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Double Chocolate Chobani Muffins – Moist and tender double chocolate muffins made a little better for you with Greek yogurt!
Well, our flag football season is over. The boys had the playoffs on Sunday, and unfortunately did not win their game. They all improved so much this season, it is incredible. Too bad they can’t have a win on their record to show it. The coaches were great and had a picnic for everyone after the game. The boys had a great time just playing together during the picnic. My 7 year old is already planning his next season! I can’t help but share a few pics 🙂
Ok, you didn’t come here to see football pictures, on to the food! You all know that I love muffins. But traditionally they really are not good for you. Lately I have been trying to find ways to make them a little better for you. The double chocolate sounds bad, but then you put in a ton of Greek yogurt, and you have really helped with the health factor. These double chocolate chobani muffins still aren’t “health food”, but you can feel a little less guilty about eating these.
The yogurt gives them a wonderful little tang in the background. But they are still chocolately, super moist, and plenty sweet for breakfast. Next time I am going to try swapping out the oil for some applesauce, to try to make them just a little bit better! Double chocolate chobani muffins are great to have in the freezer for busy mornings. So think about making a double batch!
Want more muffins? Check out the 50 Muffins that have been shared here before, all in one place.
Eggnog Muffins
Nutella Muffins
Cranberry Applesauce Muffins
Double Chocolate Chobani Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup Vanilla Chobani Yogurt, (nonfat)
- 3 whole large eggs
- 1 teaspoon vanilla extract
- 1/2 cup canola oil, or other neutral flavored oil
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with spray or liners.
- In a large bowl combine flour, cocoa powder, baking powder, salt and sugar. Set aside.
- In another bowl combine yogurt, eggs, vanilla and oil. Mix well.
- Pour yogurt mixture into the flour mixture, and stir until just combined. Fold in chocolate chips.
- Fill muffin cups 3/4 full. Bake for 14-16 minutes, or until a toothpick comes out clean.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your son is playing football so well! (and you took great shots of him)
Very nice muffins! For hungry boy after playing sports, this must be a nice treat and snack. I love the “double” chocolate part. I never get enough chocolate!
Looks like they had a lot of fun even without a win 🙂 And these muffins look so very delicious!
Hi I made these today, I calculated the calories (using coconut oil) and they are 225 calories a piece, not too bad but really high in sugar and fat. Next time I will cut down the sugar and add some prunes I think, and hopefully cut down the oil.
This was the first time I used yogurt in baking, they turned out very moist and delicious.
I noticed that the cocoa powder was left out in the instructions, I added it in with the dry ingredients. My batter was much to dry and thick when I mixed it together so I added some coconut milk beverage.
Thanks!
I added the cocoa powder into the instructions. Thanks for pointing that out! My batter was definitely thick, but not dry. Glad they worked out for you. I substituted some applesauce for the oil with success in muffins quite often. I have never tried prunes though – good idea!
I just made these…currently in the oven….they don’t look like the picture and it was a very thick batter…..hopefully they taste good!
I hope they worked out for you! If I remember correctly the batter was definitely thick, but the muffins were super moist.
I’ve made these twice now, I use a diff type of greek yoghurt but still taste amazing, one thing I’ve found is that I use around 1.5 cups of greek yoghurt as it’s too thick with just one cup (extra protein, is always a good thing), and I increase the cooking time to around 24 minutes. Soooo good! Lots of compliments 🙂