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Healthy Chocolate Mini Muffins Recipe

Healthy Chocolate Mini Muffins Recipe
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★★★★★

5.3 from 8 reviews

These Healthy Chocolate Mini Muffins are a delicious and guilt-free treat, perfectly sized for snacking. Made with whole milk Greek yogurt and natural maple syrup, they offer a moist texture with a rich chocolate flavor, complemented by mini semi-sweet chocolate chips. They are easy to prepare and ideal for breakfast, dessert, or anytime indulgence.

Ingredients

Scale

Wet Ingredients

  • 1 cup plain whole milk unsweetened Greek yogurt
  • ⅓ cup unsalted butter (melted and slightly cooled)
  • 2 eggs
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda

Add-ins

  • 1 cup mini semi-sweet chocolate chips

Instructions

  1. Mix Dry Ingredients: Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a mixing bowl until thoroughly combined to ensure an even distribution of leavening agents and cocoa flavor.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, vanilla extract, melted butter, and maple syrup until smooth and well blended.
  3. Add Eggs: Whisk the eggs into the wet mixture thoroughly to integrate them and ensure a smooth batter.
  4. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently mix with a rubber spatula until just combined; avoid overmixing to keep the muffins light and tender.
  5. Fold in Chocolate Chips: Carefully fold in the mini semi-sweet chocolate chips with the rubber spatula to distribute them evenly throughout the batter.
  6. Prepare Muffin Tin: Spray a mini muffin tin with nonstick spray to prevent sticking.
  7. Fill Muffin Cups: Use a mini cookie scoop or spoon to fill each muffin cup about ¾ full with batter. This recipe yields enough for approximately 36 mini muffins, filling one and a half standard mini muffin tins.
  8. Bake: Bake at 350°F (175°C) for 12-14 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are cooked through.
  9. Cool: Let the mini muffins cool in the pan for 2-3 minutes, then transfer to a wire cooling rack to cool completely before serving or storing.

Notes

  • Do not overmix the batter to avoid dense muffins; a few lumps are okay.
  • You can substitute maple syrup with honey if preferred.
  • If mini chocolate chips are unavailable, regular chocolate chips can be chopped into smaller pieces.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute Greek yogurt and butter with plant-based alternatives.

Nutrition

Keywords: healthy chocolate mini muffins, low sugar muffins, Greek yogurt muffins, maple syrup muffins, mini chocolate chip muffins, quick healthy snacks

Find it online: https://cheframiflavor.com/healthy-chocolate-mini-muffins-recipe/