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.


In a large bowl, combine whole wheat pastry flour, baking powder, baking soda, salt and cinnamon.

1. Mix Dry Ingredients

In a medium mixing bowl, whisk together eggs, Greek yogurt, coconut oil, maple syrup, almond milk and vanilla extract. Pour into flour mixture and stir.

2. Mix Wet Ingredients

Fold in chocolate chips then evenly divide the batter into the prepared muffin tins. Bake.

3. Add Chips + Bake

Store muffins at room temperature for 3-4 days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months.

4. Enjoy!

If you try this recipe, be sure to leave a review and star rating on the post.

Swipe Up for the  Full Recipe!