These skinny Greek Yogurt Double Chocolate Muffins are amazing, and they freeze great too! |
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4.95 from 18 votes

Greek Yogurt Double Chocolate Muffins

Double chocolate chip muffins made you don't have to feel guilty for indulging on! Made with whole grains and greek yogurt to make them extra moist.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 234kcal
Author: Lauren Allen


  • 1/2 cup + 1 Tablespoon whole wheat flour
  • 1/2 cup + 1 Tablespoon all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 Tablespoon unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • dash of cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  • 1/4 cup coconut oil (or applesauce, vegetable or canola oil)
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 325 degrees F. Lightly grease a standard 12 cup muffins 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┬átogether the eggs, yogurt, milk, oil 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).
  • Fill muffin cups 2/3 full with batter. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to let cool completely.


*If you don't have coconut oil you can substitute vegetable oil


Calories: 234kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 138mg | Potassium: 230mg | Fiber: 4g | Sugar: 12g | Vitamin A: 60IU | Calcium: 46mg | Iron: 2.5mg