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These healthy Chocolate Muffins are DELICIOUS and completely guilt-free, made with whole grains and only 150 calories each!
Just like so many of my other favorite muffin recipes, these freeze wonderfully for an easy and quick breakfast or snack.
These skinny chocolate muffins are way healthier than any store bought chocolate muffin but they still have the same great flavor and texture. I call that a major WIN!
How to make Healthy Chocolate Muffins:
- Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tin with non-stick cooking spray.
- In a large bowl, combine the dry ingredients: flours, sugar, cocoa, baking soda, cinnamon, salt and chocolate chips and stir to combine.
- In a medium bowl, beat together the eggs, yogurt, milk, applesauce and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (don't over-mix).
- Divide batter between muffin cups. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.
Freezing Instructions: Allow muffins to cool completely. Store them in a freezer-safe ziplock bag or air-tight container.
Consider trying healthy snacks:
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Skinny Chocolate Muffins
Ingredients
- 1/2 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
- 2 large eggs
- 1/2 cup Greek yogurt, or sour cream
- 1/2 cup milk
- 1/4 cup applesauce, , oil or a mashed banana
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tin with non-stick cooking spray.
- In a large bowl, combine the dry ingredients: flours, sugar, cocoa, baking soda, cinnamon, salt and chocolate chips and stir to combine.
- In a medium bowl, beat together the eggs, yogurt, milk, applesauce and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (don't over-mix).
- Divide batter between muffin cups. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2017. Updated January 2020.
This recipe is great! It did stick to the wrappers but this time I will try using homemade nonstick goop. Do you know how long it takes to bake these as mini muffins?
I’m so glad you loved them! For mini muffins, I’d start checking them around 8 minutes at 350°F. They’ll likely take about 8–10 minutes, depending on your pan and oven. They’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. 😊