Greek Yogurt Muffins
These Greek Yogurt Muffins are moist, light, and fluffy, studded with chocolate chips, and pack 6 grams of protein. They’re an easy, healthy staple that kids love and adults reach for just as quickly!
Servings: 12 muffins
Calories: 220kcal
Ingredients
- 1 cup Greek yogurt
- 1/2 cup milk I used unsweetened almond milk
- 1/3 cup maple syrup or honey
- 1/4 cup mild tasting oil I used avocado oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 cup mini chocolate chips
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
- In a large bowl, add Greek yogurt, milk, maple syrup, oil, vanilla, baking powder, and baking soda. Whisk well to combine.
- Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- Add almost all of chocolate chips, reserving some for the tops, and give a few more gentle stirs.
- Using large cookie scoop, divide batter between 12 openings of a muffin tin and decorate with remaining chocolate chips, pressing on them lightly.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Notes
- Store: Store in a cool dry place for up to 3-4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on the counter for 2-3 hours.
Nutrition
Serving: 1muffin | Calories: 220kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 115mg | Fiber: 1g | Sugar: 8g