Bakery style Healthy Chocolate Chip Muffins with whole wheat flour, Greek yogurt, maple syrup and mini chocolate chips. Make double batch because these will disappear in seconds.
Author:Olena of ifoodreal.com
Prep Time:7 minutes
Cook Time:18 minutes
Total Time:25 minutes
Yield:12 muffins 1x
1 egg, large
1 cup Greek yogurt, plain (2%+ fat)*
1/4 cup avocado or extra virgin olive oil
1/3 cup maple syrup or honey
1/2 cup any milk (I used unsweetened almond)
1 tbsp pure vanilla extract
1 tbsp baking powder, aluminum free
1/4 tsp baking soda
2 1/3 cups whole wheat or spelt flour
3/4 cup mini chocolate chips
Cooking spray (I use Misto)
Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
In a large mixing bowl, whisk the egg for 10 seconds. Add yogurt, oil, maple syrup, milk, vanilla, baking powder + soda, and whisk to combine. Add flour and gently stir until well incorporated (batter will be thick). Do not over mix otherwise muffins will be tough. Add chocolate chips and give a few more gentle stirs.
Using an ice cream scoop, divide batter between 12 openings and bake for 7 minutes, reduce heat to 375 degrees F and bake for another 10-11 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.
Store: Store in a cool dry place for up to 3-4 days or freeze for up to 3 months.
*Do not use 0% Greek yogurt, muffins won’t be as moist. Spend your time finding whole plain Greek yogurt and buy it from now on. So much healthier than non-fat.
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