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Recipe Printable
Chocolate Cherry Greek Yogurt Muffins
Equipment
- 12 well muffin tin
- unbleached parchment paper baking liners
- avocado oil spray for greasing muffin liners
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
Wet Ingredients
- 2 ripe bananas, peeled and mashed
- ½ cup frozen cherries, defrosted and roughly chopped
- ⅓ cup avocado oil
- ¼ cup salted butter, melted and cooled slightly
- ¼ cup whole milk greek yogurt
- 3 eggs, beaten
- ⅔ cup dark brown sugar
- 1½ tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper liners and spray with avocado oil spray and set it aside.
- In a small mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and sea salt.
- In another mixing bowl, mash the bananas with a fork until smooth. Next, add in the chopped cherries, avocado oil, butter, Greek yogurt, eggs, brown sugar, and vanilla extract. Stir until well-combined.
- Add the dry ingredients to the wet ingredients and stir together until you don't see any more flour. *Be careful not to overstir the batter.
- Scoop the batter into the prepared muffin liners and bake for 20-25 minutes or until a toothpick comes out mostly clean.Cool for 5 minutes, then enjoy!
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Watched the video last night. Can’t wait to try them! I’m going to use flaxseed replacement since I have a teen with an egg allergy. I generally do 1 TB / 2-3 TB milk ratio per egg. So I’m guessing I’ll 3x that ratio. Any recommendations?