Chocolate Muffin

Name: Chocolate Muffin
Yield: 600 g
Ingredients: Valrhona Komuntu Chocolate 40 g; Organic Grass-fed Milk 56 ml; Natural Dream Cold-pressed Canola Oil 16 ml; Unsweetened Spoonable Yogurt 180 g; Eggs 102 g; Leavening Agent (Baking Powder) 6 g; Tapioca Starch 10 g; Allulose Powder 50 g; Valrhona Cocoa Powder 20 g; Almond Flour 60 g; Organic Oatmeal 60 g

1,414 kcal

#Low Sugar

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Ingredients

Main ingredients

Valrhona Komuntu Chocolate 40 g
Organic Grass-fed Milk 56 ml
Natural Dream Cold-pressed Canola Oil 16 ml
Unsweetened Spoonable Yogurt 180 g
Eggs 102 g

Seasonings/Sauce

Leavening Agent (Baking Powder) 6 g
Tapioca Starch 10 g
Allulose Powder 50 g
Valrhona Cocoa Powder 20 g
Almond Flour 60 g
Organic Oatmeal 60 g

Nutrition summary

Carbohydrates 153.32 g 38%

Protein 57.94 g 14%

Fat 84.62 g 47%

Serving size 600g

Cooking steps

1

Grind the oatmeal.
2

Crack the eggs into a bowl and whisk them.
3

Gently mix yogurt cheese, oil, and 3g vanilla into the egg bowl using a whisk.
4

Chop dark chocolate into small pieces, add milk, and melt in the microwave.
5

Pour the melted chocolate into the egg bowl and mix with a whisk.
6

Add ground oats, almond flour, cocoa powder, sweetener, starch, baking powder, and 2g baking soda.
7

Mix the batter in a straight line motion until just combined.
8

Grease the molds and fill six molds with 95g each.

Chocolate Muffin

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