Ingredients

The following ingredients have 12 Servings
  • 2 organic, free-range eggs
  • 2 cups all purpose flour (I used 1 and 3/4 all-purpose +1/4 coconut flour)
  • 1 tsp baking soda
  • 1 cup mini dark or semisweet chocolate chips
  • 1/2 cup light brown sugar
  • 1/2 tsp sea salt
  • 1 Tbsp pure vanilla extract
  • 1/2 cup cup vegetable oil (I used cold pressed organic canola oil)
  • 1 tsp apple cider vinegar
  • 1 cup Greek yogurt (I used cherry Greek yogurt)
  • 4 oz cream cheese
  • 1 Tbsp any sweetener you want

Instruction

  • Preheat oven to 350°F. Line muffin pans with paper baking cups.
  • In the bowl of a mixer stir eggs with sugar and oil, beat until creamy.
  • Add vanilla, apple cider vinegar, baking soda, and salt. Mix in Greek yogurt then, slowly, stir in flour.
  • Lastly add in chocolate chips and mix gently with a spatula.
  • Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1 heaping teaspoon of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter.
  • Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. (It depends on the size of the muffins, the smaller they are less time they take).
  • Cool 5 minutes in pan then remove to a rack to cool completely.
  • Store in an airtight container for up to three days or freeze for up to one month.