Preheat oven to 350. Combine dry ingredients in large bowl.
Add wet ingredients to separate bowl. Slowly add the wet ingredients into the dry, careful not to mix too much.
Spray muffin tin with nonstick spray or use muffin liners. Fill ⅔ of the way full.
Bake for 18 minutes, or until a toothpick, inserted, comes out clean. Let rest for 10 minutes before removing from muffin tin. Serve immediately or store in an airtight container in refrigerator.
Notes
Muffins are not crumbly; Texture is dense almost like pancake batter.
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/healthy-chocolate-muffins-with-greek-yogurt/