Believe it or not, these are healthy. I mean, seriously healthy. Wanna know what healthy eating means to me? It means how can I make everything that is actually healthy taste not healthy. It’s just how my palate swings. I want ooey, gooey, oozy, boozy chocolate things. I want sauce…and lots of it. I want things to be salty for crying out loud.
These guys use only 2 tablespoons of veggie oil and 1 egg for their fat...and I swear you won't miss the butter and other good stuff. Cross my heart.
—Rebecca @ DisplacedHousewife.com
30 mini muffins
whole wheat flour
unsweetened cocoa powder
fine sea salt
packed brown sugar
Greek yogurt (I used fat free)
freshly brewed espresso or strong coffee
bittersweet/semi-sweet (your choice) chocolate chips...plus 30 more for topping the muffins
coarse sea salt
In This Recipe
Preheat oven to 350.
Put liners in the muffin tin…you don’t have to, but I think it makes them more of a portable, on-the-go snack.
Mix the wheat flour, cake flour, cocoa powder, baking soda, baking powder and sea salt in a bowl and set aside.
In another bowl, mix the sugar, brown sugar, egg, greek yogurt, vanilla, vegetable oil, fresh-brewed espresso and mashed banana in another bowl. Beat these guys together pretty good.
Introduce the sugar-egg mixture into the flour bowl. Let them get to know each other in as few strokes as possible. When it’s not quite mixed together, dump your chocolate chips in there and gently fold them into the batter.
If you’re making mini muffins you’ll put about 1-2 tablespoons per muffin. Don’t overfill because they will overflow and no longer be pretty. I usually do 1 tablespoon in all of them and then divvy out the extra.
Place one chocolate chip on top of each muffin and sprinkle all with the coarse sea salt.
If you’re making the mini muffins, mine were done in a mere 12 minutes. Reason 9,678 why you should make mini muffins. That’s amazing. These were whipped up, cooked and in my mouth in under an hour. It’s amazing how fast chocolate can make a person move.
Let cool for about 5 minutes in the pan and then cool on a cooling rack. Store these babies in an air-tight container.