On Sundays, we like to make a treat as a family, so this week we made these healthier chocolate muffins. I say healthier because they still have maple syrup in them, so they're not sugar-free, but they are gluten-free and free of refined sugar. They're moist, and have a rich chocolate flavor, and aren't too sweet. My kiddos love them.
Ingredients
¾ cup unsweetened cocoa powder
¾ cup almond flour (you can use other gluten-free flours, or white whole-wheat flour)
2 tsp baking powder
¼ tsp salt
2 tbsp melted butter or coconut oil
2 eggs
¼ cup plain Greek yogurt
½ cup pure maple syrup (add more if you want them sweeter)
¼ cup milk (or non-dairy alternative)
Instructions
Preheat oven to 350 degrees. Mix dry ingredients together in a medium bowl. Combine wet ingredients in a large bowl. Slowly incorporate the dry into the wet ingredients, stirring as you go along, until smooth. Place cupcake liners into your muffin pan. Pour batter into each cup to about ⅔ full. Bake for 20 minutes. Test with a toothpick in the center of one muffin to check if baking is complete (toothpick should come out clean). Enjoy for breakfast or a snack!
