Description
These chocolate chip muffins are a delicious and healthy treat made with whole-wheat flour and Greek yogurt.
Ingredients
Scale
- 1 1/2 cups whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk plain Greek yogurt
- 1/3 cup maple syrup
- 1/4 cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Stir in the chocolate chips.
- Divide batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
- Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
- Remove from oven, then transfer muffins to a wire rack to cool fully.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- These muffins freeze well; wrap them individually and store in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg