These healthy chocolate chip muffins are soft, fluffy, perfectly moist and absolutely delicious. They're made with whole wheat flour, Greek yogurt, maple syrup and studded with chocolate chips.
Preheat oven to 350°F. Line a 12 cup muffin pan with paper or silicone liners.
Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
In a large bowl combine flour, baking powder, baking soda, cinnamon and salt.
In the same bowl as milk, add eggs, maple syrup, Greek yogurt, coconut oil and vanilla extract. Whisk until combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix!
Fold in chocolate chips and evenly divide the batter evenly between the 12 muffin cups. Top with extra chocolate chips.
Bake for 20-22 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.
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: Any yogurt will work here!
Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup.