Tag Archives: Yogurt

Double Chocolate Mini Muffins


Double Chocolate Mini Muffins

Author: Sweet Green Kitchen’s Jen Jones

This recipe is adapted from “Giada’s Feel Good Food” Chocolate Muffins.  Not only are they gluten free, they’re oil free too, plus super chocolatey and delicious!  I’ve replaced Giada’s oil, apple sauce and maple syrup with non fat Greek yogurt, secret ingredient Avocado and Natural Cane Sugar.  Plus I reduced the amount of chocolate chips, while still maintaining a ton of chocolate flavor. The yogurt adds protein and calcium while the avocado contributes healthy mono unsaturated fat and fiber, both keep the muffins nice and moist.  It’s a nice way to give my kids (and myself) a special treat, while not filling us full of empty calories.



1 Cup Brown Rice Flour

½ Cup Almond Flour

½ Cup Unsweetened Cocoa Powder

½ teaspoon fine Sea Salt

½ teaspoon Baking Soda

½ teaspoon Baking Powder

½ Cup Sugar – Natural Cane Sugar is what I use


½ Cup Plain Non Fat Greek Yogurt

½ Avocado – mashed

2 Extra Large Eggs

2 teaspoons pure Vanilla Extract


½ Cup + a little extra Semi Sweet Mini Chocolate Chips



Preheat the oven to 350 F. Spray mini muffin tins with cooking spray.

In a large bowl, sift in the Brown Rice Flour, Almond Flour, Cocoa Powder, Salt, Baking Powder and Baking Soda and Sugar.  Whisk it all together. 

IMG_3975 Sifting Double Chocolate Mini Muffins


In a small bowl mash the Avocado, then add in Yogurt, Eggs and Vanilla.  Mix together with a fork or electric hand mixer until no lumps of Avocado remain and the mixture is smooth.  Add the Avocado mixture to the flour mixture and stir just until blended.  Stir in 1/2 cup of the Chocolate Chips.

Using a mini ice cream scoop or Tablespoon measure, scoop the batter into the sprayed muffin tins.   Sprinkle a few extra mini chocolate chips on top of each muffin if you like. IMG_3996

Bake in the middle of the oven for about 15 minutes.  Unmold and repeat with remaining batter if needed.  If baking in batches, spray the pans again before adding more batter.  Remove from the muffin tins and cool on a wire rack.  Muffins can be stored at room temperature in an air tight container for a few days.  Enjoy!

Makes about 32-34 mini muffins.


Recipe Notes:

A note about sifting – I am usually not one to take extra steps, I’m a little bit lazy and don’t really like creating extra dishes to wash, But in this case it really is worth the extra effort.  Almond flour, cocoa powder and sometimes even natural cane sugar can get a little bit lumpy.  Sifting will remove any chance of lumps in your finished product.  When you get towards the end of your dry ingredients in the sifter where the lumps remain, press them through as much as you can, breaking them up with either your fingers or the back of one of the measuring cups you’ve already used. 

IMG_4038 Double Chocolate Mini Muffins with Raspberry Mascarpone


These muffins taste great just as they are, BUT, if you want to go over the top and make them extra special, top with this easy Raspberry Mascarpone topping.  In a medium bowl, add 1 cup defrosted frozen Raspberries, 4 ounces each low fat Cream Cheese/Neufchatel Cheese and Mascarpone Cheese, about 1-3 Tablespoons Sugar (depending upon how tart your raspberries are and how sweet you like things) and a splash of Lemon Juice.  Blend together with an electric hand mixer. Note, there will be a bit of crunch from the raspberry seeds, if that bothers you try straining the seeds out before blending with the other ingredients. I like to top each muffin to order, keeping extra topping in the refrigerator until needed.  This is also a really tasty topping for pancakes and other muffins.

 IMG_4021IMG_4027 Raspberry Mascarpone Topping


Orange Vanilla Waffles


Orange Vanilla Waffles

Author: Sweet Green Kitchen’s Jen Jones

Dry Ingredients:

1 cup Unbleached White Flour

1 cup Whole Wheat Flour

½ cup Corn Flour

1 Tablespoon Baking Powder

1 teaspoon Baking Soda

¼ teaspoon Salt

¼ cup Brown Sugar


Wet Ingredients:


3 Extra Large or Jumbo Eggs – Seperated

1 cup Yogurt – Plain or Vanilla (preferably all natural without gelatins or artificial ingredients)

½ cup Almond Milk, Soy Milk or Cow Milk – whatever your preference

¾ cup Orange Juice

1 Tablespoon Vanilla

2 Tablespoon Canola Oil or melted Butter




Combine all the dry ingredients in a large bowl and whisk together.


In a medium bowl or large measuring cup, combine the Egg Yolks with the remaining wet ingredients. 


Add the wet ingredients to the dry ingredients.  Using a rubber spatula or large spoon mix until just combined.


In a separate bowl, whip the separated Egg Whites with either a large whisk or hand mixer until stiff and glossy peaks form.  Fold the Egg Whites into the combined batter, being careful not to deflate the whites.


Heat a waffle iron.  Once heated, brush with a little melted butter or spray with cooking spray.  Pour a scant ¾ cup of batter onto the heated waffle iron and spread around to almost cover.  Close the waffle iron and cook per your waffle iron’s instructions. 


Continue cooking waffles and keep cooked waffles warm in a 185 F oven, until all waffles are made. 


Serve waffles with maple syrup and/or raspberry sauce, chopped nuts (pecans, walnuts or slivered almonds are all delicious), fresh berries and/or bananas.  IMG_2527 IMG_2531



Makes about 7 waffles.  Uneaten waffles will keep in the fridge or freezer and reheat well in a toaster oven.   

Satisfied Customer

Satisfied Customer

Banana Avocado Muffins with Chocolate Chips and Walnuts


Banana Avocado Muffins with Chocolate Chips & Walnuts

Makes about 20-22 regular size muffins OR 15 regular size muffins plus 12 mini muffins

This recipe makes A LOT of muffins, definitely enough to share or for a party (unless you have a very hungry muffin loving husband/family).  I know the avocado may sound a bit strange, but you won’t taste it all, it replaces other less healthy fats with good for you fats.  Just make sure you really mash the heck out of it, or you may end up with flecks of green in your finished product.  This is a muffin you can feel good about giving to your kids for breakfast or an afternoon snack and not have to feel guilty about eating a few yourself.  Of course, the chocolate adds just a bit of indulgence.

Preheat Oven to 325

Line muffin tin with liners OR spray lightly with oil.

In a medium bowl, whisk the following Ingredients together:

1 1/2 cups whole wheat flour (I use whole wheat pastry flour)

1 1/2 cups unbleached white flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 tsp cinnamon

In a large bowl, beat together the following Ingredients with an electric mixer:

1 cup sugar (I use organic, it’s less refined, maintaining some minerals and I just think it tastes better)

2 Jumbo Eggs (or 3 large)

1/2 Avocado – mashed completely

8 oz yogurt (I use a combination of 4 oz vanilla  + 4 oz Fat Free Plain Greek Yogurt, but any vanilla, banana or plain will work well here, always use a natural yogurt without any gelatins or artificial ingredients) – you can also substitute soy yogurt or other non dairy to make this dairy free

To the Wet Ingredients, Add in:

3 very ripe Bananas – mashed

1 Tbsp vanilla extract

1 tsp almond extract (optional)

Add Dry ingredients to Wet and Stir together, scraping down sides of bowl with a rubber spatula.

Mix in to muffin batter:

3/4 Bittersweet Chocolate Chips (I use Ghiradelli 60% cocoa chips, mini chips would also work)

1/4 cup (or more if desired) Chopped Walnuts OR leave out to make this nut free

Pour batter into prepared muffin tins, filling about 3/4.

Bake at 325 – about 25 minutes for regular size and about 18 minutes for mini muffins.

Cool on wire rack.

Enjoy! IMG_2816


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