I’m sure this comes as no shock to anyone who knows me or has read the other recipes on my blog, but let me state the obvious: I really like chocolate. A lot. And while I am totally willing to eat it for every meal, sometimes a chocolate cupcake for breakfast just isn’t that practical. That’s where these chocolate muffins come in. With no butter or oil, hardly any sugar, and just a touch of gluten free flour, they’re 100% healthy enough to eat for breakfast, but still chocolatey enough to serve for dessert.
Note: How much GF flour (or regular all-purpose flour, if you’re not gluten-free) you use is sort of up to you. Let me explain: you need about 1 1/4 cup total of GF flour and unsweetened cocoa powder combined. I’ve made these with a 1/2 cup of GF flour and 3/4 cup of unsweetened cocoa powder, and with 3/4 cup of GF flour and 1/2 cup of unsweetened cocoa powder. Decide how chocolatey you want your muffins and choose one of those combinations.
I like to make a dozen of these muffins and pop about 10 of them into the freezer. That way, I can take one out for breakfast or dessert, heat it up for about 30 seconds and enjoy. The chocolate chips give the heated up muffins an almost lava-cake like quality. They get so melty and give the muffins just a bit of delicious texture. For that reason, I recommend you don’t skip the chocolate chips. Feel free to try, though, or use fewer chips if you want the muffins to be even skinnier.
The hot chocolate I had with my muffins is totally optional.
Gluten Free Skinny Chocolate Muffins
Prep: 5 minutes Cook: 20 minutes Makes: 12 muffins
¾ cup Greek yogurt (I used Greek style coconut yogurt by SoDelicious)
¾ cup unsweetened applesauce
½ cup light brown sugar
2 eggs, room temp
1 tsp vanilla
½ cup all-purpose gluten free flour (see note above)
¾ cup unsweetened cocoa powder (see note above)
¼ tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup semisweet chocolate chips (optional)
1. Preheat oven to 350. Grease a regular size muffin pan.
2. In a stand mixer or by hand with a whisk, beat together yogurt, applesauce, and sugar. Add in eggs and vanilla and beat together until well combined.
3. In a separate bowl, combine all dry ingredients.
4. Add dry ingredients to wet and beat until just combined.
5. Stir in chocolate chips if using.
6. Fill muffin tins 3/4 full. Batter will be thick and almost mousse-like.
7. Bake 18-22 minutes or until muffin tops are set and a toothpick inserted comes out without crumbs attached.
8. Cool in pan on rack for 10 minutes. Run knife around muffins to help remove them, then place on rack to finish cooling.