These muffins are moist and soft and so chocolaty. Quick and easy to make these muffins are great for any occasion, there so versatile as well.
If you haven’t guess already I am the biggest chocolate fan their is! I will eat it with pretty much anything and on pretty much anything. My motto, ‘the chocolatier the better’, so these muffins are perfect, they are quite rich and dark but the maple syrup helps sweeten them up and adds a deep taste that is so perfect!
The chocolate chips in these muffins also add to the deep taste that is created. Along with them tasting totally fantastic, they are so diverse and you can shape them to whatever you need. You can totally make these into mini muffins for a more child friendly audience or if your feeling daring put them into larger cases to create mega muffins!
Clean eating double chocolate muffins:
Yields: 16 muffins
- 120g whole wheat flour
- 80g unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 14g coconut oil or unsalted butter, melted
- 2 large egg whites
- 2 tsp vanilla extract
- 120g plain greek yogurt
- 6 tbsp maple syrup
- 100ml milk
- 56g chocolate chips (dark or milk)
- Preheat the oven to 180C (350F) and line a muffin tin with cases. Lightly coat the muffin cases with cooking spray.
- In a medium bowl mix together the flour, cocoa powder, baking powder and salt. In a separate bowl whisk together the butter, eggs and vanilla extract. Stir in the yogurt and maple syrup.
- Add the flour mix to the liquid, also add the milk, for best results alternate adding flour mix then milk.
- Divide the batter and bake for 15-18 minutes and the tops are firm. Cool for 5 minutes in the cases then transfer to a wire rack.
Notes: Gluten free flour can be used
Any type of milk can be used, to make it really healthy opt for skimmed or no fat.
If you only have salted butter skip adding salt.