Name: Healthy Morning Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 157 grams gluten-free flour blend (or 1 1/4 cups) (I like Blends by Orly Sydney Blend; or Bob's Red Mill GF 1 to 1 Baking Flour); 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/4 c pure maple syrup; 1/4 c packed light brown sugar; 1/2 c nonfat plain greek yogurt (like Chobani); 2 tbsp melted coconut oil; 1 egg white, beaten; 1 tsp pure vanilla extract; 1/3-1/2 cup dark chocolate chips; 3 tbsp dried cranberries ((or omit this and add a full 1/2 c dark chocolate chips) ); 2 tbsp slivered almonds, lightly toasted

Healthy Morning Muffins

May 14, 2020

Luxe Wellness

baking, breakfast, dairy-free, easy, gluten-free, muffins

Baking, Bites, Breakfast, Dairy-Free, Recipes, Vegetarian

These healthy muffins are gluten-free, (can easily be dairy-free), and delicious! They are super easy to whip up, and great for a healthy morning nosh or a midday snack. The greek yogurt creates a moist crumb and the dark chocolate and cranberry add a pack of antioxidants!

If you are a chocolate-lover, then skip the cranberries and use a 1/2 cup dark chocolate chips for a decadent bite that feels sinful but isn’t! Read more below or skip to our tasty recipe!

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I love this gluten-free muffin recipe because it can be used as a base for all types of ingredients — nuts, seeds, chocolate chip varieties and dried fruits, to name just some. Use whatever you crave or whatever you happen to have on hand. I like to have one in the morning sometimes along with a half smoothie or with some nut butter. They’re also a great midday snack because they fill you up without weighing you down!

First, preheat your oven to 350 F and prepare your muffin/cupcake tin with muffin liners or cooking spray. I like to start with either Blends by Orly Sydney gf Sydney flour blend (here) or Bob’s Red Mill 1 to 1 Gluten Free Flour Blend (here) for the nicest crumb. First, mix together your flour, baking soda, and cinnamon. In a separate bowl, you’ll combine most of your other ingredients by whisking together the maple syrup, brown sugar, yogurt (dairy or non-dairy), melted coconut oil, egg white, and vanilla.

Add your dry ingredients to wet and whisk to combine. Gently fold in whatever ingredients you’ll be using for flavor — here I’ve used a scant 1/2 cup dark chocolate chips and about 2-3 Tbsp dried cranberries for tartness ( you can also omit the cranberries and just use 1/2 cup chips ). The batter will be a bit wet, so let it sit for about 4-5 minutes to firm up slightly.

Use a scoop or spoon to fill your muffin cups about 2/3 full. I ended up with about 11 muffins from this recipe, a few on the smaller side, so if you like bigger muffins, you’ll probably get about 9. Top each muffin with some slivered almonds or with a few more chocolate chips.

From here, slide your muffin tray into the oven for about 18-20 minutes (mine took 19), rotating once throughout, especially if your oven tends to cook less evenly. You’ll know they are done when they begin to brown at the top and a toothpick comes out clean (you can also use a food thermometer and get them to about 205 F). Remove and cool on wire tray.

If you catch these at the perfect time, they will be cool enough to eat yet still have that melty chocolate on the inside (about an hour post-cooking). Yum! Enjoy one now or store. These also will freeze great – just wrap individually in foil and pop into the freezer.

Food you crave doesn’t have to be off limits. These muffins are super tasty and packed with decadent chocolate and still have great nutritional content and won’t blow your nutrition bank. Food you love can still be yours – easily, deliciously, healthily. Enjoy & share. LW