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Skinny Double Chocolate Muffins

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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 dozen 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.