Skinny Double Chocolate Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/4 cup Chocolate chips, mini
  • 1/2 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1 1/2 cups Whole wheat flour, white

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1/2 cup Milk
  • 1 cup Plain or vanilla greek yogurt

Found on livewellbakeoften.com

Description

Ingredients

• 1 and ½ cups white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder, sifted
• ¼ cup mini chocolate chips
• 1 cup plain or vanilla Greek yogurt
• ½ cup light brown sugar
• ¼ cup honey
• ½ cup milk
• 2 tablespoons oil
• 1 large egg
• 1 teaspoon vanilla

Directions

• Preheat oven to 425 degrees Fahrenheit. Spray a 12-count muffin pan well with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and chocolate chip.
• In a separate bowl, mix together the Greek yogurt, brown sugar, honey, milk, oil, egg and vanilla.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Evenly distribute the batter between all 12 muffin cavities.
• Bake at 425 degrees for 5 minutes, reduce the temperature to 375 degrees (do not remove the muffins from the oven) and continue baking for an additional 10 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for about 5 minutes, then remove from the muffin pan to a wire rack to finish cooling.