Healthy Chocolate Muffins
This recipe uses a standard sized muffin tin. If you use one that is larger or smaller, adjust your cooking time accordingly.
You do not taste the coffee in this recipe. It just makes the chocolate taste more chocolaty... That is always good, right?!
If you want these to taste more like a traditional chocolate muffin, do not sub traditional whole wheat flour for white whole wheat flour! Traditional whole wheat has a much stronger taste. Also, these are not overly sweet. If you are looking for a chocolate cupcake, this is not it. :)
Servings: 24 muffins
Ingredients
- 3 cups white whole wheat flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup unsweetened cocoa powder
- 1 cup maple syrup
- 3/4 cup coconut oil, warmed to liquid
- 1/2 cup Greek Yogurt, Plain I have used sour cream in a pinch and it works well too!
- 1 tbsp vanilla extract
- 2 eggs
- 3/4 cup milk
- 3 tbsp strongly brewed coffee
Instructions
- Preheat oven to 375 degrees. Lightly oil muffin pans or line with paper liners.
- Use a whisk to combine all dry ingredients in a large mixing bowl.
- Use whisk to combine all wet ingredients in a separate mixing bowl and whisk until ingredients emulsify and become uniform. Add wet ingredients to dry ingredients and mix well.
- Spoon batter into muffin pan until cups are 2/3 of the way full. If using chocolate chips, drop a couple on top of the muffin batter.
- Cook muffins for 18 minutes or until a toothpick comes out of the center cleanly. Enjoy being mom of the year!