Before you ask how Greek yogurt can be dairy-free, read the recipe. I use almond milk-based Greek yogurt—so yes, dairy-free. Trust me: I know what dairy is.
It’s been one of those days. Nothing went as planned, and small annoyances felt huge—like sitting next to someone at brunch who launches into politics at 10 a.m. I generally avoid politics (unless it’s about ridiculous celebrity spray tans), so morning political chatter at a restaurant was not ideal. Maybe I should stop eavesdropping. Then again…
Another thing bothering me lately is The Bachelor franchise. I’ve invested too many hours into it to be proud, and right now I’m just annoyed. The shows feel stretched and dramatic for the sake of drama, and some casting choices make it hard to watch. That said, guilty pleasures come and go.
That aside, I can’t stop watching Jack Ryan on Amazon Prime. John Krasinski is incredible in that role—there’s something about seeing him outside of his Office persona that makes the show addictive. I admit I might pause certain scenes more than necessary. My husband teases me about it, but a great performance is worth a little pause.
I also found a fantastic new cookbook I need to recommend: Dinner. I tried one dish—Harissa Chicken from the book—and it was outstanding. It’s a simple sheet-pan recipe that’s flavorful and effortless, and the photography in the book is gorgeous. If a recipe doesn’t have a photo, I’m less likely to try it, so this book is a win for me. I’m heading to the bookstore to pick up my own copy and plan to test a lot more sheet-pan meals.
On the recipe front, I have several new meals coming soon. I’ll be filming cooking videos using my air fryer and Instant Pot, plus some lifestyle content to mix things up. What do you prefer seeing on social media—fitness, cooking, outfit, hair, or makeup videos? Tell me what you like and I’ll try to make it happen.
Now go enjoy a muffin. And yes—it’s dairy-free.
Double Chocolate Greek Yogurt Muffins
- Author: juli
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9-10 muffins
Ingredients
- 1 container (5.3 ounces) dairy-free Greek yogurt* (almond, cashew, or coconut milk-based)
- 2 eggs
- 1/2 cup maple sugar
- 1 teaspoon vanilla extract
- 2/3 cup cassava flour
- 1/4 cup tapioca flour
- 1 1/2 tablespoon unsweetened black cocoa powder
- 2 tablespoons almond milk
- 2 teaspoons baking powder
- Pinch of salt
- Pinch of cinnamon
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line a muffin tin with parchment muffin liners and lightly spray with coconut oil.
- In a large bowl, whisk together dairy-free Greek yogurt, eggs, almond milk, maple sugar, and vanilla until smooth. In a separate bowl, sift together cassava flour, tapioca flour, cocoa powder, baking powder, salt, and cinnamon. Add the dry ingredients to the wet and mix with a spatula until completely combined. Fold in the chocolate chips.
- Use an ice cream scoop or spoon to portion the batter into 9–12 prepared muffin liners. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Enjoy warm. If you don’t finish them the same day, reheat briefly before serving to restore freshness.
Notes
*I used Kite Hill Almond Milk Greek Yogurt. You can also use a cashew or coconut milk yogurt if preferred.
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More Muffins, Please!
Greek Yogurt Collagen Chocolate Chip Muffins
Super Easy Chocolate Chip Banana Walnut Muffins
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