature or reheat for 15-20 seconds in the microwave to warm throughout and melt the chocolate chips again.

To freeze the muffins, let cool completely and then wrap each muffin tightly in plastic wrap before placing in a freeze-safe plastic bag or container to store in the freezer for up to 3 months. Thaw loosely covered at room temperature for a few hours before enjoying.

If you make my Healthier Double Chocolate Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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