Guilt free Double Chocolate Mini Muffins pack a guilt-free punch into every bite. These chocolatey treats are made with oatmeal and whole wheat flour instead of white flour and use Greek yogurt and applesauce in place of oil. The simple substitutions help to reduce the calories and fat while boosting the protein, whole grains, and fiber in each bite.
The muffins are the ideal size for a child’s lunchbox or after school snack but are certainly grown-up friendly too! In the picture above, you can see that I included them in Frances’s and Ellie’s school lunchbox. (See Healthy School Lunchbox Meal Plans: Week 3) I personally love to eat them for breakfast with a smear of peanut butter on top–MMM! And Frances loves to eat as many as she possibly can in one sitting…
The recipe is a twist off my Blueberry Lemon Mini Oatmeal Muffins and simply removes the blueberries and lemon from that recipe and replaces with unsweetened cocoa powder and chopped bittersweet chocolate.
I’m planning to continue riffing off this main recipe and see white chocolate macadamia muffins in my very near future! Maybe pumpkin cranberry? Do you have a flavor combo you want me to try?
Save time during the week by making a double batch of muffins to freeze for stressful mornings when you need a quick breakfast or lunchbox treat. Momables has great tips on how to freeze and reheat baked muffins.
If you loved this muffin recipe, then make sure to try my Blueberry Lemon Mini Oatmeal Muffins and Carrot, Coconut and Brown Rice Muffins.