Greek Yogurt Chocolate Chip Muffins
Greek Yogurt Chocolate Chip Muffins are incredibly moist, fluffy and soft. They’re made with simple and wholesome ingredients and will make the perfect addition to your morning routine.
Servings 9 large muffins, or 18 traditional size
Ingredients
- 1 spotty banana (about 1/3 cup mashed)
- 3/4 cup plain greek yogurt (I used Greek God's)
- 1/2 cup coconut sugar
- 1/4 cup milk (or nut milk)
- 2 eggs
- 1 tsp vanilla extract or vanilla bean paste
- 1/3 cup coconut oil (melted)
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup dark or semi-sweet mini chocolate chips
Instructions
- Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners.
- In a large bowl, mash the spotty banana and then add in the greek yogurt, coconut sugar, milk, eggs, vanilla and melted coconut oil. Whisk until well combined.
- Then, add in the all purpose flour, baking soda, baking powder and salt. Use a spatula to mix until just combined.
- Fold in the mini chocolate chips last and then add them to the muffin liners using a double cookie scoop, sprinkle the tops with more chocolate chips if desired.
- Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 10 minutes before enjoying.
Notes
- Mix together the wet ingredients before adding in the dry. No need to use two separate bowls.
- Use mini chocolate chips for best results, this ensures there’s a little piece of chocolate in every bite!
- Use a double cookie scoop to add batter to muffin liners.
- Add on more mini chocolate chips to the tops before baking if desired.
- Bake muffins using every other muffin cavity, this will allow each muffin to really pop during baking time.
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