Healthier Double Chocolate Chip Muffins
A healthier, gluten-free muffin packed full of chocolate chips. They contain no oil, butter or wheat flour.
and 3/4 cup oats
dutch process cocoa
plain greek yogurt
cream of tartar
or 2 tsp. vinegar
and 1/2 tsp baking powder
and 1/2 tsp baking soda
semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender(or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
Cool muffins before removing from pan.
I recommend you use foil liners. These muffins stick to paper liners.