Directions: |
Directions:Preheat the oven to 350'
In a bowl, whisk together the flour, salt, baking soda and baking powder.
In a separate mixing bowl, whisk together the yogurt, maple syrup, eggs, vanilla, and melted cocoanut oil.
Add the dry ingredients to the wet and mix together with a rubber spatula until just combined. (be careful not to overmix.)
Reserve a few teaspoons of the chocolate chips to sprinkle on top of muffins and fold the rest into the batter.
Line muffin tins with parchment muffin liners or use cooking spray on regular muffin liners or no liners just spray.
Divide into 12 muffin cups and top with the reserved chocolate chips.
Bake for 18 - 22 minutes or until a toothpick comes out clean.
Mini chips are recommended for chocolate in every bite. A full cup is a generous amount, so can be adjusted to taste.
Gluten Free Option
Use gluten free flour and increase the amount by 2 tablespoons.
I like Red Mill 1 for 1 Gluten Free Flour or Cup for Cup will work. |
Personal
Notes: |
Personal
Notes: I used regular milk chocolate chips, but I think mini is a good option.
I also used Source Yogurt which worked well, but didn't have the protein of Greek.
I think Blueberries instead of chocolate chips might be an option I would like to try.
I also made 10 muffins as I like large muffins like you buy at a bakery.
I didn't use liners in my muffin tins and just sprayed with Kirkland Canola Oil spray and didn't have any trouble getting them out of tins, after they cooled a few minutes.
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This recipe for Greek Yogurt Chocolate Chip Muffins is from