Home » Breakfast » Skinny Double Chocolate Muffins
by Danielle on Aug 6, 2015 (updated Jan 19, 2021) 43 comments »
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4.80 from 10 ratings
These healthy chocolatemuffins are lightened up using Greek yogurt and less sugar! Perfect for quick breakfasts on the go or as a mid-morning snack.
I’m excited to share this recipe with you all today! I originally posted the recipe for these healthy chocolate muffins over a year ago, when I first started blogging. Since it’s been a while, I decided to bring that recipe back to life and update the pictures and improve the recipe a little bit.
The old recipe was good, but I decided to try out a few changes and I loved how they turned out. These were too good not to share!
In the old recipe, I used applesauce to give the muffins moisture. This time around I used a little oil (only two tablespoons!) and Greek yogurt. I loved the addition of the small amount of oil and the Greek yogurt adds just a little extra protein.
I alsoused1/2 cup of sugar, but split up between 12 large muffins it’s really not too bad. The rest of the sweetness in these muffins come from the honey. I loved the combination of the two and it makes these muffins perfectly sweet.
Hope you enjoy these as much as we do!
Ingredients in This Recipe
These healthy chocolate chip muffins call for pantry staples you likely have on hand already. Here is what you will need:
- Flour:I used white whole wheat flour in these muffins, which I love to use when I’m baking a little healthier. You can substitute it cup for cup with all-purpose flour, if desired.
- Baking powder & baking soda:Helps the muffins rise in the oven.
- Salt:Enhances the chocolate flavor.
- Cocoa powder:Needs to be sifted before being added to the batter.
- Mini chocolate chips:You can use regular sized chocolate chips, if desired. I prefer using mini chips because they don’t sink to the bottom of the muffins.
- Greek yogurt:Plain or vanilla Greek yogurt may be used.
- Light brown sugar:Sweetens the batter and adds moisture.
- Vanilla extract:Pure vanilla delivers the best flavor.
- Honey:Sweetens the batter alongside the brown sugar.
- Milk:Any type of milk will work in this recipe.
- Oil:Vegetable, canola, or melted coconut oil will all work.
- Egg:To help bind everything together.
How to Make Healthy Chocolate Muffins
These healthier double chocolate muffins couldn’t be easier to make! Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Then, stir in the chocolate chips. In a separate mixing bowl, whisk the Greek yogurt, brown sugar, vanilla, honey, milk, oil, and egg together until fully combined.
Add the dry ingredients to the wet ingredients and mix together until just combined. Divide the batter between 12 greased muffin cups and bake until done.
How Many Calories Are in These Muffins?
I really don’t figure calories for recipes on the blog, but I did for these muffins. They come out to about 175 calories per muffin and pack about 5 grams of protein for each one! Not too bad, right?
Storage Instructions
Store leftover muffins in an airtight container in the refrigerator for up to 5 days.Muffins will also freeze well for up to two months; thaw in the microwave for 30 to 45 seconds or place in the refrigerator overnight.
Baking Tips
- For the moistest, most flavorful muffins, I recommend using full-fat or reduced fat Greek yogurt rather than fat-free.
- If you prefer your healthy muffins even sweeter, try adding in extra chocolate chips.
- These muffins freeze really well and they’re great tokeep in the freezer for when a craving hits. After about 30 to 45 seconds in the microwave, they’re perfectly warm and ready to be eaten.
More Easy Muffin Recipes to Try!
- Apple Muffins
- Pumpkin Crumb Muffins
- Classic Chocolate Chip Muffins
- Banana Muffins
- Blueberry Muffins
Healthy Double Chocolate Muffins
4.80 from 10 ratings
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
These healthy chocolatemuffins are lightened up using Greek yogurt and less sugar! Perfect for quick breakfasts on the go or as a mid-morning snack.
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Ingredients
Servings: 12 muffins
- 1 and 1/2 cups (190 grams) white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (45 grams) unsweetened cocoa powder , sifted
- 1/4 cup (50 grams) mini chocolate chips
- 1 cup (240 grams) plain Greek yogurt (or vanilla flavor)
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (85 grams) honey
- 1/2 cup ( 120 ml) milk
- 2 tablespoons (30 ml) oil
- 1 large egg
- 1 teaspoon vanilla
Instructions
Preheat oven to 425 degrees Fahrenheit. Spray a 12-count muffin pan well with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and chocolate chips.
In a separate bowl, mix together the Greek yogurt, brown sugar, honey, milk, oil, egg, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.
Evenly distribute the batter between all 12 muffin cavities.
Bake at 425 degrees for 5 minutes, then reduce the temperature to 375 degrees (do not remove the muffins from the oven) and continue baking for an additional 10 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for about 5 minutes, then remove from the muffin pan to a wire rack to finish cooling.
Notes
Storage instructions:Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
Freezing instructions:Muffins will freeze well for up to two months, thaw in the microwave for 30-45 seconds or the refrigerator overnight.
Cuisine: American
Course: Breakfast
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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Breakfast Healthier Options Muffins
originally published on Aug 6, 2015 (last updated Jan 19, 2021)
43 commentsLeave a comment »
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43 comments on “Skinny Double Chocolate Muffins”
Yea for skinny muffins!! Especially ones loaded with as much chocolate-y goodness as these babies! They look so moist and perfect, Danielle! I’ll take 5 dozen. 😉
Danielle —Reply
Thanks, Sarah! 5 dozens doesn’t sound like a bad idea, either 😉
emily —Reply
how much fibre is in this??
Danielle —Reply
Hi, Emily. I’m unsure of how much fiber is in this recipe. My Fitness Pal has a great app and website for calculating this information based on the products you use and can give you a more accurate estimate.
Jen @ Baked by an Introvert —Reply
These muffins look phenomenal! And I can’t believe they’re skinny!! I’m betting they taste pretty spectacular.
Gayle @ Pumpkin 'N Spice —Reply
Yum! You can never go wrong with anything skinny, especially when chocolate is involved. Love those mini chocolate chips, too!
Medha @ Whisk & Shout —Reply
Delicious! Love the white whole wheat flour and all the delicious chocolate- I wouldn’t miss the sugar 🙂
175 calories is pretty amazing for a big old chocolate muffin! These look delicious, Danielle!
Danielle —Reply
Thank you, Mary Frances! The plate is from Pier 1 🙂
Michelle { A Latte Food } —Reply
These look amazing! I love getting my chocolate fix in a skinny way!
Double chocolate and skinny sounds perfect to me! I love the Greek yogurt and white whole wheat flour in here. These muffins look amazing!
Anu-My Ginger Garlic Kitchen —Reply
WOW! These skinny muffins look so AH-MAZING, Danielle! Double chocolate+greet yogurt, there is so much to love! I can have 3.4 of these beauties right away! 🙂
Arpita@ The Gastronomic Bong —Reply
These SKINNY muffins surely did make me veryyy HAPPY.. they look gorgeous!! so moist and chocolatey.. Absolutely perfect! 😀
Mir —Reply
No! No calories! Don’t wanna know!!! 🙂
They look amazing, Danielle. I’ll eat them any morning happily!Gourmet Getaways —Reply
I love chocolate muffins!!! ESPECIALLY when they are skinny!
Looking forward to trying them.
Julie
Gourmet GetawaysLisa | Chocolate Meets Strawberry —Reply
Oh yum, these look so fantastic Danielle! I love the little tricks you have used to lighten them up. I’m a big fan of the applesauce trick, but I think Greek yoghurt and a tiny bit of oil sounds fantastic too! Looking forward to trying these 😀
Danielle —Reply
Thank you so much, Lisa! 🙂
Kara —Reply
These are delicious! I made them as written except I added 1 extra teaspoon of vanilla. I made these as mini muffins which baked for 11-12 minutes, and I got 48 of them. These will be great to have in the freezer on days when I just need a little bite of chocolate! Thanks so much for sharing, I’m sure I’ll make these again and again!
Danielle —Reply
So glad you liked the muffins, Kara! I love the idea of making mini muffins, I need to give that a try next time I make a batch!
Deborah —Reply
I made the muffins this morning. Used regular size chocolate chips, about 1/2 cup. Did not have whole wheat flour but will use next time. Turned out good; moist in the middle.
Danielle —Reply
Glad to hear you liked the muffins, Deborah!
Emily —Reply
Is there a way to lessen the sugar content by not adding the honey and adding something as a substitute? Thanks!
Danielle —Reply
I havent tried substituting anything else for the honey in these muffins, so I’m not quite sure.
Jennifer —Reply
Just made these tonight. Although they are amazing in many ways they weren’t really sweet at all, so it didn’t satisfy my sweet tooth.
They were very easy to make, the only change I made was instead of a half cup of milk I went with a 1/4 cup of milk and a 1/4 cup of milk kefir (I had too much I needed to get used up). They are so tender and moist and clean up was a breeze!
Although I would make these again, I might try a half cup of mini chocolate chips to help with adding just a touch more sweetness to help with my nasty cravings. Thanks so much for the recipe!
Danielle —Reply
Hi, Jennifer! You could increase the sugar in the recipe some if you like. But I think adding more chocolate chips like you mentioned may help too 🙂
Bell —Reply
I actually swapped out the flour for 1 cup of coconut flour and 1/2 of wholemeal flour and 3/4 cup of plain greek yoghurt, you could still do a full cup of yoghurt, i just didn’t have it. I was worried about the thickness of the batter but they baked out perfectly and taste exactly like a classic Australian leamington. Really happy with these.
Danielle —Reply
Glad you enjoyed the muffins!
Althea —Reply
Hi
For the skinny chocolate muffins, can I use the all purpose coconut sugar instead of the light brown sugar?
I await your replyAlthea Kerr
Danielle —Reply
Yes, that’s fine!
Jeanzen —Reply
Hi Daniella, Can I use all purpose flour for this recipe? Also, we don’t have greek yoghurt around here. Is there any substitute for yoghurt? thanks
Danielle —Reply
All-purpose flour would be fine. You can substitute the Greek yogurt with sour cream.
Em —Reply
I’m about to make these for the third time and I want to thank you for the great recipe. I double it, make them in a big muffin tin, freeze some, and eat them warmed in the morning with yogurt and banana. They also work well with substitutions.
Elizabeth Ammons —Reply
Hi, is the batter supposed to be really thick? Mine came out super thick and the muffins didn’t rise or anything. Did I do something wrong??
Danielle —Reply
It will be kind of thick, but the muffins should rise. Did you make any adjustments to the recipe?
Lovillette —Reply
What can i use intead of yogurt?
Danielle —Reply
You could try sour cream or something with a similar consistency.
susan —Reply
hi, i’d like to know how many grams for the yogurt in this recipe? as there are lots of differences in conversions from cup to gram.
thank you.Danielle —Reply
I just added the gram measurements for all of the ingredients to the recipe 🙂
Cynthia —Reply
I made these tonight Danielle. Love, love, love!!!
Althea Kerr —Reply
When you say to use whole white wheat flour, is that plain or self raising flour?
2nd question
Is it better using the scales to weigh the items? or is it better using the measuring cups?Danielle —Reply
It’s plain flour not self rising. Using a scale will be the most accurate measurement, but cups work fine too.
