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Greek Yogurt Chocolate Chip Muffins

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 18

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.