Ingredients
Method
- Preheat the oven to 375°F. Lightly grease a 12 cup muffin pan with nonstick spray or line with paper liners.
- In a medium bowl whisk together the flour and baking soda until well combined. Whisk in the cocoa powder until the mixture is an even dark color with no streaks.
- In a large bowl beat the Splenda and vegetable oil together until the mixture looks slightly creamy and sandy.
- Add the yogurt, milk, egg, and vanilla bean paste to the sweetener mixture and whisk until smooth and glossy with no visible streaks of egg.
- Add the dry ingredients to the wet ingredients in 2 to 3 additions, gently folding with a spatula just until no dry flour remains. Do not overmix.
- Divide the batter evenly among the 12 muffin cups, filling each about two thirds to three quarters full.
- Bake on the center rack for 18 to 22 minutes, until the tops are set with slightly darker edges and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For a gluten free version, use a 1 to 1 gluten free all purpose flour blend in place of the regular flour.
- For a lower carb option, use a finely milled low carb baking blend in place of the flour, and ensure your sweetener is low carb.
- The batter will be thick but scoopable; if it seems very stiff, add 1 to 2 teaspoons of milk and fold gently.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a lower carb option, use a finely milled low carb baking blend in place of the flour, and ensure your sweetener is low carb.
- The batter will be thick but scoopable; if it seems very stiff, add 1 to 2 teaspoons of milk and fold gently.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.