Description
Deliciously moist muffins made with Greek yogurt and whole wheat flour, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract in a large mixing bowl. Mix well until smooth.
- Whisk together the whole wheat flour, baking powder, baking soda, and salt in another bowl. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips, ensuring they are evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days. They can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg