You may be wondering: How can a chocolate-filled muffin be healthy? Truth is, it can be!! All ya gotta do is make some simple changes.
1. Use white whole wheat flour. I've said it before and I'll say it again: white whole wheat flour is essential in the healthy baker's kitchen because it is way more nutritious than AP flour. So that's why I use it in these muffins. It's light nuttiness perfectly complements the rich chocolate. (For those who don't know what AP flour is, it's not advance placement flour; it's all-purpose flour 😉)
2 . Use dark chocolate chips. Not all chocolate created equal nor is it all healthy. However, studies show that an ounce of dark chocolate a day may reduce the risk of heart disease and diabetes. So I toss in some dark chocolate chips in these muffins so you get your chocolate fix and your antioxidants at the same time. Now that's a sweet deal 😊!
3. Cut down the sugar. Generally, muffins are laden with excess sugar. Although sugar is essential to add flavor and texture to baked goods, a little goes a long way. So that's why I've reduced the sugar in these muffins, giving you all the flavor without making you take a trip to the dentist's.
4. Little less butter. Tue, butter does make everything better, however more butter doesn't make everything better for you (do you follow?). So I cut down the butter by just a smidgen and swap in some protein-packed low-fat yogurt instead.
5. Lots of yogurt. I love to bake with yogurt because it adds moisture, richness, and nutrition. Since I'm using so much yogurt in this recipe, I can use less butter. That way, you get all the creamy
richness without all the fat.
Those pockets of chocolate tho....
I adapted this recipe and here's the link .
Bottom line: These chocolaty muffins are a healthy and filling way to satisfy your sweet tooth.
Dark Chocolate Chip Muffins
- 3 cup whole wheat flour, sifted
- 1 cup sugar
- 1.5 tsp. baking powder
- 1.5 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 2 cups + 2 Tbs. plain yogurt
- 1/2 cup (1 stick) butter, melted
- 2 tsp. vanilla extract
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees F.
- Grease muffin tins .
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, combine the eggs, yogurt, butter, and vanilla. Stir into the dry ingredients just until moistened.
- Fold in the chocolate chips
- Fill prepared muffin thins almost to the top with batter.
- Bake in prepared oven for 18-20 minutes or until toothpick inserted in the center of a muffin comes out clean.
- Cool in tin at least 5 minutes before removing. Yield: about 16 muffins.
- The muffins stay fresh at room temperature for 3 days and can be frozen for up to a month.
- Enjoy 😊!