These chocolate muffins are made with non-fat yogurt and milk to reduce saturated fat and cholesterol. Whole grain pastry flour also adds fiber. You can make a batch over the weekend for a quick breakfast all week long.

Yield: 10 muffins

Preparation time: 15 minutes

Baking time: 15 minutes

Ingredients

• 1 ½ cups whole wheat pastry flour
• ¼ cup unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp fine ground sea salt
• ¾ cup non-fat milk (any variety)
• ¼ cup non-fat plain Greek yogurt
• 1 large egg
• ½ cup raw sugar
• 1 tsp pure vanilla extract
• ¼ cup semi-sweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F. Spray ten slots in a standard 12-muffin tin with non-stick cooking spray.
2. In a medium bowl, stir together the flour, cocoa powder, baking powder and salt.
3. In a large bowl, whisk together the milk and yogurt. Whisk in the egg and then the sugar. Add the vanilla.
4. Gradually add the dry ingredients to the wet ingredients, stirring until all ingredients are combined. Fold in the chocolate chips.
5. Fill the ten muffin slots about ¾ full of batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes. Remove from the pan and transfer to a cooling rack. Enjoy warm or at room temperature.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.