PREP TIME
10 minutes
COOK TIME
20 minutes
TOTAL TIME
30 minutes
Ingredients
1 cup plain greek yogurt
1/4 cup coconut oil, melted
2 eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup real maple syrup
1 1/2 cups whole wheat pastry flour
1 cup mini semi sweet chocolate chips
Instructions
In a bowl, whisk together the flour, salt, baking soda, and baking powder
In a separate mixing bowl, whisk together the yogurt, maple syrup, eggs, vanilla, and melted coconut oil
Add the dry ingredients to the wet, and mix together with a rubber spatula until just combined (be careful not to over mix)
Reserve a few spoonfuls of chocolate chips to top the muffins, and fold the rest into the batter
Line a muffin tin with parchment paper muffin liners, or use cooking spray for regular liners or no liners
Divide batter into the 12 cups, then top with the reserved chocolate chips
Bake at 350 degrees for 18 - 22 minutes, or until a toothpick inserted comes out clean
Notes
Tips for light and fluffy texture
Be sure not to over mix the batter, as this will result in too dense muffins. The key is to mix until just combined, the same goes when you add in the chocolate chips.
How do I measure the coconut oil?
Measure the coconut oil while solid, then melt in the microwave for 15 - 45 seconds until it turns to liquid.
Can I freeze these muffins?
Yes! Simply allow the muffins to cool, then store in an a ziploc bag in your freezer. Once you are ready to eat one, microwave it 15 - 30 seconds until warm.
Can I use a different flour?
Yes! You can substitute all purpose flour for the whole wheat pastry flour. If you want are looking for a gluten free version, try my Gluten Free Chocolate Chip Muffins
Nutrition Information: YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 313TOTAL FAT: 12gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 35mgSODIUM: 184mgCARBOHYDRATES: 46gFIBER: 4gSUGAR: 18gPROTEIN: 9g
0 Commentaires