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| GF Chocolate Chip Greek Yogurt Muffins |
"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
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 cup miniature semisweet chocolate chips
- 3/4 cup buttermilk
- 1 (6 ounce) container plain fat-free Greek yogurt
- 3/4 cup vegetable oil
- 2 eggs
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon sliced almonds, or to taste (optional)
Instructions :
| Prep : 10M | Cook : 14M | Ready in : 35M |
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- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Combine flour, sugar, cocoa powder, baking soda, baking powder, xanthan gum, and salt together in a bowl. Fold in chocolate chips.
- 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.
- 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.
Notes :
- You can also use dark chocolate chips.
- Substitute almond milk or soy milk for the buttermilk, if desired.
- Make sure to use gluten-free vanilla extract.
- Makes about 14 or so depending how full you fill the cups; you may need to use more than 1 muffin tin.
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