So I have been playing with different recipes, trying to find EFFECTIVE healthy alternatives. Let’s face it, I’m a dessert snob. If it doesn’t taste top notch, I am NOT wasting the calories on it. In this way, I have always had a problem with “health desserts.” Why the heck would I eat something that doesn’t taste “eyes rolling to the back of your head” good? (Even if the ingredients aren’t “as bad” as the original.) So when I was toying with this recipe, I wanted to make absolute sure that substituting healthier ingredients didn’t compromise the taste. I successfully rolled out my final recipe this morning and I’m licking the bowl to prove it!
- ¾ cup chocolate chips, separated (OK, admittedly this is the not-healthy part. I personally LOVE me some good milk chocolate. If you want to really make it healthier, maybe try your favorite dark chocolate. Thinking it through, following the recipe, there is about a tablespoon of chocolate chips in each muffin)
- 6 T Truvia Blend (this substitutes for ¾ cup sugar)
- 2 eggs
- 1 t. vanilla
- ⅓ cup plain greek yogurt (this substitutes for ⅓ cup sour cream)
- ½ cup whole wheat flour (this substitutes for ½ cup white flour)
- ⅓ cup cocoa powder
- ½ t. baking soda
- ¼ t. salt
- Set oven to 425F.
- Prepare a 12 cup muffin tin by spraying the pan with cooking spray or lining with cupcake liners.
- Melt coconut oil and measure out ½ cup (it’s way easier to melt it first then measure).
- In a microwave safe bowl, combine coconut oil and ¼ cup of chocolate chips. In 20 second increments, melt the oil and chocolate chips together in the microwave stirring between each melting (texture very liquidy).
- Add Truvia, eggs, vanilla, and greek yogurt and mix (the texture seems a bit soupy at this point).
- In a separate bowl, combine wheat flour, cocoa powder, baking soda, and salt.
- Pour dry ingredients into wet ingredients and combine until smooth (the texture is very light and fluffy).
- Mix in the rest of the chocolate chips (½ cup) into the mixture.
- Spoon the mixture evenly among the 12 muffin cups.
- Throw the pan in the oven at 425F for 5 minutes. After 5 minutes, turn the oven down (while muffins are still in the oven) to 350F for 15 more minutes.
- Pull the pan out of the oven when a toothpick comes out of a muffin clean.
- Transfer the muffins to onto a wire rack to cool. Enjoy!