Wet Ingredients:
- 4 eggs (or flax eggs or apple sauce)
- 1 cup Greek yogurt
- 3 tbsp avocado oil
- 1 tsp vanilla bean paste or extract
Dry Ingredients:
- 2 ½ cups almond or gluten-free flour
- 1 tsp baking powder
- ½ cup cacao powder (unsweetened)
- ½ cup chocolate chips
- 2-3 tbsp inulin for added fiber (optional)
- 1 scoop chocolate protein powder (optional, I like to use Perfect Keto’s Chocolate Collagen Powder when baking)
Optional Toppings:
- Cacao nibs
- Almond butter
- Dark chocolate chips
- Chopped walnuts
Directions:
Preheat oven to 350. Line muffin tin with paper cups. Combine wet ingredients in a medium bowl & whisk until well combined. Combine dry ingredients in a larger bowl (except for the chocolate chips). Add the wet ingredients to the dry ingredients and mix well. Fold the chocolate chips into the batter. Divide evenly among 12 muffin tins. Add optional toppings, if desired. Bake for about 20-24 minutes until a toothpick comes out clean. Allow to cool and then ENJOY!!