The muffin has been through a lot. It's been diminished in size and blown up to unreasonable proportions, thanks to mini- and jumbo-muffin tins. As a breakfast food, it's been thrown over for "healthier" options.
But muffins are good — and they can be good for you. And chocolaty.
These muffins make a perfect breakfast treat or portable snack. Packed with protein and whole grains, they are nearly fat free — the yogurt replaces the usual butter or oil. The muffins can be baked, frozen and thawed out whenever the kids need a chocolate fix.
- ¾ cup white whole-wheat flour
- ¾ cup oat flour*
- 1 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup nonfat Greek yogurt
- 1 large egg
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 2/3 cup bittersweet chocolate chips
- Preheat oven to 350 degrees.
- Grease a standard-size 12-cup muffin tin or line with paper muffin cups.
- In a large bowl, whisk together the dry ingredients. Set aside.
- In a small bowl, mix the yogurt, egg, milk and vanilla.
- Fold wet ingredients into dry, being careful not to overmix. Fold in the chocolate chips.
- Divide batter equally into muffin cups. Bake 13 to 16 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
*For a wheat-free option, these muffins can be made with oat flour only, rather than a combination of wheat and oat flours. The texture will be nuttier and may take some getting used to.