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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | cups | flour, Gluten free all purpose mix | 1/4 | cup | Almond Flour | 1/2 | cup | mini chocolate chips, semi sweet, Ghirardelli | 1 | cup | white sugar | 1/2 | cup | unsweetened cocoa powder | 1 | teaspoon | baking soda, gluten free | 1 | teaspoon | vanilla extract, organic | 1 | tablespoon | ground flax seed meal (paste) | 1 | cup (8 fl oz) | Yogurt, plain, low fat | 1/2 | cup | milk - 2% | 1/2 | cups | pumpkin, canned | 1/4 | cup | chocolate chips, semi sweet, mini |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper liners. | | 2 | Combine flours, sugar and 1/2 chips, cocoa powder, and baking soda in a large bowl. Set aside. | | 3 | Whisk flaxseed paste, yogurt, milk, and pumpkin in another bowl until smooth (add extra milk by tbsp if too think); pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cups chocolate chips. | | 4 | Baked in preheated oven until toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. |
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