March 24, 2014

Healthy Double Chocolate Muffins

healthy double chocolate muffins

What comes to mind when I say double chocolate muffins?  For me it's those big-as-a-softball, sugar and oil laden creations from the grocery store.  And while those muffins are delicious, they might not be the best breakfast.  Sorry if I burst your bubble :)

healthy double chocolate muffins

So I set out to create a chocolate muffin that I wouldn't hate eating for breakfast.  And that wouldn't create a sugar crash mid-morning.  Healthy double chocolate muffins came to mind.  They are made with whole wheat flour, applesauce, and Greek yogurt.  No butter!  

Healthy Double Chocolate Muffins

My healthy double chocolate muffins are tasty, filled with chocolate, and are a filling breakfast.  I normally pair mine with some fruit and the ubiquitous coffee, and they keep me full and happy until lunch.  Try these healthy double chocolate muffins for your breakfast soon!

Healthy Double Chocolate Muffins

1 ¾ cup whole wheat flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup brown sugar
¾ plain Greek yogurt
½ cup unsweetened applesauce
1 teaspoon vanilla
1 teaspoon espresso powder (optional)
1/3 cup bittersweet chocolate chips (chopped if large)
1/3 cup bittersweet chocolate chips for topping 
  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with paper liners.  Grease the liners with cooking spray.
  3. In a large mixing bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a medium mixing bowl whisk together water, sugar, yogurt, applesauce, vanilla, and espresso powder.  Whisk until mixture is smooth and totally combined.
  5. Add chopped chocolate chips to wet ingredients.
  6. Pour the wet ingredients into the dry in two parts. Mix gently until just combined.  Be careful not to over mix. 
  7. Scoop batter into liners.  Fill ¾ full with muffin mixture. 
  8. Bake for 15-20 minutes at 350 degrees.  They're done when a toothpick inserted into the middle comes out clean.
  9. Let the muffins cool for 5 minutes, then remove from muffin pan onto a wire rack and let cool completely.

The muffins are good warm, but store them in a closed container in the refrigerator after they have cooled completely.  Because they have no preservatives they might go bad pretty quickly at room temperature--in the fridge is best.   Double chocolate muffins are a great addition to your breakfast rotation.  

A bite of my healthy double chocolate muffins


  1. making these now. when do you add the brown sugar - to the wet or the dry ingredients?

    1. Hi! You add the brown sugar to the wet ingredients; the sugar combined better there. I hope the muffins turned out!

    2. I added them to the dry ingredients, and afterwards thought I was probably backwards! They did turn out very well though - even my EXTREMELY picky 5 year old loved them!

    3. I stored these in a closed Ziploc bag, but this morning they had mold on them :( Amazing when you make food fresh without all the preservatives! Did you try freezing or refrigerating them? The recipe made a ton, and we want to keep eating them! :)

    4. I did throw mine in the fridge after a day! I'll add that to the post. We don't want any more muffins to go bad!

  2. My batter was really runny and the muffins were sunken in....what did I do wrong?!!

    1. I'm sorry, I'm not really sure. Maybe you forgot to add one of the dry ingredients? Let me know if you figure it out!


Tell Us What You Think!

Related Posts Plugin for WordPress, Blogger...