GF Chocolate Chip Greek Yogurt Muffins

Name: GF Chocolate Chip Greek Yogurt Muffins recipe
Prep time: 10 min
Cook time: 20 min
Yield: 14 muffins
Cuisine: Global
Ingredients: 2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®); 1 cup coconut sugar; ⅔ cup cocoa powder; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon xanthan gum; ½ teaspoon sea salt; 1 cup miniature semisweet chocolate chips; ¾ cup buttermilk; 1 (6 ounce) container plain fat-free Greek yogurt; ¾ cup vegetable oil; 2 eggs; 2 teaspoons apple cider vinegar; 2 teaspoons vanilla extract; 1 tablespoon sliced almonds, or to taste

by Rocio Alvarez 1 year ago

0 (0)

20 minutes

327.6 kcal

43.3 g carbs

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Description

Easy and fast. Rich but not too rich, using Greek yogurt. Sweet, but not too sweet. Using coconut sugar is a lower-glycemic alternative to sugar. Or so I've read. Deep-dark and satisfying for the choc-o-holics in all of us. A recipe I have worked over and over to perfect. This being the best thus far. Best when cooled down and chips have firmed again. Depends on your likes.

Ingredients

2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
1 cup coconut sugar
⅔ cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon sea salt
1 cup miniature semisweet chocolate chips
¾ cup buttermilk
1 (6 ounce) container plain fat-free Greek yogurt
¾ cup vegetable oil
2 eggs
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 tablespoon sliced almonds, or to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. Combine flour, sugar, cocoa powder, baking soda, baking powder, xanthan gum, and salt together in a bowl. Fold in chocolate chips.
3. Combine buttermilk, yogurt, oil, eggs, vinegar, and vanilla extract in a separate bowl. Add the flour mixture and mix well. Batter should be thick; scoop into the prepared muffin cups using a tablespoon until about 3/4-full. Sprinkle sliced almonds on top.
4. Bake in the preheated oven until tops spring back when lightly pressed and centers are still moist and gooey, 17 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

serving: 14 muffins

calories: 327.6 kcal

carbohydrates: 43.3 g

protein: 5.7 g

saturated fat: 4.4 g

cholesterol: 27.1 mg

sodium: 358 mg

fiber: 4.5 g

sugar: 8.7 g