Author Notes
ooey, gooey, and guilt-free decadent, these muffins are a great way to start the morning. For a happy, healthy day! —Grace
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Ingredients
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2
large eggs
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1/2 cup
coconut oil
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5.3 ounces
vanilla 0% fat greek yogurt (1 serving pack)
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1 teaspoon
flax seed oil
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1 teaspoon
apple cider vinegar
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1 cup
whole wheat flour
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2/3 cup
light brown sugar
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1/4 cup
hemp protein powder
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1/4 cup
cocoa powder
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1/3 cup
rolled oats
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1/4 cup
dried coconut flakes
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
ground cinnamon
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1/4 teaspoon
ground cloves
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1 cup
unsweetened almond milk
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1/3 cup
chopped dark chocolate
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6
blackberries chopped in half
Directions
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Beat together the eggs, yogurt, and coconut oil. Mix in the flax seed oil and apple cider vinegar.
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In a separate bowl, stir together the flour, sugar, hemp powder, cocoa, rolled oats, coconut flakes, baking powder, baking soda, cinnamon, and cloves.
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Gradually combine the dry ingredients with the yogurt-egg mixture. Stir in the almond milk, until batter is smooth. Then, add in the chocolate.
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Scoop the batter into paper-lined cupcake tins. Place a blackberry half on top of each muffin. Bake in oven at 350 F for 15-20 minutes (really about 17), until a toothpick inserted into the center of one of the center muffins comes out clean. Do not over-bake!
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Allow to cool for at least 5 minutes. Serve nice and warm.
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