Healthier Chocolate Cheesecake Muffins

These Healthier Chocolate Cheesecake Muffins are unlike any other muffin recipe I’ve made. They’re decadent from the chocolate and light from the healthier cheesecake topping. I even threw chocolate chips in there for good measure!

How to make Healthier Chocolate Cheesecake Muffins

The healthier cheesecake topping is made from 1/2 low-fat cream cheese and 1/2 Greek yogurt! I love Greek yogurt so much because it’s versatile as hell! You can eat it plain, mix it with any type of mix-ins to change the flavor, use it in sweet desserts, savory meals, dips, the possibilities are endless. In this case, I used Greek yogurt to lighten up some cheesecake!

What makes these muffins different?

I’ve made a good amount of muffins this year – Carrot Cake, Double Chocolate, PB&J, Blueberry Banana Bread… the list goes on. These are different. The base isn’t banana but instead, apple sauce! I love using unsweetened apple sauce for baking because it makes for a great ingredient substitute when you’re trying to lighten up a recipe. You can use apple sauce in place of oil in baked goods because it keeps the baked good moist without the added calories. PLUS apple sauce contains natural sugars which reduces the need for added sugar in the recipe.

What you will need to make Healthier Chocolate Cheesecake Muffins:

For the muffin base:

Flour

Cocoa Powder

Eggs

Apple Sauce

Vanilla extract

Maple syrup

Baking powder

Baking soda

Butter

Salt

For the cheesecake topping:

Low-fat cream cheese

Greek yogurt

Coconut sugar

Vanilla

Lemon juice

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