I’m sure that from the title of this recipe your first instinct was to think “Oh, that’s got Chobani in it!” right? Hehe, I thought so.
It does. Of course. I’ve found that Chobani really is a perfect compliment to so many recipes I love. Especially ones that tend to be a little less friendly to those of us watching our calorie intake. Substituting a cup of Greek yogurt for a cup of cream can mean the difference between 41 grams of saturated fat or not – and several hundred calories. (And roughly half that difference when you substitute it for whole milk.)
I decided to experiment with flavors here and this won…and I’m willing to bet that the next time I make it, adding pistachios will happen. (I’m a huge fan of a cup of blood orange Cho and some pistachios.)
I hope you all have a beautifully relaxing and peaceful Thanksgiving! I know that tomorrow will be just another day I’m thankful for everything in my life, including those of you who have supported me. I’m truly grateful.
- 1 C whole wheat flour
- 1 C almond flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 C. sugar
- 1 C. Blood Orange Chobani
- 1 large egg
- 1 C. vanilla almond milk
- 1 C. dark chocolate chips
- T tbs. orange zest
- Preheat the oven to 400º.
- In a large mixing bowl, mix the first six (6) dry ingredients until all lumps are gone.
- Fold in one (1) single cup serving of Chobani Blood Orange Greek yogurt.
- Add the almond milk and egg and whisk until smooth.
- Add the orange zest.
- Grease a 12-muffin pan and pour the batter into each cup until full.
- Bake for 18 minutes or until the edges are golden brown.