Easiest Skinny Double Chocolate Muffins Recipe

Greek yogurt and less sugar help to lighten up these nutritious chocolate muffins! Ideal for mid-morning snacks or quick breakfasts on the run. 

– 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 chip – 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



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Start with a 425-degree oven. Spray a 12-count muffin pan with nonstick cooking spray and set aside.

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Mix the flour, baking soda, baking powder, salt, cocoa powder, and chocolate chips in a big bowl.

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Combine the Greek yogurt, milk, oil, egg, vanilla, brown sugar, and honey in a another bowl.

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Add the wet ingredients to the dry ingredients and mix until just combined. Evenly distribute the batter between all 12 muffin cavities.

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After 5 minutes at 425 degrees, reduce the temperature to 375 degrees and bake for 10 more minutes or until a toothpick inserted into the center comes out clean.

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After letting it cool in the muffin pan for around five minutes, take it out and place it on a wire rack to cool completely.

Instructions for storage: Keep any leftover muffins in the fridge for up to five days by placing them in an airtight container.


also see

also see

Baked Pumpkin Donut Holes Recipe