Dark Chocolate Espresso Greek Yogurt Muffins

Prep Time 10 mins

Cook Time 22 mins

Rest Time 10 mins

Total Time 42 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Cooking Temp: 325 F

Servings: 12

Calories: 206

Best Season: Suitable throughout the year

Ingredients

1 cup all purpose flour
1/3 cup cocoa powder (unsweetened)
3/4 tsp baking soda
3/4 tsp espresso powder
30 g chocolate protein powder (Organic - use the discount code KATIE10 at Truvani for $$ off!!)
1/2 tsp sea salt
2 eggs (large, organic)
3/4 cup Greek yogurt (plain, nonfat)
1/2 cup maple syrup (organic)
1/4 cup olive oil (organic)
1/4 cup milk (of choice - I used grass-fed whole milk)
1/2 cup chocolate chips (divided)

Instructions

1
Preheat your oven to 325°F and line a muffin tin or lightly grease it.
2
In a large bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, protein powder, and sea salt.
3
Add the eggs, Greek yogurt, maple syrup, olive oil, and milk to the bowl.
4
Gently mix until just combined. Be careful not to overmix to keep the muffins tender.
5
Fold in about three quarters of the chocolate chips, reserving the rest for the tops.
6
Divide the batter evenly, filling each muffin cavity about two thirds full.
7
Sprinkle the remaining chocolate chips on top.
8
Bake for 22 minutes, or until a toothpick inserted in the center comes out mostly clean.
9
Let the muffins rest in the pan for 10 minutes before removing. Enjoy warm for the best texture and flavor.

Nutrition Facts

Servings 12

Serving Size 1 muffn

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.