Gf Chocolate Chip Greek Yogurt Muffins Recipes
GLUTEN-FREE BANANA CHOCOLATE CHIP MUFFINS
Enjoy these delicious muffins made using bananas and chocolate - a tasty addition to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray (without flour).
- In small bowl, mix flours, xanthan gum, baking powder, baking soda and salt with whisk; set aside. In medium bowl, beat eggs, oil, milk, bananas, brown sugar and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each about three-fourths full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 14 g, TransFat 0 g
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.
Provided by gem bee
Categories Chocolate Muffins
Time 35m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Combine flour, sugar, cocoa powder, baking soda, baking powder, xanthan gum, and salt together in a bowl. Fold in chocolate chips.
- 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.
- 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.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 43.3 g, Cholesterol 27.1 mg, Fat 17.7 g, Fiber 4.5 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 358 mg, Sugar 8.7 g
TASTY CHOCOLATE CHIP YOGURT MUFFINS
These are made using yogurt, I sometimes use vanilla yogurt. They freeze well. For smaller muffins use a tin for 18 muffins.
Provided by PetsRus
Categories Quick Breads
Time 40m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F and line a 12 piece muffin pan with paper cups.
- In a large bowl mix the dry ingredients.
- I a medium bowl mix the wet ingredients.
- Fold the wet ingredients gradually into the dry ingredients with a spatula.
- Do not over-mix!
- Spoon the batter into the muffin cups.
- Bake for 20 to 25 minutes or until tops spring back when touched.
- Do not over-bake!
- Remove from the oven, let them stand for a few minutes, then remove from the tin to let them cool.
Nutrition Facts : Calories 405.4, Fat 17.5, SaturatedFat 10.5, Cholesterol 64.2, Sodium 365.1, Carbohydrate 59.1, Fiber 1.7, Sugar 33.7, Protein 5.7
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