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Two chocolate chip yogurt muffins stacked on top of each other. The top muffin has a bite taken out of it.
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5 from 3 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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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.
    Flour, baking powder, baking soda, salt and cinnamon in a mixing bowl.
  • 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.
    Egg mixture added to dry ingredients in a mixing bowl with a whisk.
  • Fold in chocolate chips.
    Chocolate chips mixed into muffin batter in a mixing bowl.
  • Divide the batter evenly into the prepared muffin tins.
    Chocolate chip yogurt muffin batter divided into a muffin tin lined with silicone liners.
  • 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