Feel no guilt in indulging on these delicious healthier chocolate muffins, made with whole grains and only 150 calories each!
Any fellow Costco super fans out there? It’s almost a weekly stop for me. I love their produce, meat selection and pretty much never leave the store without a rotisserie chicken. The one thing that I always drool over, but never buy, is the muffins from their bakery.
My hips really can’t afford to have those hanging around the house. But every once in awhile they will offer them as a sample and my day is MADE. YUM.
Anytime I’m having a major craving for a big Costco chocolate muffin, I whip up a batch of these double chocolate muffins. What’s not to love about chocolate muffins you can feel good about giving to your kids? (That’s my four-year-old’s hand in the photo below. hahaha. He LOVES to help me with my photography–especially when he gets to eat the props when we’re finished.)
Also, just like so many of my other favorite muffin recipes, these freeze wonderfully and make for a great grab-n-go breakfast or snack.
These skinny chocolate muffins are way healthier than any store bought version but they still have the same great flavor and texture. Chocolate for breakfast, anyone?
Consider trying these popular brunch recipes:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Peach Scones
- Poppy Seed Cake
- Broccoli Cheese Quiche
- Sour Cream Coffee Cake
- Lemon Zucchini Bread
Skinny Chocolate Muffins
- 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 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 mashed banana
- 1 teaspoon vanilla extract
- 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.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.