Healthier Double Chocolate Muffins

The famous store-bought chocolate muffins (you know exactly which ones I'm talking about) but without refined sugar and unfamiliar ingredients! They're super moist thanks to the Greek yogurt and olive oil and contain no refined sugar - thanks to the date puree. I highly recommend adding instant coffee to intensify the cocoa flavor.

Servings: 12 large muffins

Preparation: 10 minutes

Cooking time: 14 minutes

Ingredients :

Dry ingredients:

• ¾ cup quick-cooking oats
• 1 cup unbleached all-purpose flour
• ¼ cup cocoa (Camino)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup chocolate chips (Callebaut 55%) + for garnish

Wet ingredients:

• ½ cup Medjool dates or coconut sugar
• ½ cup of milk
• 2 eggs
• 1 cup plain Greek yogurt 0% or 2%
• ½ cup olive oil
• 1 tsp vanilla extract
• 2 tbsp maple syrup (optional)
• 1 tsp instant coffee (optional)

Preparation :

1. Preheat oven to 350F and grease muffin tins with avocado oil. Set aside.
2. In a large bowl, combine the dry ingredients and chocolate chips.
3. In a blender, add the dates and milk. Blend until smooth.
4. In a separate bowl, add the puree to the wet ingredients. Mix with a whisk until well combined. Fold into the dry ingredients using a spatula - be careful not to overmix.
5. To transfer the muffin batter, I use a large ice cream scoop to transfer it into the molds. You can use ⅓ cup if needed.
6. Bake on the center rack for 13 to 15 minutes until tender.
7. Unmold with an angled spatula and store in an airtight container for about 5 days. SO good.

Note: Each muffin contains 6g of protein.