Chocolate Muffin

Name: Chocolate Muffin
Yield: 616 g
Ingredients: Cacao nibs 18 g; Valrhona Komuntu 40 g; Organic pasture milk 56 ml; Organic pressed canola oil 16 ml; Unsweetened Greek yogurt 180 g; Eggs 102 g; Leavening agent (baking powder) 6 g; Tapioca starch 10 g; Allulose powder 48 g; Valrhona cocoa powder 20 g; Almond flour 60 g; Organic oatmeal 60 g

1,514 kcal

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Ingredients

Main ingredients

Cacao nibs 18 g
Valrhona Komuntu 40 g
Organic pasture milk 56 ml
Organic pressed canola oil 16 ml
Unsweetened Greek yogurt 180 g
Eggs 102 g

Seasonings/Sauce

Leavening agent (baking powder) 6 g
Tapioca starch 10 g
Allulose powder 48 g
Valrhona cocoa powder 20 g
Almond flour 60 g
Organic oatmeal 60 g

Nutrition summary

Carbohydrates 158.54 g 38%

Protein 57.94 g 14%

Fat 90.38 g 48%

Serving size 616g

Cooking steps

1

Ground oatmeal
2

Crack eggs into a bowl and whisk
3

Add yogurt cheese, oil, and 3g vanilla to the egg bowl and gently mix with a whisk
4

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

Add melted chocolate to 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
8

Brush oil on molds, pour 95g batter into 6 molds, and top with cacao nibs
9

Preheat oven to 180°C, then bake at 175°C for 25-30 minutes

Chocolate Muffin

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