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Healthier Chocolate Chip Muffins😍 #christmas #easyrecipes #easydessert #muffins

Day 22 of my Recipe Advent Calendar: Fluffy Gingerbread Chocolate Chip muffins😍 The muffins are so soft, moist and delicious😋 The recipe is gluten-free, lactose-free & healthier alternative!
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More recipes in my Ebook which has 100 healthy & easy recipes, link is in my profile🥰 The Ebook is also a fun gift idea for a friend or a family member❤️
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Ingredients for about 12 muffins:
1/3 – 1/2 cup maple syrup, to taste (80 – 120 ml)
3 tablespoons olive oil
2 eggs
2 teaspoons vanilla extract
1 1/4 cups (lactose-free) unsweetened natural yogurt (300 ml)
1 cup all purpose (gluten-free) flour mix (240 ml)
3/4 cup almond flour (180 ml)
2 teaspoons gingerbread spice
1 teaspoon baking soda
1/2 cup chopped 80% dark chocolate (120 ml)
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1. Mix the wet ingredients together
2. Add the flours and baking soda and stir until combined
3. Fold in the chocolate chunks (save some for topping if you like)
4. Spoon the batter into lined muffin tins
5. Bake at 180 Celsius degrees (350 in Fahrenheit) for about 20-25 minutes, or until a toothpick inserted to the center comes out clean
6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool
7. They taste the best freshly baked but they last for a few days in an air-tight container. The next day I like to heat them in the microwave for about 20 seconds so that the chocolate melts a bit and the muffins get softer again☺️
8. Enjoy!

13 Replies to “Healthier Chocolate Chip Muffins😍 #christmas #easyrecipes #easydessert #muffins”

  1. Day 22 of my Recipe Advent Calendar: Fluffy Gingerbread Chocolate Chip muffins😍 The muffins are so soft, moist and delicious😋 The recipe is gluten-free, lactose-free & healthier alternative!
    •
    More recipes in my Ebook which has 100 healthy & easy recipes, link is in my profile🥰 The Ebook is also a fun gift idea for a friend or a family member❤️
    •
    Ingredients for about 12 muffins:
    1/3 – 1/2 cup maple syrup, to taste (80 – 120 ml)
    3 tablespoons olive oil
    2 eggs
    2 teaspoons vanilla extract
    1 1/4 cups (lactose-free) unsweetened natural yogurt (300 ml)
    1 cup all purpose (gluten-free) flour mix (240 ml)
    3/4 cup almond flour (180 ml)
    2 teaspoons gingerbread spice
    1 teaspoon baking soda
    1/2 cup chopped 80% dark chocolate (120 ml)
    •
    1. Mix the wet ingredients together
    2. Add the flours and baking soda and stir until combined
    3. Fold in the chocolate chunks (save some for topping if you like)
    4. Spoon the batter into lined muffin tins
    5. Bake at 180 Celsius degrees (350 in Fahrenheit) for about 20-25 minutes, or until a toothpick inserted to the center comes out clean
    6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool
    7. They taste the best freshly baked but they last for a few days in an air-tight container. The next day I like to heat them in the microwave for about 20 seconds so that the chocolate melts a bit and the muffins get softer again☺️
    8. Enjoy!

  2. I like the idea of going half with the flour instead. Thanks I'm gonna try this tomorrow

  6. Yummy!!!! Two of my post spin class Faves!! Ginger and dark chocolate!!! 😋😋😋 Thx Finland Chef!! 🤗🙏🏼

  10. 🐍❄☃️🎄🎁🎆🍾🎼🎶🎵🎶📻🎶📻🎶🎵🎶📻🎶🎵🎶📣👍

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