Ingredients

The following ingredients have 12 Servings
  • 1 egg (large)
  • 1 cup regular or Greek yogurt (plain (2%+ fat))
  • 1/4 cup avocado oil or any mild tasting
  • 1/3 cup maple syrup or honey
  • 1/2 cup any milk (I used unsweetened almond)
  • 1 tbsp pure vanilla extract
  • 1 tbsp baking powder (aluminum free)
  • 1/4 tsp baking soda
  • 2 1/3 cups whole wheat or spelt flour
  • 3/4 cup mini chocolate chips
  • Cooking spray (I use Misto)

Instruction

  • Preheat oven to 425 degrees F and spray muffin tin with cooking spray. Set aside. In a large mixing bowl, whisk the egg for 10 seconds. Add yogurt, oil, maple syrup, milk, vanilla, baking powder + soda, and whisk to combine.
  • Add flour and gently stir until well incorporated (batter will be thick). Do not over mix otherwise muffins will be tough.
  • Add chocolate chips.
  • Give a few more gentle stirs. Then, using an ice cream scoop, divide batter between 12 openings.
  • Bake for 7 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 10-11 minutes or until a toothpick inserted in the centre comes out clean.
  • Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.