Double Chocolate Chip Muffins

4.58 from 7 votes

Course: Dessert, Snack

Cuisine: American

Keyword: 30 minutes or less, Dessert, free, gluten free, snack, under 500 calories

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 11 muffins

Calories: 106kcal

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 (50 g) oat flour
• ⅓ cup (37 g) coconut flour
• ¼ cup (20 g) cocoa powder
• 2 eggs
• 6 Tbsp (92 g) liquid egg whites
• ½ cup (113 g) plain non fat Greek yogurt
• 1 medium (125 g) banana
• 2 Tbsp (42 g) honey
• 1 tsp (4 g) baking soda
• 2 tsp (8 g) stevia
• 3 tbsp (45 g) 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

Calories: 106kcal | Carbohydrates: 15.7g | Protein: 4.8g | Fat: 2.7g

NUTRITIONAL INFO FOR THE Double Chocolate Chip Muffins

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.