The Ultimate Healthy Chocolate Mini Muffins
Need a gluten free breakfast? The Ultimate Healthy Chocolate Mini Muffins could be a tremendous recipe to try. This recipe makes 2 servings with 597 calories, 27g of protein, and 20g of fat each. For $2.76 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. If you have baking powder, chocolate chips, egg whites, and a few other ingredients on hand, you can make it. This recipe is liked by 476 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Amys Healthy Baking. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is spectacular. Users who liked this recipe also liked The Ultimate Healthy Muffins, The Ultimate Healthy Lemon Poppy Seed Muffins, and Healthy Carrot Zucchini Mini Muffins.
Servings: 2
Ingredients:
2 tsp baking powder
¼ cup (56g) miniature chocolate chips
2 large egg whites, room temperature
1 cup (120g) whole wheat flour or gluten-free* flour (measured like this)
2 tbsp (30mL) pure maple syrup
½ cup (120g) plain nonfat Greek yogurt
¾ cup (180mL) nonfat milk
¼ tsp salt
1 tsp vanilla crème stevia
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
1 cup (80g) unsweetened cocoa powder (measured like this)
2 tsp vanilla extract
Equipment:
muffin liners
whisk
bowl
oven
wire rack
Cooking instruction summary:
Preheat the oven to 350F, and lightly coat 32 mini muffin cups with nonstick cooking spray.In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350F for 15-18 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Step by step:
1. Preheat the oven to 350F, and lightly coat 32 mini muffin cups with nonstick cooking spray.In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain.
2. Mix in the maple syrup and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops.
3. Bake at 350F for 15-18 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Nutrition Information:
covered percent of daily need
