½cupstevia-blend sweetener,check label to be sure that the sweetener measures spoon for spoon like sugar. You can sub regular sugar.
¼cupcocoa powder,natural, not Dutch-processed
4ounceschopped bittersweet chocolate
½cupcanola oilor vegetable oil
½cuplow-fat Greek yogurt,whole milk or plant-based yogurt is fine, too. Don't use non-fat.
2eggs,sub flax eggs if vegan. See notes below for flax egg instruction.
1cupchocolate chips,bittersweet (dark)
Wash hands for 20 seconds before beginning prep.
Heat the oven to 400 F and place paper liners in a 12-cup muffin tin. I like to use parchment liners because they separate easily from the muffin. Or, spray each muffin cup in the tin with non-stick baking spray.
In a large bowl, combine the flours, cocoa powder, stevia-blend sweetener, espresso powder (if using), baking soda, and salt.
Place the chopped bittersweet chocolate In a small microwave-safe bowl or measuring cup, Microwave on medium power for 30 seconds and stir. Microwave an additional 30 seconds on medium power and stir. If the chocolate is still chunky, microwave in 20-second bursts on medium power until mostly melted. If there are still a few chocolate lumps in the meltiness, no worries. It should become completely liquid with gentle stirring.Alternatively, you can melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water.
Remove the bowl from the microwave or saucepan and stir in the sugar. Add the oil, yogurt, and vanilla. Thoroughly combine. Beat in the eggs one at a time, taking care that the mixture is not so warm that they scramble. Wash hands after handling eggs.(This is not a concern if you substitute with flaxseed eggs.)
Pour the liquid ingredients into the dry ingredients and stir gently, taking care not to overmix. (It's okay if there are a couple of dry, streaky spots in the batter.)
Gently stir in the bittersweet chips.
Use an ice cream scoop to generously fill paper liners in the muffin pan. Insert the pan into the middle rack of the preheated oven.
Bake for 10 minutes and then turn the oven down to 350 F. Rotate the pan front to back and bake for another eight minutes.Remove the pan from the oven and let the muffins cool in the pan for 5 minutes, then remove them to a wire rack. Decorate with melted chocolate (white, dark, or milk), if desired.
Serve at breakfast or brunch. They are also delicious as a snack or dessert!
Sweetener: Sometimes baking with stevia sweeteners can be challenging. Truvia and others usually combine stevia with erythritol, but they are often not quite as sweet as sugar. If you prefer to use all sugar, that should work just fine.It's important to read the package on the stevia sweetener to know whether it measures the same as sugar or if you should use half as much. This recipe is written for a product that measures equally. Cocoa powder: I prefer natural cocoa powder, such as Scharffen Berger or Ghiradelli Premium Baking Cocoa (unsweetened) for their lively chocolate flavor. If you want to use a Dutch-processed cocoa powder, add ½ teaspoon of baking powder to the recipe and reduce the baking soda to ½ teaspoon.Flax eggs: For each egg you are replacing, combine one tablespoon flaxseed meal with three tablespoons of water. Allow the flax egg to sit for five minutes and thicken before using.
Credit: Jani H. Leuschel
♦The muffins are done if the middle is set and only a couple of crumbs stick to a toothpick inserted into the center.