Introducing Greek Yogurt Chocolate Chip Muffins, the ultimate morning treat! These muffins are incredibly moist, fluffy, and soft, and they’re made with simple and wholesome ingredients that will kickstart your day with a smile.
Why You’ll Love This Recipe:
- Greek Yogurt Chocolate Chip Muffins are a breeze to whip up, requiring just one bowl and under 30 minutes of your time.
- Packed with mini chocolate chips, every bite is a delightful explosion of chocolatey goodness.
- Nut-free and bursting with the unique flavor and added protein of Greek yogurt, these muffins are a guilt-free indulgence.
- Got a lonely banana sitting on your counter? These muffins are the perfect solution!
- Soft, fluffy, and incredibly moist, they pair perfectly with a steaming cup of coffee for a heavenly breakfast experience.
Helpful Tips:
- Mix together all the wet ingredients before adding the dry ones to save time and effort.
- Opt for mini chocolate chips to ensure that every bite is loaded with chocolatey goodness.
- Use a double cookie scoop to easily fill the muffin liners with batter.
- For an extra chocolatey touch, sprinkle more mini chocolate chips on top of the muffins before baking.
- To ensure even baking, fill every other muffin cavity in the tin.
Frequently Asked Questions:
- Can I make these gluten-free? Absolutely! Just swap in a 1:1 gluten-free flour blend such as Bob’s Red Mill or King Arthur’s.
- Can I make these vegan? Yes, you can! However, using dairy-free yogurt, milk, and chocolate chips will slightly alter the texture.
- Can I use blueberries instead of chocolate chips? Definitely! Just coat your fresh or frozen blueberries in flour before adding them to the batter.
Greek Yogurt Chocolate Chip Muffins
Ingredients
- 1 spotty banana about 1/3 cup mashed
- 3/4 cup plain Greek yogurt I used Greek Gods
- 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 melted coconut oil
- 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 your oven to 375°F and line a muffin tin with muffin liners.
- In a large bowl, mash the spotty banana, then add Greek yogurt, coconut sugar, milk, eggs, vanilla, and melted coconut oil. Whisk until well combined.
- Add the all-purpose flour, baking soda, baking powder, and salt to the bowl. Use a spatula to mix until just combined.
- Fold in the mini chocolate chips, then use a double cookie scoop to fill the muffin liners with batter. Sprinkle more chocolate chips on top if desired.
- Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes before enjoying your freshly baked treats!
Notes
- Mixing the wet ingredients before adding the dry ones eliminates the need for multiple bowls.
- Using mini chocolate chips ensures every muffin is packed with chocolate goodness.
- A double cookie scoop makes filling the muffin liners a breeze.
- Feel free to add extra chocolate chips on top for an irresistible finish.
- Filling every other muffin cavity ensures even baking and perfectly risen muffins.