⅓cupall-purpose flour or a gluten-free 1:1 blend(48 grams)
2 ½tablespoonsoat fiber (not oat bran or oat flour)(My 2 ½ T. weighed 18 grams)**
¼cupunsweetened natural cocoa powder(20 grams)
3tablespoonsallulose or other calorie free sweetener(35 grams) -- or just use sugar
3tablespoons sugar
¾teaspoonbaking powder
⅜teaspoonsbaking soda
⅛teaspoonsalt
¼cupunsweetened applesauce
1large egg white, or extra large33-35 grams
¼cup5% Greek yogurt (whole milk)
2 ½tablespoonsbrewed coffee or water
1teaspoonof vanilla extract
⅓cupextra dark chocolate chips
Instructions
Preheat oven to 400 degrees. Line 6 muffin cups with paper liners. The recipe yield is 5 because I often make these larger, but you can make 6 smaller ones.
In a large bowl, mix together flour, oat fiber, cocoa powder, sugar, allulose, baking soda, baking powder, and salt. Make a well in the center.
To the well, add applesauce, egg white, Greek yogurt, vanilla and coffee. Stir those ingredients together, then stir everything together. Add the chocolate chips.
Divide the mixture between the muffin cups -- it should come almost to the top. Put in the oven,
Bake at 400 degrees F for 5 minutes, then drop heat and bake at 350 for 10 to 12 minutes. Let muffins cool before serving.
Notes
I've only tested with Anthony's brand and I used the gram amount.