Skinny chocolate chip muffins you don’t have to feel guilty for indulging on!
Hey readers, my name is Lauren and I’m visiting today from the food blog, Tastes Better From Scratch. I’m SO excited to be guest posting today for Courtney’s maternity leave! I jumped at the opportunity, because I love this blog–I’m always inspired by the creative things these girls have going on. And I think Courtney is one of the greatest girls—so talented and so easy to love! We’ve only met in person once, but I feel like we could be such great friends because I admire her style and her talents so much!
Over at Tastes Better From Scratch I share tons of easy, homemade, family friendly recipes. I live by the motto that everything “tastes better from scratch”, and not only does it taste better, it’s usually better for you, and less expensive! Take these Greek Yogurt, Double Chocolate Muffins, for example. They’re WAY healthier than any muffin you’d get from a store, but they still have the same great flavor and texture. Or try any of my other favorite muffins like, Healthy Banana Oat Muffins, my favorite Blueberry Muffins, or these yummy Lemon Raspberry Muffins, that are all easy to make from home and taste as good as anything you’d order at a bakery.
And with these Greek Yogurt Double Chocolate Muffins, you don’t have to feel guilty eating chocolate for breakfast! And let’s not forget about all the moms out there who would love these muffins for mother’s day! They are perfectly sweet, without feeling like you’re eating a cupcake for breakfast.
Greek Yogurt Double Chocolate Muffins from Tastes Better From Scratch
YIELDS 12-15 muffins
1/2 cup + 1 Tbsp whole wheat flour
1/2 cup +1 Tbsp all purpose flour
1/2 cup sugar
1/4 cup + 2 Tbsp unsweetened baking cocoa
3/4 tsp baking soda
dash of cinnamon
1/4 tsp salt
1/2 cup semisweet chocolate chips
2 medium eggs
1/2 cup Greek yogurt
1/2 cup lowfat milk
1/4 cup coconut oil (or vegetable oil)
1/2 tsp vanilla extract
Preheat oven to 325 degrees F. Line muffins cups with paper liners and spray the inside of the cups lightly 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 well to combine.
- In a medium bowl, beat together 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 16-18 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to let cool completely.