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Olive Oil Chocolate Muffins dusted with powdered sugar

Olive Oil Muffins - Chocolate Quick and Easy

Made with Extra Virgin Olive Oil as an alternative to butter or other oils, these chocolate muffins are so quick and easy to make. They turn out moist and delicious every time and as they are not too sweet, they make a perfect school lunch box dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 9 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 175 g Self Raising Flour
  • 25 g Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
Wet Ingredients
  • 2 Eggs Large
  • 1 tsp Vanilla Extract
  • 150 g Sugar
  • 150 g Greek Yoghurt I use 10% fat
  • 75 g Extra Virgin Olive Oil Avocado Oil or Coconut Oil as alternatives

Equipment

  • Mixing Bowl
  • Jug
  • Muffin Cases
  • Muffin Tray
  • Whisk

Method
 

  1. Preheat your oven to 200 degrees C (180 degrees C fan) or 390 degrees F
  2. Add all of the dry ingredients to a mixing bowl and whisk to combine
  3. Add all of the wet ingredients to a jug or a second mixing bowl and whisk to combine
  4. Pour the wet ingredient mixture into the bowl with the dry ingredients and fold them together until just combined
  5. Fill the muffin cases to 3/4 full with the batter
  6. Bake the muffins for 8 minutes
  7. After 8 minutes reduce the oven temperature to 170 degrees C / 150 degrees C Fan / 340 degrees F
  8. The muffins are ready when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Notes

Nutrition Information:  Per Muffin (1 of 9) Calories ~238 kcal | Protein ~4.1g | Fat ~12g | Carbohydrates ~28g | Sugars ~14.4g | Fibre ~0.9g | Sodium ~100mg
I did my own research to find this nutrition information.  You can do the same by plugging the ingredients from the recipe into your preferred nutrition information resource.