Fresh Strawberry Yoghurt Chocolate Muffins (Low-fat)

Every week there comes a time where my hands get itchy. That urge to bake becomes really really strong, it’s like I am in addict, and baking/cooking has became my drug. Along came the rules and regulations… The husband and I are trying to get in shape. So baking becomes a nemesis, but I need my fix, and fixing I did.

I made a much healthier alternative to the regular chocolate muffins. Organic wholemeal flour was used, and olive oil was used instead of butter. I used this brand of wholemeal flour because the texture is really fine, unlike the others I saw in the supermarket.

However, I did use sugar instead of natural sweeteners. You can substitute sugar for splenda, or honey (1/2 cup). From start to finish, the whole recipe only took me 30 mins, and no mixer is needed! That’s like icing on top of my drug. That doesn’t quite make sense, but you get the idea. 🙂

Ingredients (Makes 8-9 regular muffins)

• 1-1/2 cup organic wholemeal flour
• 1 cup chopped fresh organic strawberries
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 2 tbsp dutch processed cocoa powder, sifted
• 1/2 cup low fat plain yoghurt 
• 2 tbsp low fat milk
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 2 tsp baking powder
• 1 egg, lightly beaten

Bon appetit!!

I am submitting this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.