About This Recipe
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.
Ingredients
- ½ cup oat flour
- ⅓ cup coconut flour
- ¼ cup cocoa powder
- 2 eggs
- 6 Tbsp liquid egg whites
- ½ cup plain non fat Greek yogurt
- 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.
Source: This recipe is from
Meal Prep Manual.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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