You won’t believe that these moist, chocolate-y muffins are actually lower in calories! Stuffed chock-full of gooey chocolate chips and they come together in minutes. — These muffins are my family’s favorite, and I guarantee they’ll become yours too!
Because chocolate for breakfast is necessary for a Monday.
Especially this Monday. Between my mom being gone in NYC, me being in the charge of 5 kids, and planning my brother’s college graduation party, I am exhausted. And kind of glad this weekend is over. 😉
Soo let’s talk muffins…
These muffins have been long in coming. I’ve been making them for months, but never got around to taking photos and putting together a blog post. Bad decision on my part.
Oh, gosh guys, I don’t even know where to start with these muffins, they’re so amazing. They taste totally sinful and decadent, but ARE in fact, skinny.
My sister-in-law Jessica, told me that these muffins taste just like the hugely expensive bakery muffins.
I think they taste even better than bakery-muffins, and you don’t even have to fork over big bucks just for one little muffin. This recipe is so easy and basic, you can whip them up whenever you get that chocolate craving.
These muffins are technically supposed to be for breakfast, but they’re so moist and stuffed-full-of-chocolate, they could easily qualify as a *ahem* HEALTHIER dessert. 😉
The smell of these muffins baking, alone, is positively intoxicating. It makes your house smell like Willy Wonka’s chocolate factory.
Yes, yes, YES.
These muffins are huge, but one is usually never enough. You’re gonna want to grab at least two. They’re that addicting. And since these muffins are SKINNY, you don’t even have to feel any guilt!
Okay, maybe a SMIDGE of guilt after your 3rd. 😉
Just because these muffins are healthier, doesn’t mean they have any weird or foreign ingredients in them. Just basic ingredients that you probably have in your pantry right now.
The texture of these muffins is really what blows me away. They are SO soft and moist, inside, and they don’t even have a ton of oil, butter, or eggs in them.
There is a little bit of oil in these muffins, along with 2 eggs, but those are only ingredients that are even moderately high in calories. The rest of the liquid ingredients are somewhat healthier and provide a BIG moistness boost to these muffin’s texture: Plain yogurt, mashed banana (you can’t even taste the banana) coconut sugar (brown sugar is a good sub) and buttermilk.
The dry ingredients include, white whole wheat flour, unsweetened cocoa powder, 4 (yes, FOUR) teaspoons baking powder, and salt
Why so much baking powder? The 4 teaspoons baking powder do wonders to these muffins texture AND make them rise perfectly huge and puffy.
Go big or go home, I always say. Those short, squaty muffins can definitely go home and make way for the big guys. 😉
Obviously, you don’t want to forget your 2nd addition of chocolate! After your batter is mixed up, you’ll gently fold in a cup of semisweet chocolate chips. After filling the batter into the muffin cups, I like to press a few extra chocolate chips on top, just for looks.
Do enjoy these muffins warm. It is the BEST. The muffin’s texture is moist and flavorful and the inside is positively EXPLODING with tons of melty chocolate chips.
It’s just mind-boggling to me, that something that tastes so rich and decadent, could be healthier.
You need these muffins in your life. It’ll make your whole week. Promise.
Perfect Monday food, if you ask me. 😀
Skinny Double Chocolate Muffins
- 1/2 cup vegetable oil
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1/4 cup plain yogurt
- 1 medium ripe banana mashed
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Preheat oven to 400F. Lightly grease a 12-cup muffin tin. Set aside.
In a medium bowl, whisk oil, coconut sugar, eggs, yogurt, mashed banana, buttermilk, and vanilla until smooth. In another medium bowl, whisk flour, cocoa, baking powder, and salt until combined. Add dry mixture to liquid mixture, stirring gently until just combined. Fold in chocolate chips.
Fill greased muffin cups to the brim with batter and smooth tops. Bake muffins at 400F 5 minutes, then reduce heat to 375F and bake an additional 15 minutes, or until a toothpick comes out clean, or with a few moist crumbs sticking to it. Cool muffins in pan 5 minutes, then transfer to a wire cooling rack to cool completely.
Store muffins in an airtight container at room temperature up to 3 days.
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