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Lighter chocolate muffins
Makes: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Lighter chocolate muffins
Recipe by Sarah Cook
These have a pleasingly fluffy texture but far fewer calories than your average double-choc chip muffin. Made with wholemeal flour and heart-healthier oil, the calories they do contain come from more nutritious sources than the standard, too
Makes: 12
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
194Kcal
Fat
6gr
Saturates
2gr
Carbs
29gr
Sugars
13gr
Fibre
3gr
Protein
5gr
Salt
0.4gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 150ml agave or maple syrup
- 75g chocolate chips of your choice
- 200g wholemeal plain flour
- 50g cornflour
- 50g cocoa powder
- 2 tsp baking powder
- ⅛ tsp fine sea salt
- 250g low-fat Greek- style natural yogurt
- 1 medium egg
- 1 tsp vanilla extract
- 2 tbsp rapeseed oil (not cold-pressed)
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5 and line a 12-hole muffin tin with cases. Put the agave or maple syrup and 25g of the choc chips in a small pan. Heat gently, stirring until the chocolate has melted. Take off the heat and pour into a jug to cool.
- Put the wholemeal flour and cornflour into a large mixing bowl. Sift in the cocoa, then stir in the baking powder and salt.
- When the chocolate syrup has cooled to just-warm, whisk in the yogurt, egg, vanilla and oil. Mix the wet ingredients into the dry with a large metal spoon until just combined – it doesn’t matter if there are still a few floury bits. Divide the mixture among the cases and scatter the remaining choc chips over the tops. Bake for 18-20 minutes until well risen and a skewer poked in the centre comes out clean.
- Cool on wire racks then enjoy warm or cold. Eat on the day of baking for freshness, or freeze.