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Healthy Chocolate Chip Muffins

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  • Author: She Likes Food
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Diet: Vegetarian

Description

These Healthier Chocolate Chip Muffins are packed with protein and nutrients. They’re the perfect, guilt-free way to satisfy your sweet tooth in the morning, and the added plant based protein will help you to feel full until your next meal. These healthy muffins can be made regular sized, mini or even in a loaf pan.

Ingredients

Scale
  • 1 cup plain, non-fat Greek yogurt
  • 2 large eggs
  • 1/2 cup canola oil, or unflavored oil of choice
  • 1/2 cup buttermilk, or milk of choice
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons ground flax seed
  • 1-2 scoops protein powder, optional
  • 2 cups all purpose flour, or whole wheat
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup chocolate chips, plus more for toppings muffins with, if desired

Instructions

  1. Pre-heat oven to 350 degrees F and either line a muffin tin with liners, or spray it well with cooking spray.  Set aside until ready to use.
  2. To a large mixing bowl, add the greek yogurt, eggs, oil, buttermilk, vanilla extract, flax seed, protein powder, coconut sugar and pure maple syrup.  Whisk everything together until completely combined.
  3. Next, add in the flour, baking powder, baking soda, salt and cinnamon.  Use a large spoon, or spatula, to mix the batter together until all ingredients are mixed in well.  Add in the chocolate chips and mix one more time.
  4. Divide the batter evenly into the muffin tin.  I like to add a heaping 1/4 cup of batter into each spot, but you can make them as large, or as small, as you like .  I also like to add a few extra chocolate chips to the top of each muffin, but that is optional.
  5. Place muffin tin into the pre-heated oven and bake until muffins are cooked through, and an inserted toothpick comes out clean, about 25 minutes.  Remove muffins from oven and let cool in the muffin tin for about 10 minutes, before transferring them to a cooling rack to cool completely.

Notes

*Flour is measured by scooping the measuring cup into the flour and then leveling it off.

Muffins should be stored in an air-tight container, either at room temperature or in the refrigerator.  They should stay fresh for about 4-5 days.

They can also be stored in the freezer for up to 3 months.  Just make sure they are packed in an air-tight, freezer friendly container.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Breakfast, Vegetarian
  • Method: Oven
  • Cuisine: American

Find it online: https://www.shelikesfood.com/healthy-chocolate-chip-muffins/