Healthier Chocolate Chip Muffins
These delicious and Healthier Chocolate Chip Muffins are made with no sugar and yogurt and has added protein. Packed with 8g protein per muffin, you will never be able to tell these muffins are a healthier alternative, and the best part? They are banana free!
Ingredients
- 50 g light butter melted and cooled slightly
- 70 g yogurt
- 1 egg
- 3/4 cup milk 180ml milk + 1/2 tsp vinegar or lemon juice to make buttermilk (you can use a light higher protein milk or a plant-based option)
- 1 tsp vanilla
- 100 g granulated sweetener A zero calorie sweetener was used in this recipe, or you can use normal sugar/brown sugar/monkfruit
- 140 g flour can sub for oat flour
- 60 g vanilla protein powder
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g sugar free chocolate chips milk chocolate chips, chocolate chunks, normal chocolate etc
Instructions
- n a mixing bowl, combine the melted light butter and granulated sweetener. Mix until the ingredients are well combined and the mixture has a creamy texture.
- Add the egg, yogurt, buttermilk (prepared by combining milk with vinegar or lemon juice), and vanilla extract to the butter mixture. Mix thoroughly until the wet ingredients are fully integrated.
- Sift in the flour, protein powder, baking powder, baking soda, and a dash of salt. Gradually fold the dry mixture into the wet mixture, ensuring even incorporation.
- Dust the chocolate chips in some flour and gently fold into the mix, reserving a small portion for topping the muffins.
- Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.
- Preheat and Line: Preheat your oven to 220°C (428°F). While the oven heats up, prepare 10 muffin liners in a muffin tin.
- Distribute the muffin batter evenly among the prepared liners and sprinkle the reserved strawberries and white chocolate on top of each muffin.
- Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 18-20 minutes or until a toothpick inserted into the center emerges clean.
- Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.
Notes
*This recipe uses a zero calorie granulated sweetener that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
Protein used: Vanilla Buttercream from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)