It’s day 3 of back to school week.
How are we all feeling? About ready for the weekend? Yup, me too.
Thank goodness for chocolate. And muffins. And Double Chocolate Muffins!
When I was revving up for back to school, I pretty much turned into a cooking, baking, meal prepping machine. After a pretty relaxed summer of very little meal planning and a very lot of flying by the seat of our pants, I was pumped up. I prepped our Sheet Pan Gnocchi, cooked up some bacon for BLT Fresh Rolls, and baked up a batch of Strawberry Crumble, No Knead Bread, and these Double Chocolate Muffins after a request from my almost 5 year old daughter that she NEEDED a chocolate muffin for her afternoon snack.
Now, we already have a quite delicious Vegan Banana Chocolate Muffin on the site. But nope, not good enough. She didn’t want any bananas, not one, in her muffin. So remove the bananas, add eggs and Greek yogurt (so there’s protein!) and keep the chocolate chips (so there’s chocolate!), and you’ve got a crowd pleasing, super easy, lunchbox friendly Double Chocolate Muffin.
Eat them for breakfast (remember, there’s protein), have them for a snack, or even gobble them up for dessert. Anytime of day seems to be a good time for Double Chocolate Muffins.
Dara
Double Chocolate Muffins
Serves | 9 large muffins |
Meal type | Breakfast, Snack |
Misc | Freezable |
Ingredients
- 1 1/2 Cups whole wheat flour
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 3/4 Tsp baking soda
- 1/4 Tsp salt
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup milk (I used 2% but any milk you have on hand should work)
- 1/4 cup canola oil
- 1/2 cup semi-sweet chocolate chips
Note
This recipe makes 9 fairly large muffins. These Double Chocolate Muffins are great for a snack or breakfast. You can easily make a double batch and store them in the freezer. Simply reheat in the microwave when you are ready to eat.
Directions
1. | Preheat oven to 350 degrees and spray a 9-12 cup muffin tin with cooking spray. |
2. | In a large bowl mix together flour, sugar, cocoa powder, baking soda, and salt. In a small bowl whisk together eggs, yogurt, milk and canola oil. |
3. | Add wet ingredients to dry and stir until just combined. Add in chocolate chips and mix to evenly distribute. |
4. | Divide muffin batter evenly among 9 muffin cups. Bake for about 20 minutes, until muffins are cooked through. Remove, let cool for 5 minutes. Remove muffin from tins and let cool completely. |
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