My Dark Chocolate Espresso Greek Yogurt Muffins are rich, deeply chocolatey, and unbelievably moist, with just a hint of espresso to intensify the cocoa flavor. They taste like something you would grab from a cozy bakery case, yet they are macro friendly, refined sugar free, and made with nourishing ingredients. Perfect for breakfast, snack time, or a healthier dessert when a chocolate craving hits.
I use Truvani Protein Powder in these (my absolute favorite clean protein!) and it makes such a difference. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save! I used the chocolate flavored one!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You Will Need
- Standard muffin tin
- Muffin liners or nonstick spray
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
A Quick Note on Truvani Protein
I’ve tried a lot of protein powders, and Truvani is by far my favorite. It’s clean, organic, and made with real food ingredients you can pronounce. It doesn’t leave an artificial aftertaste, and it mixes so well into batters like this.
Discount code: KATIE10 if you want to grab some!
Ingredients
- 1 cup all purpose flour
- 1/3 cup cocoa powder (unsweetened)
- 3/4 tsp baking soda
- 3/4 tsp espresso powder
- 30g chocolate protein powder (Organic – use the discount code KATIE10 at Truvani for $$ off!!)
- 1/2 tsp sea salt
- 2 eggs (large, organic)
- 3/4 cup Greek yogurt (plain, nonfat)
- 1/2 cup maple syrup (organic)
- 1/4 cup olive oil (organic)
- 1/4 cup milk (of choice – I used grass-fed whole milk)
- 1/2 cup chocolate chips (divided)
How To Make Them
- Preheat your oven to 325°F and line a muffin tin or lightly grease it.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, protein powder, and sea salt.
- Add the eggs, Greek yogurt, maple syrup, olive oil, and milk to the bowl.
- Gently mix until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in about three quarters of the chocolate chips, reserving the rest for the tops.
- Divide the batter evenly, filling each muffin cavity about two thirds full.
- Sprinkle the remaining chocolate chips on top.
- Bake for 22 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the muffins rest in the pan for 10 minutes before removing. Enjoy warm for the best texture and flavor.
Dietary Information
These muffins are macro friendly, high in protein, and refined sugar free thanks to maple syrup as the sweetener. They are vegetarian and can be made dairy free by using a plant based yogurt and milk. For a gluten free option, substitute a one to one gluten free flour blend.
Tips or Variations
- Store muffins in an airtight container at room temperature for two days or refrigerate for up to five days.
- For extra richness, use dark chocolate chips with at least 70 percent cocoa.
- Swap olive oil for avocado oil if preferred.
- Add a pinch of cinnamon for a subtle warm note.
Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
- It lowers your blood pressure.
Serving Suggestions
Serve these muffins warm with a cup of coffee or espresso for the ultimate chocolate coffee pairing. They also pair well with fresh berries or a spoonful of Greek yogurt on the side for breakfast.
FAQs
Can I skip the espresso powder?
You could but please don’t! The espresso enhances the chocolate flavor so well & does not make the muffins taste like coffee. You can omit it if needed, but I promise it really makes a difference!
What kind of protein powder works best?
A chocolate flavored whey or plant based protein powder works well. Truvani is hands down the best protein powder and the only one I ever use.
Can I freeze these muffins?
Absolutely. Let them cool completely, then freeze in an airtight container for up to three months. Thaw and warm before serving.
Why are my muffins dry?
Overmixing the batter or overbaking can lead to dryness. Mix gently and check for doneness right at 22 minutes.
Can I make them gluten free?
Yes! You can use oat flour instead of all-purpose.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
If you try this recipe, tag me @cookingkatielady and don’t forget to use code KATIE10 when you stock up on Truvani protein!
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Dark Chocolate Espresso Greek Yogurt Muffins
Description
These Dark Chocolate Espresso Greek Yogurt Muffins are rich, deeply chocolatey, and unbelievably moist, with just a hint of espresso to intensify the cocoa flavor. They taste like something you would grab from a cozy bakery case, yet they are macro friendly, refined sugar free, and made with nourishing ingredients. Perfect for breakfast, snack time, or a healthier dessert when a chocolate craving hits.
Ingredients
Instructions
-
Preheat your oven to 325°F and line a muffin tin or lightly grease it.
-
In a large bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, protein powder, and sea salt.
-
Add the eggs, Greek yogurt, maple syrup, olive oil, and milk to the bowl.
-
Gently mix until just combined. Be careful not to overmix to keep the muffins tender.
-
Fold in about three quarters of the chocolate chips, reserving the rest for the tops.
-
Divide the batter evenly, filling each muffin cavity about two thirds full.
-
Sprinkle the remaining chocolate chips on top.
-
Bake for 22 minutes, or until a toothpick inserted in the center comes out mostly clean.
-
Let the muffins rest in the pan for 10 minutes before removing. Enjoy warm for the best texture and flavor.
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 muffn
- Amount Per Serving
- Calories 203kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 3.1g16%
- Cholesterol 36.9mg13%
- Sodium 144.2mg7%
- Total Carbohydrate 24g8%
- Dietary Fiber 2.7g11%
- Sugars 12.6g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
