Healthier double chocolate chip muffins
Appliance/Function:
Equipment
- 12 medium-cup muffin tray
- 12 medium-sized paper muffin cups
- 1 Large bowl
- 1 Medium bowl
Ingredients
Dry mix
- 2 cups flour or gluten-free flour
- ⅓ cup cocoa powder or cacao powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tsp cinnamon
- 70 g dark chocolate chips or sugar-free dark chocolate chips
Wet mix
- 1 egg
- ½ cup Greek yoghurt
- ½ cup maple syrup or Queens sugar free maple flavoured syrup
- ⅓ cup milk
- ¼ cup olive oil
- 1 tsp vanilla extract
Cook
- 30 g dark chocolate chips or sugar-free dark chocolate chips
Instructions
Before you start
- Preheat oven to 180 °C fan bake. Line a 12-muffin tin with paper muffin cups.
Dry mixture
- In a large mixing bowl, combine 2 cups flour, ⅓ cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1 tsp sea salt, and 1 tsp cinnamon.
Wet mixture
- In a seperate medium bowl, whisk together 1 egg, ½ cup Greek yoghurt, ½ cup maple syrup, ⅓ cup milk, ¼ cup olive oil and 1 tsp vanilla extract.
Mix batter
- Make a well in the centre of the dry mixture and pour in the wet mixture. Gently stir until combined, being careful not to over-mix. Then add 70 g dark chocolate chips and stir until just combined.
Cook muffins
- Divide the muffin batter between the lined muffin tin cups. Top with 30 g dark chocolate chips. Cook in the oven for 18-22 minutes, or until cooked and a toothpick comes out clean.
To serve
- Place the tray on a wire rack to cool for 5 minutes before removing the muffins from the tray. Let muffins cool completely before storing them.
Notes
To make this recipe sugar free use Queens sugar-free maple flavoured syrup and sugar free chocolate.
Nutrition
Calories: 230kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 348mg | Potassium: 164mg | Fiber: 2g | Sugar: 12g | Calcium: 92mg | Iron: 2mg