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 Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakast, Muffin
Cuisine: American
Keyword: chocolate chip yogurt muffins
Servings: 12
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.
- 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.
Serving: 1muffin | Calories: 254kcal | Carbohydrates: 34g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 188mg | Potassium: 43mg | Fiber: 4g | Sugar: 19g