Whole Wheat Chocolate Yogurt Muffins

Monday, April 16, 2012

Do you remember Poker Face by Lady Gaga? It was released in 2008 and almost as soon all the bars and clubs were playing it. It seeped into your car through the radio and then into your brain. Before long, you knew precisely what the next line was going to be because somehow, inadvertently you knew all of the lyrics. The song is full of puns like "bluffin' with my muffin." Do you ever wonder what she really meant by that?


While the lyrics still puzzle me, it turns out you can legitimately bluff when it comes to muffins. Case in point: how can you make chocolate muffins healthful while preserving the almost sinful taste and the velvety, moist, crumbly texture?

You bluff.


Use whole wheat flour (stone ground, for grainier, more wholesome texture), unsweetened cocoa, low-fat yogurt, and coconut oil. My actual reason for making these was simply that this is what I had on hand. I ran out of all-purpose flour, I had a full tub of low-fat yogurt but no milk, and I had a neither-here nor-there amount of coconut oil left from my vegan tartlet experiments from earlier. So I decided to make these for breakfast, and at the last minute I thought that cocoa would be a nice compliment to the coconut oil, at least in theory (as I mentioned before, coconut oil is rather tasteless).


They are grainy, delicious, filling and not too sweet. One of the things I love about homemade muffins is that you can always wrap any left-over ones in plastic wrap and grab one for breakfast the next (and the following) day as you're running out the door.

Whole Wheat Chocolate Yogurt Muffins
(Makes 12)

You will need:
2 cups whole wheat flour
3/4 cup sugar
1/3 cup unsweetened cocoa
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup low-fat plain yogurt
1 large egg, lightly beaten
1/4 cup water or milk
1/2 cup coconut oil, melted to a clear liquid
1 tsp vanilla extract

Preheat oven to 400ºF. Line a 12-muffin pan with paper liners. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl whisk together yogurt, egg, and water or milk. Add coconut oil and vanilla, and whisk until the oil has blended with the other ingredients. Fold the yogurt mixture into the flour mixture. Distribute among the 12 muffin cups. Bake for 20-23 minutes, until tops are a rich dark brown and lightly crisp. Remove to a wire rack to cool. Serve, or wrap each muffin in plastic wrap and grab as needed for snack or breakfast on-the-go.


  1. Haha - Kat, you're awesome. I can't believe you just lead into a point about muffins with a Lady Gaga song. :D

    These look so, so good, too!

  2. I must say that I don't normally associate Lade Gaga with tasty baked goods. Maybe if the muffins got some fancy designer frosting... :) These sound great!

  3. These look yummy. Those muffin liners are adorable!

  4. Good gamble, dear Kat. Love it when a pantry raid yields delicious from random leftover ingredients!

  5. looks delish! loved the post!

  6. Those look scrumptious! I need to make these sometime!

  7. aaaah, i really want one! these look delicious and bonus that they're healthy! :)

    <3, Mimi
    Poshlocket Giveaway: Win a Shelly Fabric Choker

  8. Clever post and why are you doing this?! Now I would have to get some later.. no time to bake today but that won't stop me.:D

    ***** Marie *****

  9. Beautiful pictures :)

    I've tagged you!


  10. Those muffins looks. I must try it :)


  11. What perfect looking muffins! I was fiddling around with eggs this morning, trying to think of something I could make for my boyfriend - and I think muffins just might be the solution! Extra bonus for them being whole wheat.

  12. mmm.. muffins look great, i love muffins! must try :)


  13. These muffins are my kind of thing, but I can´t find coconut oil. Will canola oil work? I just found your blog and love it!

  14. Paula - you should be able to substitute with canola oil with no problems. I used coconut oil in the recipe in part because I wanted to use up what I had left of it. Thanks for reading!!

  15. made this today, but subbed out the sugar for 1/4 cup blackstrap molasses and 1/4 cup agave. they were incredible! all the kids in the playgroup were crazy for them too. (had to add an extra 1/2 tsp of baking soda bc of the molasses)



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