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Healthy Double Chocolate Greek Yogurt Muffins

Delightfully rich and healthy, these muffins blend indulgence and nutrition, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups whole wheat flour Adds a nutty flavor and provides a healthy base.
  • 2/3 cup cocoa powder Rich and aromatic, elevates the chocolate experience.
  • 1/2 tsp salt Enhances flavors while balancing sweetness.
  • 2 tsp baking powder Leavening agent for beautiful rise.
Wet Ingredients
  • 1 cup plain Greek yogurt Contributes to moistness and adds protein.
  • 1 cup milk of choice Helps achieve a smooth batter; use almond, oat, or cow's milk.
  • 1/2 cup unsweetened applesauce Adds natural sweetness and moisture.
  • 2 tsp vanilla extract Enhances overall flavor profile.
  • 3/4 cup pure maple syrup Natural sweetener for rich sweetness.
Mix-ins
  • 1 cup dark chocolate chips Adds bursts of chocolatey goodness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
  2. In a large mixing bowl, combine the whole wheat flour, cocoa powder, salt, and baking powder. Whisk until well combined.
  3. Make a well in the center and pour in the Greek yogurt, milk, applesauce, vanilla extract, and maple syrup. Gently fold the wet ingredients into the dry mixture until fully combined.
  4. Fold in the dark chocolate chips, reserving a few to sprinkle on top.
  5. Scoop the batter into the muffin liners, filling each about three-quarters full.
Baking
  1. Bake for 20-22 minutes, checking for doneness with a toothpick.
  2. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

To enhance your muffins further, use room temperature ingredients for better mixing. Swap half of the whole wheat flour with almond flour for a lighter texture. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Freeze individually for up to 3 months.