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Irresistibly Healthy Chocolate Mini Muffins

Irresistibly Healthy Chocolate Mini Muffins

Moist, rich, and perfectly bite-sized chocolate mini muffins made with Greek yogurt and maple syrup. These lighter treats are naturally sweetened, kid-friendly, and ideal for breakfast, snacks, or guilt-free dessert.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 24 mini muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 1 cup plain whole milk Greek yogurt unsweetened
  • 1/3 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup maple syrup pure
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup mini semi-sweet chocolate chips

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly spray a mini muffin tin with nonstick spray.
  2. In a mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda until evenly combined.
  3. In a separate bowl, whisk the Greek yogurt, melted butter, maple syrup, and vanilla extract until smooth.
  4. Add the eggs to the wet mixture and whisk until fully incorporated.
  5. Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined.
  6. Fold in the mini chocolate chips, ensuring even distribution.
  7. Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
  8. Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool muffins in the pan for 2–3 minutes, then transfer to a wire rack to cool completely.

Notes

For an even healthier option, substitute whole wheat pastry flour or use dairy-free yogurt and butter alternatives. These muffins freeze beautifully.