These double chocolate chip muffins are incredibly moist, chocolaty and delicious! These are the perfect rich chocolate dessert for those in a calorie deficit.
Pre-heat oven to 180°C (356°F). Line a muffin tray with 6 muffin cases.
In a medium bowl, whisk together the egg and stevia until light and fluffy, about 5 minutes. Add in the milk, yogurt and vanilla and whisk again until fully combined.
Whisk in the flour, cocoa powder and baking powder until fully combined. Fold in the chocolate chips/chunks.
Divide the batter evenly between the 6 muffin cases.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
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Notes
Jumbo muffins: If you would prefer to make 3 jumbo muffins instead of the 6 regular, follow the recipe but use jumbo muffin cases and fill the remainder muffin compartments with water to encourage even baking.
Milk: Any milk would work for this recipe. I use unsweetened almond milk in almost everything that requires milk - it has the lowest calorie count of any milk out there. If you don't mind the extra few calories - opt for oat milk as it gives an almost creamy moist texture to the muffins which is incredible.
Divide the batter equally – If you’re super type A perfectionist like me, you can measure the batter and divide the batter evenly among the cases. But if that’s not your thing (I totally understand lol), the best way about it is by using a scoop. The best way to so is by adding one scoop to each muffin case, then going in and adding another until the case is full. This should give you an idea of how much to add to each case in the future.