Chocolate Greek Yogurt Muffins

ingredients:

  • 1 Cup All Purpose Flour
  • 2 TBSP Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 Cup Plain Greek Yogurt
  • 1/2 Cup Unsweetened Applesauce
  • 2 Eggs or 1/2 Cup Liquid Egg Whites
  • 1 tsp Pure Vanilla Extract
  • 2 TBSP Pure Maple Syrup
  • 1/8 tsp Salt
  • Mini Chocolate Chips

Pre heat the oven to 375 degrees.

In a bowl whisk the dry ingredients. (Flour, cocoa powder, baking soda, baking powder, and salt.)

In a second bowl mix together the wet ingredients. (Greek yogurt, eggs, applesauce, vanilla, and maple syrup.)

Mix in the dry ingredients into the wet one cup at a time until it is all mixed well.

Spray a muffin pan with cooking spray. Divide evenly amongst the 12 cups. Sprinkle the tops with mini chocolate chips. Just about 5 chips on each one.

Bake for 13-15 minutes. Check the middle of a muffin with a toothpick or sharp knife. If it comes out clean they are done baking.

*Note- This is not my recipe. I’m not sure where I found it on the internet.

Peanut Butter Banana Muffins Recipe

Ingredients:

  • 1/2 Cup Butter, Softened
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 2 Large Bananas, Mashed
  • 2/3 Cup Peanut Butter
  • 1 TBSP Milk
  • 1 tsp Vanilla Extract
  • 2 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 Cup of Mini Chocolate Chips (Optional)

Pre heat the oven to 350 degrees. In a bowl cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time. Then add the bananas, peanut butter, vanilla, and milk.

In a separate bowl whisk together the flour, salt, and baking soda. Mix half of the flour mix into the wet ingredients. Once mixed well add the rest of the flour mix. Fold in the chocolate ships.

Spray the muffins tin with cooking spray or use cupcake liners. Fill each muffin cup 3/4 full. I got 18 muffins. If you put a little less in each muffin cup you can get 24. Make sure to check them sooner.

18 muffins bakes for 15-18 minutes. Check with a toothpick or sharp knife to see if the center is finished cooking. If the toothpick or knife comes out clean they are done.

Zucchini Oat Muffin Recipe

Zucchini Oat Muffins

Ingredients:
1 cup Zucchini grated or shredded
2 Eggs
1/2 cup Quick or old fashioned oats
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Brown sugar substitute like Truvia or Swerve (Or Regular Brown Sugar)
1 tsp Cinnamon
1 cup All purpose flour
1/2 tsp Salt
1 tsp Pure vanilla extract
1/3 cup Unsweetened applesauce

Pre-heat the oven to 350 degrees. Spray the muffin pan with cooking spray.

Grate the zucchini. Use a wire strainer and spoon or cheese cloth to get the extra moisture out of the zucchini.

Mix the eggs, brown sugar substitute, vanilla extract together in a bowl. In a separate bowl whisk the flour, baking powder, baking soda, salt, cinnamon, and oats.

Gradually stir the dry ingredients into the wet ingredients using a wooden spoon. The mixture will look a little dry. Stir in the grated zucchini. The mixture will moisten back up during this step.

Use a 1/4 measuring cup to scoop out enough mix that it is almost full. Divide it evenly into a muffin pan for 12 muffins.

Bake at 350 degrees for 23-26 minutes.

I have been able to find the brown sugar substitute at Walmart and Publix. You can always order it from Amazon as well. Let me know it you make them.