Servings
Font
Back
5.0 from 15 votes

Chocolate Chip Yogurt Muffins

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 254 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
  2. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
  3. In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
  4. 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.
  5. Fold in chocolate chips.
  6. Divide the batter evenly into the prepared muffin tins.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  8. 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.
  9. 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

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

% 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.