Ingredients
- 1 cup (126g) whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup Truvia sweetener
- 10 tablespoons vanilla Greek yogurt
- 1/2 cup natural honey
- 1 egg
- 1 teaspoon vanilla extract
- 6 tablespoons unsweetened almond milk
- 1/2 cup mini chocolate chips plus more for sprinkling
For the filling:
- 6 tablespoons reduced-fat cream cheese softened at room temperature
- 2 tablespoons Truvia sweetener
Instructions
- Preheat your oven to 350°F and spray a muffin tray 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 the Greek yogurt, and the honey, egg, vanilla extract, and almond milk.
- Add the dry ingredients and chocolate chips to the wet ingredients, and stir gently until just combined, being careful not to over-mix.
- In a small bowl, stir together the softened cream cheese and Truvia until well mixed.
- Fill each muffin cup only half of the way full, and make a small depression in the center of the batter. Drop 1/2 tablespoon of the cream cheese mixture into the center of each muffin. Cover with a spoonful of the remaining batter and gently spread to cover the cream cheese. Your muffin tray cups should only be about 3/4 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 to 18 minutes. Be careful not to over-bake these as they go from perfect to dry quickly.
- Let muffins cool in the muffin tray for 10 minutes and then transfer to a rack to finish cooling.