These Healthy Chocolate Muffins are so moist, rich and fudgy, you'll never believe they are made with whole grains, yogurt and sweetened with maple syrup!

Sometimes I crave chocolate muffins, but I don’t want all the sugar that is typically in a recipe. I wanted to find a way to incorporate healthier ingredients & still get that hit of chocolate flavor in a fluffy muffinn(you could even use this as a chocolate cupcake recipe, I would omit the chocolate chips). I love working with Spelt flour in muffin recipes. It has all the nutrition and a slight whole wheat flavor. I live in Canada & recently discovered Organic Anita’s Mill Spelt Flour & I love it!!

Enjoy!

xoxo

SiLLibake

Healthy Chocolate Muffins

Rich in chocolate flavor, fudgy & moist!

Yield 12 Muffins

Prep 10 mins

Cook 15-20 mins

Total 25-35 mins

Ingredients:

1 cup plus 2 tablespoons spelt flour or white whole wheat flour
1/3 cup unsweetened cocoa powder
3/4 tsp baking soda
1 tsp instant espresso powder optional; will result in a more chocolaty muffin
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/2 cup semi-sweet chocolate chips plus optional additional for sprinkling on top
2 large eggs at room temperature
1/2 cup non-fat plain Greek yogurt at room temperature
1/2 cup maple syrup or honey
1/3 cup unsweetened almond milk or milk of choice
1/4 cup light olive oil or melted cooled coconut oil, or melted cooled unsalted butter, or canola oil
2 teaspoon pure vanilla extract
Directions:

Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with non-stick spray or line with paper liners, I used our SiLLibake Baking Cups!
In a large mixing bowl, whisk together the dry ingredients: spelt flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips (you can use a combo of semi-sweet & milk or semi-sweet & white chocolate)
In a medium bowl, whisk together the eggs, yogurt, maple syrup, milk, oil, and vanilla until well incorporated. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
With a muffin scoop, fill the muffin cups 2/3 of the way to the top with batter. I like to sprinkle on some extra chocolate chips, but that is optional. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely, I advise you to not leave the muffins in the pan, they will start to steam & possibly get soggy
TO STORE: Store at room temperature for up to 4 days, I like to place paper towel on the bottom of my storage container to help with the moisture
TO FREEZE: Individually wrap and freeze muffins for up to two months. Defrost overnight in the fridge or at room temperature for a few hours before enjoying.
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