Healthy Chocolate Chip Muffins with Cream Cheese Filling

These Healthy Chocolate Chip Muffins are whole wheat, filled with cream cheese, and are moist, chocolaty and only 150 calories! 

Why You Will LOVE This Recipe

• They have creamy-cheesy-filled goodness. Chocolate muffins that are DOUBLED UP on the chocolate goodness.
• They are only 150 calories. HOLD DA PHONE.
• Chocolate muffins, like the other chocolate paleo muffins, are SO healthy that they make the muffin man hide in his processed-1-billion-calorie-muffin shame. Whatever that means.
• These healthy chocolate chip muffins make you feel like you should wear stretchy pants while you eat them. Except, FOOLED YOU, you can eat 4.6 of them in yo’ SKINNY JEANS. Ninja chocolate muffins.

Variations

Not happy with just cream cheese and chocolate, are you? Want to try something different, do you? Well, here are a few options for you:

Cinnamon: Add a bit of heat to the muffins with a dash of cinnamon. Spicy chocolate would be a great one to try for Valentine’s Day

Berries: Blueberries or raspberries — fresh or frozen — would add a fruity twist to the muffins. And berries go really well with cream cheese and chocolate, so both would welcome the berries with open arms. So to speak.

Nuts: Chopped almonds or pecans can be added to the batter or sprinkled on top for a crunchy texture

Swirl: Why stop at cream cheese? Why not add in some Nutella or peanut butter?

Lemon: Add some lemon zest to the cream cheese for a tangy treat.

INGREDIENTS

• 1 cup white whole wheat flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup Truvia
• ½ cup + 2 tbsp vanilla Greek yogurt
• ½ cup honey
• 1 egg
• 1 tsp vanilla extract
• ¼ cup + 2 tbsp unsweetened vanilla almond milk
• ½ cup mini chocolate chips, plus more for sprinkling

For The Filling:

• ¼ cup + 2 tbsp reduced-fat cream cheese, softened
• 2 tbsp Truvia

INSTRUCTIONS

• Preheat your oven to 350 degrees and spray a muffin tin with cooking spray.
• In a medium bowl, stir together the flour cocoa powder, baking powder, baking soda, salt and Truvia until well mixed.
• In a separate, large bowl whisk together ½ cup + 2 tablespoons of the Greek yogurt, honey, egg, vanilla extract, and almond milk.
• Add the dry ingredients and chocolate chips to the wet ingredients, and stir until just moistened, being careful not to over-mix.
• In a small bowl, stir together the softened cream cheese and Truvia until well mixed.
• Fill the muffin tins only ½ of the way full, making small depressions in the center of the batter. Drop ½ tablespoon of the cream cheese mixture into the center of each muffin, and lightly press down to flatten it. Cover with a spoon of remaining batter and gently spread to cover the cream cheese.
• Bake until a toothpick inserted in the center comes out clean, about 17-18 minutes. Be careful not to over-bake these as they go from perfect to dry quickly.
• Let cool in the muffin tin for 10 minutes and then transfer to a rack to finish cooling.

FAQs

How To Store Chocolate Chip Muffins With Cream Cheese

Allow the muffins to cool completely then put them in an airtight container or resealable plastic bag. You can keep them at room temperature for two days or in the fridge for up to 5 days. To reheat, just microwave for 15-20 seconds or put in the oven at 350°F for 5-7 minutes.

Want more muffins?

Paleo Lemon Blueberry Poppyseed Muffins

Whole Wheat Chocolate Banana Muffins

Gluten Free Coconut Almond Muffins

Recipe

Healthy Chocolate Chip Muffins With Cream Cheese Filling

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Ingredients

• Ingredients:
• 1 Cup White Whole Wheat Flour 126g
• ½ Cup Unsweetened Cocoa Powder
• 1 tsp Baking powder
• 1 tsp Baking Soda
• ¼ tsp Salt
• ¼ Cup Truvia
• ½ Cup + 2 Tbsp Vanilla Greek yogurt
• ½ Cup Honey
• 1 Egg
• 1 tsp Vanilla extract
• ¼ Cup + 2 tbsp Unsweetened Vanilla almond milk
• ½ Cup Mini chocolate chips plus more for sprinkling
• For the filling:
• ¼ Cup + 2 Tbsp reduced-fat Cream Cheese softened
• 2 Tbsp Truvia

Instructions

• Preheat your oven to 350 degrees and spray a muffin tin with cooking spray.
• In a medium bowl, stir together the flour cocoa powder, baking powder, baking soda, salt and Truvia until well mixed.
• In a separate, large bowl whisk together ½ Cup + 2 Tbsp of the Greek yogurt, honey, egg, vanilla extract and almond milk.
• Add the dry ingredients and chocolate chips to the wet ingredients, and still until just moistened, being careful not to over-mix.
• In a small bowl, stir together the softened cream cheese and Truvia until well mixed.
• Fill the muffin tins only ½ of the way full, making small depressions in the center of the batter. Drop ½ Tbsp of the cream cheese mixture into the center of each muffin, and lightly press down to flatten it. Cover with a spoon of remaining batter and gently spread to cover the cream cheese. Your muffin tin should only be able ¾ of the way full, or else your muffins will be too big and flatten *
• Bake until a toothpick inserted in the center comes out clean, about 17-18 minutes. Be careful not to over-bake these as they go from perfect to dry quickly.
• Let cool in the muffin tin for 10 mins and then transfer to a rack to finish cooling.

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: Taylor Kiser

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