Skinny Chocolate Greek Yogurt Muffins are quick and easy on the go breakfast idea. The flavors you can add to these muffins are endless!
My morning routine has been kind of messed up lately, breakfast that is. I get up at around 7 am. I check all my social accounts and blog for any comments. Then, I head out to the gym before 8 am and I don’t get home until around 10 am sometimes. By 10 am or 1030 I’ve been starving but sometimes I don’t even get to eat anything until around 11 am because after the gym, I’ll run errands like getting groceries, letting my Mom’s dog out, or go wherever it is I need to go. I’ve tried eating eggs and toast before 7 am but I’m never hungry then. I know I’m strange. I need something quick that is on-the-go I can take with me or just eat it beforehand and these muffins fit that bill.
Greek yogurt is so awesome and one of my favorite zero point ingredients. Lately, I’ve been keeping 2 containers of it in my fridge. Not the smaller individual containers you get at the store but the larger ones. Greek yogurt is also a great source of on the go protein. You can make 2 ID dough with greek yogurt and that can turn into multiple things and I’m currently using it for baking. Some other zero point foods in this include eggs and mashed banana.
This recipe can be made in just one bowl and the flavors you can add to these muffins are endless. I tested this recipe with raspberry jam and PB2 and both were really good. You could add cherries, cranberries, nuts, more chocolate, etc. Each muffin is 3 smart points.
How to make Skinny Chocolate Greek Yogurt Muffins
PrintSkinny Chocolate Greek Yogurt Muffins
- Prep Time: 5
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 1x
Description
Skinny Chocolate Muffins are quick and easy on the go breakfast idea; made with greek yogurt. The flavors you can add to these muffins are endless!
Ingredients
1 cup extremely ripe bananas (2-3 bananas, mashed)
1 large egg
1/3 cup white sugar
3 tablespoons of light butter
1/2 cup of plain greek yogurt
1 teaspoon vanilla extract
1 cup self-rising flour
4 tablespoons cocoa powder
12 muffin tin liners
Instructions
Preheat oven to 350 F.
Mash the bananas in a bowl with a fork. Add in the egg, sugar, butter, vanilla, and greek yogurt; mix well. You can use a wire whisk or beaters. Next, add in the self-rising flour and cocoa powder and continue mixing until the batter is well incorporated.
Fill each muffin cup with about 2 large spoonfuls (I use a regular soup spoon or sometimes an ice cream scoop) of the batter and if there is any batter left, evenly divide it to where ever it is needed.
Bake the muffins for 12 to 15 minutes or until a toothpick comes out clean.
Serving size: 1 muffin
Notes
Smart points: 3
Recipe nutrition from cronometer.
- Category: Breakfast
- Method: Bake
Nutrition
- Serving Size: 1 muffin
- Calories: 105
- Sugar: 8.2
- Fat: 2.3
- Saturated Fat: 1.2
- Carbohydrates: 19.3
- Fiber: 1.5
- Protein: 3.2
Jenna says
This page does a good job at explaining why muffins might sink in the oven. Why do my muffins sink?
Shaina says
I made these today. They looked fabulous when I took them out of the oven and as they cooled, they completely sank. Any idea what would cause that? I followed the directions exactly as written.
Kayla says
Are they supposed to be squishy soft texture?
Stephanie says
I didn’t have light butter and didn’t want to increase the calories so I used unsweetened applesauce instead. That reduced the points to 2 per muffin! They are delicious! Next time I’ll skip the liners and just spray the muffin tin with cooking spray as they stuck some to the liner. Thank for the recipe!
★★★★★