Recipes

GF Chocolate Chip Greek Yogurt Muffins

Name: GF Chocolate Chip Greek Yogurt Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®); 1 cup coconut sugar; 0.66666668653488 cup cocoa powder; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon xanthan gum; 0.5 teaspoon sea salt; 1 cup miniature semisweet chocolate chips; 0.75 cup buttermilk; 1 (6 ounce) container plain fat-free Greek yogurt; 0.75 cup vegetable oil; 2 eggs; 2 teaspoons apple cider vinegar; 2 teaspoons vanilla extract; 1 tablespoon sliced almonds, or to taste

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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.

Recipe by gem bee

Published on February 17, 2018

1

Prep Time:

10 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

35 mins

Servings:

14

Yield:

14 muffins

Jump to Nutrition Facts

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 (Optional)

Directions

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.

Cook's 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.

Nutrition Facts (per serving)

328	Calories
18g	Fat
43g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 14
Calories 328
% Daily Value *
Total Fat 18g	23%
Saturated Fat 4g	22%
Cholesterol 27mg	9%
Sodium 358mg	16%
Total Carbohydrate 43g	16%
Dietary Fiber 5g	16%
Total Sugars 9g
Protein 6g
Vitamin C 0mg	1%
Calcium 80mg	6%
Iron 2mg	11%
Potassium 142mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.