My lack of self control when it comes to using apps like Pinterest and Instagram is a problem, and I know it. I can spend far too much time scrolling and clicking, and get virtually nothing done! In light of this, I have decided to try to use my technology more deliberately.
The reason that I am on this topic is because it was on one of these “scrolling and clicking” escapades that I found the recipe that these are based off of. So, you could say that maybe the mesmerizing effect isn’t all bad. I mean, it led to some pretty amazing muffins!
These muffins are gluten free, oil free, low calorie, and best of all, CHOCOLATEY HEAVEN! You could say these ar more like brownies than muffins but they are freaking amazing, so who cares, amiright?
Double Chocolate Muffin Recipe:
- 40g (1/2 cup) old fashioned oats
- 56g (1/2 cup) coconut flour
- 60g (3/4 cup) cocoa powder (I love Hershey’s Special Dark. It gives baked goods a deep color and rich taste.)
- 32g (1 scoop) protein powder (I used PEScience chocolate peanut butter select protein. This brand bakes extremely well!)
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 2 tsp white vinegar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 113g (1/2 cup) plain fat free Greek yogurt
- 120g (1/2 cup) egg whites
- 1/3-1/2 cup powdered stevia (or sweetener of choice)
- 150g (1/2 cup+ 2TB unsweetened applesauce)
- 1 cup hot water
- 1/2 cup dark chocolate chips (I used chunks and chopped them)
- Preheat oven to 350F and line muffin tin with liners. I needed to use two muffin tins, as this recipe make about 16 standard sized muffins. Spray them with non-stick spray.
- Put all ingredients (except chocolate chips) in blender, and blend until there are no clumps. Fold in HALF of your chocolate chips.
- Spoon batter evenly into muffin molds. Fill each one about 4/5 of the way up.
- Bake for 12-15 minutes. Sprinkle rest of chocolate chips on tops of muffins
- Bake for another 5 minutes, or until a knife comes it clean. Enjoy!
Macros per muffin: 110 calories; 4.5F 12C (3 Fiber 6 Sugar) 5P
Recipe adapted from A Sue Chef’s Skinny Double Chocolate Muffins Recipe