When I saw these double chocolate yogurt muffins on Cookie Madness, I knew I had to try making them. I love yogurt in baked goods. I wanted to try making them healthier though so I changed a bunch of stuff. Now that I'm looking over the recipe, I'm thinking maybe I should've added more liquid to compensate for the sugar and butter I took out (well I replaced sugar with maple syrup and butter with oil, and reduced both amounts). But they turned out nice and soft when I made them. Next time I'll add more cocoa powder to make them more chocolatey. These muffins are a healthier version of a chocolatey bready baked good, but if that's not your thing then check out this coco-nana bread I made not too long ago.
If this sounds good, you might also like:
Banana Peanut Butter Oatmeal Muffins
Strawberry Lemon Sunflower Seed Muffins
Whole Wheat Orange Spice Muffins
Applesauce-Oat Bran Muffins
Chocolate Walnut Yogurt Muffins
Adapted from Cookie Madness
1/2 cup maple syrup
1/4 cup oil
1 cup yogurt, vanilla flavoured or plain
1 1/2 tsp vanilla extract
1 3/4 cup whole wheat flour (215 g)
1/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 1/2 tsp baking powder
1 cup walnuts, chopped
Preheat oven to 350F. Line a muffin tin with paper muffin cups.
Stir maple sugar and oil together in a medium size bowl. Add yogurt, egg and vanilla and stir until thoroughly blended.
Combine flour, cocoa, salt and baking powder in a large mixing bowl. Add yogurt mixture to flour mixture, stirring only until blended. Fold in walnuts. Spoon batter into greased muffin tins and bake for 22-25 minutes.