Double Chocolate Chip Muffins
User Reviews
4.6
16 reviews
Excellent
Double Chocolate Chip Muffins
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A gluten free, chocolate muffin topped with chocolate chips. These muffins can be made regular sized or as mini muffins if you prefer. They are made from a combination of oat and coconut flour and use Greek yogurt instead of oil.
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Ingredients
- ½ cup oat flour
- ⅓ cup coconut flour
- ¼ cup cocoa powder
- 2 egg
- 6 Tbsp egg white, liquid form
- ½ cup Greek yogurt plain, non-fat
- 1 medium banana
- 2 Tbsp honey
- 1 tsp baking soda
- 2 tsp stevia
- 3 tbsp mini chocolate chips
Instructions
- Preheat oven to 350°F.
- Mix all of the dry ingredients together to prevent clumping.
- In a food processor (by hand is fine) mix the dry ingredients (except chocolate chips) with the wet ingredients until incorporated.
- Stir in 2 tbsp of the chocolate chips.
- Spray a muffin tin with oil and fill the wells about ¾ of the way. Don’t use liners, they will stick. Top with remaining chocolate chips. I got 11 regular sized muffins or 24 mini muffins.
- Bake for 20 minutes for regular sized or 15 minutes for mini.
Nutrition Information
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Calories
106kcal
(5%)
Carbohydrates
15.7g
(5%)
Protein
4.8g
(10%)
Fat
2.7g
(4%)
Nutrition Facts
Serving: 11muffins
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 15.7g | 5% |
| Protein | 4.8g | 10% |
| Fat | 2.7g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
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