Notes: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ¼ cup (30g) brown rice flour, ¼ cup (30g) tapioca flour, and ¾ teaspoons xanthan gum. Most store-bought blends will work as well, if measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour.

Be very careful when measuring the flour and cocoa powder, especially the latter! Use the method outlined in the links above or a kitchen scale. (I highly recommend a kitchen scale! This is the one I own, and it has been the best $20 I’ve ever spent. I swear by it!) Too much of either will make the muffin batter very dry, and too much of the cocoa powder will also make the muffins taste bitter.

Agave or honey may be substituted for the pure maple syrup.

I highly recommend using the vanilla crème stevia. (You'll use it in all of these recipes of mine, too!) If you prefer, an additional 6 tablespoons of pure maple syrup may be substituted for the vanilla crème stevia, and the milk should be reduced to 6 tablespoons to compensated for the added liquid.

These muffins are meant to taste similar to 70% dark chocolate. For a sweeter taste, add an additional ¼ to ½ teaspoon of vanilla crème stevia. Alternatively, substitute 2-4 tablespoons of pure maple syrup for the same amount of milk.

Any milk may be substituted in place of the nonfat milk.

Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.

If you prefer, this recipe will yield 12 standard sized muffins. The baking temperature remains the same. Begin checking on them after about 19 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.

{gluten-free, clean eating, low fat, low calorie, lower sugar, higher protein}