Healthy Whole Wheat Chocolate Muffins

Craving chocolate but trying to stick to your diet? You don’t have to choose. These Healthy Double Chocolate Muffins are the ultimate compromise. By swapping refined flour for Whole Wheat and using Yogurt for moisture, we create a muffin that is fluffy, tender, and intensely chocolatey without the empty calories. They are perfect for a quick breakfast or a post-workout snack.

Ingredients

Step-by-Step Instructions

1. Preheat: Turn your oven on to 175°C (350°F). Line a standard muffin tin with 12 paper liners.
2. Dry Mix: In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Whisk well to aerate the flour.
3. Wet Mix: In another bowl, beat the eggs lightly. Add the oil, yogurt, brown sugar, and cocoa powder. Whisk vigorously until the mixture is smooth, dark, and glossy.
4. Combine Gently: Pour the wet chocolate mixture into the dry flour bowl. Switch to a spatula and mix gently. Stop mixing as soon as you don’t see dry flour streaks. (Overmixing makes muffins tough!).
5. Fold: Gently fold in the chocolate chips.
6. Bake: Scoop the batter into the muffin cups (about 3/4 full). Bake for 20-22 minutes. A toothpick inserted into the center should come out clean (or with a few moist crumbs).
7. Cool: Let them cool in the pan for 5 minutes, then transfer to a wire rack.

Common Questions