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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.
Very good! Mine turned out to be more of a Banana Chocolate Muffin, as I think I added too much… Oops! Still, very good. My question is why would they stick to the paper liners so much? Is it from over baking? I have used the liners before with cupcakes and they didn’t stick, but with muffins so much is left on the liner. Did I over mix the batter maybe, so it was more sticky? I have no clue… Anyway, the recipe was easy and the taste of muffins delicious! Will try again! Thanks!
I’ve been looking for low sugar recipes that actually have lower amounts of sugar instead of simply replacing higher amounts of sugar with something else (like maple syrup or coconut sugar) that is still sugar. They’re hard to find, especially with chocolate! This recipe was great. The texture and crumb is perfect and it is satisfying chocolatey without being bitter. I pureed the sugar with mint leaves for some additional flavor. Thanks for sharing!
I used All Purpose Flour since I don’t have Whole wheat flour and used dark chocolate chips. It turned out moist and the kids loved it. Thanks for the recipe
Used non fat greek yogurt and 1% milk; used a 50/50 mix of canola and olive oil and added 1/4 tsp of baking powder to counter the heavier olive oil and give more lift. Came out great but needed 5 min mire baking.
Delicious. Made these for the grandkids who were over the moon with these healthy muffins. Perhaps they put more than 2/3 of a cup in the muffin tins as they all had walrus noses?! Still a big hit. Thanks for the recipe.
So moist, so chocolaty! I added some white chocolate chips too, and only had vanilla Greek Yogurt so reduced the sugar to 1/3 cup. Raving reviews from the kiddos too :-). These are really more like a cup cake, and may even use them for birthdays in the future.
Lovely recipe! I halfed it and made 6 wonderful muffins with some substitutions. Used only whole wheat pastry flour, sour cream instead of greek yogurt, coconut sugar instead of granulated and dark choc chips instead of semi-sweet. Baked for 13 minutes. Muffins came out moist and delicious!
Thanks so much for sharing this wonderful recipe. I am on a very restricted diet due to health reasons and found your recipe. I made the following changes but they still turned out delicious. rice flour instead of whole wheat flour, almond meal instead of all purpose flour, coconut sugar instead of granulated sugar, 1/4 cup cacao instead of cocoa powder, no cinnamon, raspberries instead of choc chips, 2 x tablespoons of ground flaxseed and 6 x tablespoons of water instead of 2 x eggs, natural coconut yogurt instead of Greek yogurt, coconut oil instead of other oils, 1/2 a vanilla bean (scraped) instead of vanilla extract. My recipe made 9 delicious moist muffins which we took on our picnic and bike ride today. I found they required 25 minutes baking time.
Thank you Lauren for such a fantastic recipe! Will try adding chocolate whey protein powder next time. These are less oily than Costco muffins; these are still an occasional treat. Will try your other recipes as they look delicious! Thank you!
My family loved it! Thank you!