Chocolate Chocolate Muffins (with healthy alternatives)

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!

Ingredients:

    • 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

 

Instructions:

  1. Set oven to 425F.
  2. Prepare a 12 cup muffin tin by spraying the pan with cooking spray or lining with cupcake liners.
  3. Melt coconut oil and measure out ½ cup (it’s way easier to melt it first then measure).
  4. 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).
  5. Add Truvia, eggs, vanilla, and greek yogurt and mix (the texture seems a bit soupy at this point).
  6. In a separate bowl, combine wheat flour, cocoa powder, baking soda, and salt.
  7. Pour dry ingredients into wet ingredients and combine until smooth (the texture is very light and fluffy).
  8. Mix in the rest of the chocolate chips (½ cup) into the mixture.
  9. Spoon the mixture evenly among the 12 muffin cups.
  10. 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.
  11. Pull the pan out of the oven when a toothpick comes out of a muffin clean.
  12. Transfer the muffins to onto a wire rack to cool. Enjoy!

Happy Chocolating!

And if you don’t want to take my word for it that these are delicious, take hers! Seriously, she’s WORLD’S pickiest eater! (Ignore her morning hair and nasty play shirt!)

 

 

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