Triple Chocolate Muffins

Make yourself a fragrant and hot coffee and join me enjoying these chocolate muffins. You don’t need any other excuse to make them; they are simple and easy enough. Besides, they won’t you “load” you with many guilts! 😉

These triple chocolate muffins are made with Greek strained yoghurt, some butter, 2 eggs, cocoa, white and dark chocolate. No food processor is required and yes, they are very tasty.

I won’t hold you up anymore. I know you want to run to your kitchen and make them immediately!

Triple Chocolate Muffins

2016-01-09 18:59:30

Yields 12

Delicious and healthier chocolate muffins

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

238 calories

30 g

47 g

12 g

4 g

7 g

57 g

74 g

12 g

0 g

4 g

Nutrition Facts

Serving Size

57g

Yields

12

Amount Per Serving

Calories 238

Calories from Fat 106

% Daily Value *

Total Fat 12g

18%

Saturated Fat 7g

35%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 47mg

16%

Sodium 74mg

3%

Total Carbohydrates 30g

10%

Dietary Fiber 2g

8%

Sugars 12g

Protein 4g

Vitamin A

4%

Vitamin C

0%

Calcium

7%

Iron

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 ¾ cup all-purpose flour
2. 1/3 cup cocoa powder
3. 2 teaspoons baking powder
4. ½ teaspoon baking soda
5. ½ cup dark chocolate chips
6. 1/3 cup white chocolate, cut into small-sized pieces
7. 2 large eggs, beaten
8. 1 ¼ cups Greek strained yoghurt 2% fat
9. 1/3 cup brown sugar
10. 80 g. butter, melted

Instructions

1. Preheat oven to 190oC/375oF. Line a muffin pan with muffin paper liners.
2. Sift the flour, cocoa, baking powder and baking soda in a large bowl. Add the white and dark chocolate and stir.
3. Place the beaten eggs, yogurt, sugar and melted butter in another bowl and mix well.
4. Add the liquid ingredients to the bowl with the dry ingredients and stir gently, until just combined.
5. Using 2 spoons equally divide the batter into the paper liners and bake for about 25 minutes.
6. Remove from the oven, let them cool for 5 minutes and then remove muffins from the pan and place them on a rack to cool.

Notes

1. And if you're wondering ... yes, you can eat them warm, as well! 😉

By Evi

Adapted from the book "Muffins" by Gemma Reece, Parragon Publishing

beta

calories

238

fat

12g

protein

4g

carbs

30g

more

Adapted from the book "Muffins" by Gemma Reece, Parragon Publishing

The Healthy Cook https://thehealthycook.gr/

Share on Social Media

 

 Tweet