These healthy Chocolate Cherry Greek Yogurt Muffins are made without any butter or oil, but so soft and tender that you’d never be able to tell! Greek yogurt and applesauce help keep them moist, while dark chocolate and cherries make them taste super decadent. A healthy and delicious way to satisfy those chocolate cravings!
Promise not to get mad when I tell you what I’m about to tell you? Because while this probably isn’t what you want to hear right now, it’s something I noticed this morning when my pea-sized bladder woke me up at an ungodly hour (read: 4:30am) and I had to feel my way around because it was too dark to see.
Too dark to see?! Mmm hmm. The days are getting shorter, my friends, and that means it’s only a matter of time before the sun starts setting at 4pm and we have pumpkin coming out our eyeballs.
But not yet! I’m not ready to let go of summer just yet, which is strange considering I’m usually more than ready for the peace and quiet that comes with fall by this time of the year.
Maybe it’s because it hasn’t been crazy hot here so summer hasn’t felt overly exhausting. Maybe it’s because I’ve been enjoying all the hiking and biking in the [relatively mild] summer sun. Or maybe it’s because I don’t want to say goodbye to all the delicious summer fruit…
Yeaaaaaah. It’s most probably that last one.
Cherries. Berries. Peaches. Mangoes. Melons… I’ve been trying to load up while I can because, while I’m grateful to have the frozen stuff available during the other 9 months of the year (9?!?! 😭), there’s nothing quite like fresh, ripe fruit when it’s in season.
And when we get tired of eating it by the pound-ful? We bake!
Say hello to the newest member of my muffin arsenal – the ever-so-perfect chocolate cherry Greek yogurt muffins.
Like so many of my other muffins, these little guys are made without any butter or oil, but they stay super soft and moist thanks to sneaky substitutions like Greek yogurt and applesauce. Are they going to taste exactly like bakery style muffins? Not exactly; but they’re not going to set you back 500-600 calories either, and they’re still pretty freaking delicious for being a healthier alternative.
They’re also pretty darn versatile, so if you don’t have any cherries on hand, you can use a cup of strawberries, raspberries, or even blueberries instead. Actually, chocolate blueberry sound like a pretty epic combo… if you try it, you’ll have to let me know!
In the meantime, I hope you love these chocolate cherry Greek yogurt muffins. And I hope I didn’t scare you with all that talk of summer coming to an end – we’ve still got plenty of warm sunny days left!
I’d love to know if you make this (or any!) recipe! Tag #runningwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 1 cup (120 g) whole wheat pastry flour*
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup (115 g) plain Greek yogurt
- 1/4 cup (60 ml) honey
- 6 tbsp (75 g) coconut palm sugar**
- 1/3 cup (80 ml) unsweetened applesauce
- 2 tsp vanilla extract
- 1 cup (140 g) cherries, pitted and chopped
- Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
- In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, lightly beat the eggs with a fork until the yolks break. Whisk in the yogurt, honey, sugar, applesauce, and vanilla, mixing until well combined before folding in the chopped cherries.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
- Divide the batter evenly among the 12 muffin cups, filling until they're about 3/4 of the way full. Sprinkle the tops with dark chocolate chunks/shreds, if desired.
- Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
** You can sub this with regular brown sugar.
Looking for more chocolate muffin recipes? Try one of these!
What’s your favourite summer fruit? Blueberries and watermelon ❤️
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