Healthy Chocolate Muffins are made with simple ingredients like cocoa powder, banana, and Greek yogurt, making the perfect mix for a moist and somewhat dense muffin!
Funny things happen when I have an hour or two without the boys on the weekend. I BAKE. Yes, you heard right. I actually have the patience and get all the ingredients right when it comes to baking. I still don’t have the patience for flipping pancakes or making waffles, but I consider muffins a good start. And because my boys eat anything that looks like chocolate or has the word chocolate in them, these healthy chocolate muffins seemed like a good starting point for getting my baking-on this past weekend!
Now I know I’ve turned a dark corner and am one of these people that now considers a muffin healthy. Why? Well because I mixed in a few of my favorite healthy ingredients, like Greek yogurt and cocoa powder. Granted I didn’t take the plunge with whole wheat flour, but baby steps people. Especially for someone who doesn’t bake but once a month! I also wanted to keep these chocolate muffins as light as possible, knowing that by already adding yogurt they’d be a little dense.
I’ve actually been trying to bake a breakfast-type food once a week since I’m now on this kick that the boys aren’t eating the same thing two days in a row [thank you “It’s Not About the Broccoli“]. So far, we’ve expanded our palates to these healthy chocolate muffins, apple cinnamon oatmeal muffins, and baked French toast cups this month. Next month, I’m thinking I’ll try my hand at baked oatmeal cups… no promises, as this recipe is a keeper! PS. The other breakfasts I’m serving on the off-healthy-chocolate-muffin-days is milk and cereal, eggs and cheese on English muffins, and yogurt parfaits. NO BAKING required!
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 ripe banana, mashed
- ½ cup applesauce, unsweetened
- 2 tablespoons honey
- 1 egg
- 1 teaspoon vanilla
- ½ cup vanilla Greek yogurt
- ½ cup fat-free milk
- 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.
These healthy chocolate muffins almost reminded me of eating a pancake but in muffin form! If you’re looking for a crumbly, sweet muffin, then you came to the wrong place. But if you’re looking for a moist, chocolatey muffin, the Serbinski crew has you covered! Get excited about #breakfast with these healthy chocolate muffins made with Greek yogurt! Click To Tweet