Healthy Chocolate Muffins with Yogurt Frosting
Muffins made from milk, whole wheat flour, egg and cocoa, baked at 200 °C for about 10 minutes and topped with melted no-added-sugar chocolate mixed with protein yogurt. Each of 4 servings has 161 kcal and 8.5 g protein.
- Protein · 100 g
- ≈8.7 g
- Energy · 100 g
- ≈165 kcal
- Total
- 10 min
- Makes
- 4 servings (about 9 muffins)
Per serving (1 serving (1/4)): 8.5 g protein · 161 kcal
A light cocoa muffin with a one-bowl batter that couldn't be easier. The star is the creamy frosting made by stirring protein yogurt into melted chocolate, which works on plenty of other healthy desserts too. If you don't want to fill individual cups, bake the same batter as a single cake.
Method
Preheat the oven to 200 °C.
Whisk the milk, whole wheat flour, egg, cocoa and baking powder in a bowl until smooth, adding a little cinnamon if you like.
Divide the batter among muffin cups, or pour it into a single dish lined with baking paper.
Bake muffins for about 10 minutes, or a single cake for 15–20 minutes, until risen.
Meanwhile, melt the chocolate over a double boiler.
Take it off the heat, add the protein yogurt and stir quickly.
Once the cake has cooled slightly, turn it out and spread the frosting on top; sprinkle with coconut if you like.
Nutrition declaration
Each serving (1 serving (1/4)) contains:
- Energy674 kJ161 kcal8%
- Fat8.8 g13%
- of which saturates4.1 g21%
- of which sugars4.4 g5%
- Salt0.40 g7%
of an adult’s reference intake.
| Typical values | Per 100 g | Per serving1 serving (1/4) | %RI**per serving |
|---|---|---|---|
| Energy | 690 kJ 165 kcal | 674 kJ 161 kcal | 8% |
| Fat | 9.0 g | 8.8 g | 13% |
| of which saturates | 4.2 g | 4.1 g | 21% |
| Carbohydrate | 16 g | 15 g | 6% |
| of which sugars | 4.5 g | 4.4 g | 5% |
| Fibre | 4.1 g | 4.0 g | |
| Protein | 8.7 g | 8.5 g | 17% |
| Salt | 0.41 g | 0.40 g | 7% |
* Estimated from the ingredient amounts; not stated in the source.
** Reference intake of an average adult (8400 kJ / 2000 kcal).
Per-100 g values are calculated from the estimated weight of the finished dish (~390 g).
Tips
- The chocolate yogurt frosting works on other healthy desserts too.
- Skip the muffin tin and bake the batter as one cake if you prefer; just keep an eye on the time.
FAQ
What can I use instead of whole wheat flour?
The same amount of oat flour.
Can I make it without a muffin tin?
Yes. Pour the batter into one dish lined with baking paper and bake at 200 °C for 15–20 minutes until risen.
