Ingredients
Units
Scale
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup + 1 tbsp canola oil
- 1/2 cup vanilla Greek yogurt
- 1 tsp vanilla extract
- 1.5 cups gluten-free all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup riced cauliflower (or grated zucchini)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup dark chocolate chips (+ 2 tbsp extra for topping)
Instructions
- Preheat oven to 350F/180C. Line a muffin tin with baking cups.
- In a large bowl, whisk together the sugar, eggs, oil, yogurt, and vanilla extract, until the mixture is smooth and shiny.
- Whisk in the baking powder, baking soda, salt, cinnamon, and cocoa powder.
- Add the flour and riced cauliflower into the mixture. Mix with a wooden spoon until all the ingredients are thoroughly combined.
- Add the chocolate chips to the muffin batter and stir until the chocolate chips are evenly distributed throughout the batter.
- Spoon the batter into the baking cups, and top with the remaining 2 tbsp of dark chocolate chips.
- Insert the muffin tray into the oven, and bake for 20 minutes or until a toothpick comes out clean when it is inserted into the middle of a muffin.
- Remove the muffin tray from the oven, and serve.
Nutrition
- Serving Size: 1 muffin