DOUBLE CHOCOLATE CHIP AND GREEK YOGURT MUFFINS

25 Jan

  
Good morning! The weekend is over and we all know how Monday’s can be a bit of a drag, but with these yummy muffins, Monday’s can be quite enjoyable. These muffins are healthier than your store bought muffins because they are high in protein, low in sugar, and contains non-fat plain Greek yogurt. Plus, they are fluffy, moist and delicious, so you can’t go wrong. Enjoy these with a cup of tea or coffee.

Recipe: yields 12 muffins

Dry Ingredients

1 ½ cups light spelt flour

2 tsp baking powder

½ tsp sea salt

½ cup raw cocoa powder (unsweetened)
Wet Ingredients

½ cup pure cane sugar

1 cup non-fat plain Greek yogurt (I used Liberte)

1 tsp pure Madagascar vanilla extract (I like to be fancy)

1 large cage free egg

¾ cup unsweetened almond milk
½ cup + 2 tbsp Enjoy Life semi sweet chocolate chips
Preheat oven to 350°F and line a muffin pan with parchment paper muffin liners (I recommend using these so that the muffins won’t stick to the liners, and these peel off easily).

In a large bowl, whisk together the dry ingredients, and then whisk together the wet ingredients in a separate bowl. Add dry ingredients to wet ingredients and whisk until you get a fluffy batter. Add chocolate chips.  

Using an ice cream scoop, scoop batter into the muffin liners (one scoop per muffin liner), then sprinkle additional chocolate chips at the top of each muffin. Bake muffins in the oven for 20 minutes or until it passes the toothpick test
When ready, let the muffins cool in the muffin pan for 10 minutes, then serve and enjoy.  

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