Go Back

Healthy Chocolate Mini Muffins

Deliciously soft and rich in chocolate, these Healthy Chocolate Mini Muffins are the perfect guilt-free treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour Can substitute with all-purpose flour or gluten-free blend
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup honey or maple syrup Choose based on preference
  • 1/2 cup Greek yogurt
  • 1/4 cup almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it with oil.
  2. In a large bowl, whisk together the Greek yogurt, almond milk, honey (or maple syrup), eggs, and vanilla extract until smooth.
  3. In another bowl, sift together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
  5. Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days or freeze for up to three months. Reheat in the microwave for 10-15 seconds or at 300°F (150°C) for 5 minutes.