Updated: Jan 19
Do you love chocolate? Get ready to enjoy it anytime, guilt free with these rich and creamy Double Chocolate Muffins! Yes not only are they double chocolate, they are actually a treat you can feel good about. 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 and the result was delicious! A moist muffin that tasted shockingly like something fresh from the bakery and bonus it was loaded with hearty lean protein, healthy fats and complex carbs, too. Whip up a batch and let me 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!