Greek Yogurt Chocolate Muffins

Muffins are a great all-purpose snack – serving as a quick on-the-go breakfast or a delicious and filling afternoon treat. But you have to be careful – so many muffin recipes out there are essentially cupcakes without the frosting!

These Healthy Greek Yogurt Chocolate Muffins are our new favourite decadent muffin recipe without the guilt – and I bet your family is going to love them, too!

My kids think these healthy chocolate muffins are actually cupcakes, especially when they are spread with a bit of cream cheese – and I’m all for keeping up the facade. They can also help with making the muffins, because you don’t have to worry about lumps in the batter – they bake out.

While these muffins are made with a bit of sugar and melted chocolate, they use considerably less sugar than your average muffin recipe, as well as very little butter and no oil.

I’ve also made them with a bit of flax meal substituted for the flour, which makes for a slightly tougher muffin but delivers extra protein and fibre. Flax meal is the powerhouse ingredient in my sugar-free banana bread recipe.

 

Ingredients for Greek Yogurt Chocolate Muffins

• 1 ½ cups all purposed flour
• 4 Tablespoons butter
• ¾ cup Greek yogurt
• ¼ cup cocoa powder
• 2 teaspoons baking powder
• ¼ cup melted chocolate
• 2 eggs
• 1 Tablespoon cinnamon
• ½ cup Milk
• ½ cup sugar

Tip: These muffins can be frozen for up to one month. You can also substitute 1/4 cup of the flour with 1/4 cup flax meal if your family could use some extra fibre and protein.

 

Kitchen Tools You May Find Helpful

• Measuring cups and spoons
• Mixing bowl
• Wooden Spoon
• Muffin tray

TIP: Try non-stick silicon cups for muffins that pop right out!

How to Make Greek Yogurt Chocolate Muffins

Preheat oven to 375°F.

Line a muffin tray with your preferred muffin liners.

In a large bowl, whisk the butter, yogurt, eggs, sugar, and milk.

In another bowl, stir together the flour, baking powder, cinnamon, and chocolate powder.

Combine the wet and dry mixtures and mix until no lumps are left.

Fill each liner with 1/3 cup of muffin batter.

Bake for 18-20 minutes, until set and baked through.

Allow to cool for at least one minute in the pan before cooling on a cooling rack or serving.

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Would your kids go crazy for these chocolate muffins as a special breakfast or afternoon snack?

For more delicious recipe for baking with kids, check out:

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