GF Chocolate Chip Greek Yogurt Muffins

Easy and fast. Rich but not too rich, using Greek yogurt. Sweet, but not too sweet. Using coconut sugar is a lower-glycemic alternative to sugar. Or so I've read. Deep-dark and satisfying for the choc-o-holics in all of us. A recipe I have worked over and over to perfect. This being the best thus far. Best when cooled down and chips have firmed again. Depends on your likes.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 328 Calories

Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• ⅔ cup cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ¾ cup vegetable oil
• ¾ cup buttermilk
• 1 cup miniature semisweet chocolate chips
• 1 teaspoon xanthan gum
• ½ teaspoon sea salt
• 2 teaspoons apple cider vinegar
• 1 cup coconut sugar
• 2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
• 1 (6 ounce) container plain fat-free Greek yogurt
• 1 tablespoon sliced almonds, or to taste (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Step 2

Combine flour, sugar, cocoa powder, baking soda, baking powder, xanthan gum, and salt together in a bowl. Fold in chocolate chips.

Step 3

Combine buttermilk, yogurt, oil, eggs, vinegar, and vanilla extract in a separate bowl. Add the flour mixture and mix well. Batter should be thick; scoop into the prepared muffin cups using a tablespoon until about 3/4-full. Sprinkle sliced almonds on top.

Step 4

Bake in the preheated oven until tops spring back when lightly pressed and centers are still moist and gooey, 17 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.