You would never know these fudgy muffins have a healthy spin! I use nonfat yogurt to add protein, probiotics and reduce the amount of fat. I also use canola oil instead of butter. This type of fat reduces the amount of saturated fat in the recipe. I also know, from my Food Science background, that baking with unsaturated fats produces a denser/moist product because of the way the carbon chain is aligned…in layman’s terms, it will help create a moist yummy muffin!
Baking sometimes can be very tedious…but not this recipe. All you have to do it mix the dry and wet in separate bowl, combine them and then bake. You do not need to add the wet into the dry at a slow rate, you can just add it all at once and mix! I’m all for a simple recipe that tastes good too! I also give an option in the recipe how to make these muffins gluten free...winning :). These muffins are a great treat if you have company or you just want to treat your family….they will LOVE them!
Makes 12 Muffins
1/4 cup Canola Oil
2 Eggs + 1 Egg Yolk
1/3 cup Unsweetened Vanilla Almond Milk (or plain almond milk)
1/4 cup Nonfat Greek Yogurt
1/4 cup Honey
1 1/4 cup All Purpose Flour (or Bob’s Red Mill 1 to 1 Gluten-Free Flour for a gf option)
1/4 cup Unsweetened Cocoa Powder
1/4 tsp Salt
1/4 cup Light Brown Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
Other Ingredients Needed:
1/2 cup Semi Sweet Chocolate Chips
12 Cupcake Liners
1. Preheat the oven to 350 degrees.
2. Using a large bowl, whisk together the dry ingredients until it is a uniform mixture.
3. Using another bowl, mix the wet ingredients until uniform.
4. Evenly incorporate the wet into the dry ingredients and then fold in the chocolate chips
5. Put the cupcake liners in a muffin tin and spray the insides with the spray oil. Fill each muffin cup almost to the top of the cup with the chocolate mixture.
6. Bake the muffins for 20 min and let cool. Enjoy!