Healthy Chocolate Muffins
Enjoy these moist, chocolaty muffins made with wholesome ingredients and a touch of espresso for an extra flavor boost.
Ingredients
Dry ingredients
- 1 cup white whole wheat flour (plus 2 tablespoons)
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon instant espresso powder (optional; will result in a more intensely chocolaty muffin)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup semi-sweet chocolate chips (plus optional additional for sprinkling on top)
Wet ingredients
- 2 large eggs (at room temperature)
- 1/2 cup nonfat plain Greek yogurt (at room temperature)
- 1/2 cup honey (or pure maple syrup)
- 1/3 cup unsweetened almond milk (or milk of choice)
- 1/4 cup canola oil (or melted, cooled coconut oil, light extra virgin olive oil, or melted, cooled unsalted butter)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin tin with liners or spray with nonstick spray.
- Mix dry ingredients: flour, cocoa, baking soda, espresso powder, salt, cinnamon, and chocolate chips.
- Whisk eggs, yogurt, honey, milk, oil, and vanilla. Combine with dry ingredients until just mixed.
- Fill muffin cups 2/3 full with batter; sprinkle extra chocolate chips if desired. Bake 18-22 minutes.
- Cool muffins on a wire rack for 5 minutes, then remove and cool completely.
Notes
Store muffins in an airtight container for up to 2 days or freeze for longer storage.