Chocolate Chip Yogurt Muffins
User Reviews
5.0
15 reviews
Excellent
Chocolate Chip Yogurt Muffins
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Protein packed chocolate chip yogurt muffins made with Greek yogurt, whole wheat flour, and maple syrup. They're light, fluffy and perfect for an on-the-go snack or breakfast.
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Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 2 large eggs at room temperature
- 1 cup plain full fat Greek yogurt at room temperature
- ¼ cup coconut oil melted
- ½ cup maple syrup at room temperature
- ¼ cup unsweetened almond milk at room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips plus more for topping
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Instructions
- Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
- Fold in chocolate chips.
- Divide the batter evenly into the prepared muffin tins.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Notes
- Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
- Greek yogurt: I haven’t tried it, but I bet using a vegan yogurt would work just fine!
- Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup.
- Almond milk: Any dairy-free or dairy milk will work in this recipe.
Nutrition Information
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Serving
1muffin
Calories
254kcal
(13%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
1g
Cholesterol
40mg
(13%)
Sodium
188mg
(8%)
Potassium
43mg
(1%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 254kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 188mg | 8% |
| Potassium | 43mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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