Updated: Sep 29
Do you love chocolate? Do you wish you could enjoy it guilt-free? This recipe answers the call, Double Chocolate Muffins! Yes not only is it double chocolate, it is actually a treat you can say yes to! The other day I wanted something chocolate, but I also wanted something different.
I didn't want the standard nut butter concoction and I had some Greek yogurt in the fridge to use up so I thought, hey why not add Greek yogurt instead of the standard creamy nut butter and boost my protein while gaining a little calcium too? So I did!
Not only was it delicious, it was a moister muffin that tasted like store bought, but unlike many of those store bought muffins these had lean proteins, healthy fats and complex carbs, so while I was indulging in it's yum I was also giving my body something it needed - nutrients! Whip up a batch and let us know what you think!
1 C whole wheat flour (or gluten free sub)
1 Tbsp. cornstarch
1/2 tsp. baking soda
4 Tbsp. unsweetened cocoa powder
1/2 C light brown sugar
1 large egg
1/2 C nonfat vanilla Greek yogurt
1 tsp. vanilla
1/4 C coconut oil (melted)
1 C overripe bananas (mashed)
1/3 C mini chocolate chips (optional)
Preheat oven to 350 degrees.
Spray muffin tin with nonstick cooking spray.
In a medium size bowl sift together flour, cornstarch, baking soda and unsweetened cocoa powder.
In a small bowl whisk together egg, Greek yogurt, melted coconut oil, vanilla, brown sugar and well mashed banana. Blend well.
Stir mini chocolate chips into wet mixture.
Fold wet mixture to dry - be careful not to over stir as this will create a denser muffin!
Scoop batter into muffin tin, filling almost to the top (should fill 9 cavities).
Bake for approximately 20minutes (or until toothpick removes clean from muffin center).
Eat and Enjoy!