VNiceFood

The Best Chocolate Chip Greek Yogurt Muffins — High-Protein Breakfast

The Best Chocolate Chip Greek Yogurt Muffins — High-Protein Breakfast
Prep
15 min
Cook
15 min
Total
30 min
Serves
10
Calories
255 kcal
Carbs
31.40 g

Ingredients

  • 210 gramsall purpose flour ((or sub white whole wheat flour or gf all purpose flour))
  • 1 teaspoonbaking powder
  • ½ teaspoonbaking soda
  • ½ teaspoonkosher salt
  • 225 gramsplain Greek yogurt ((whole-milk or 2% is best))
  • 104 gramspure maple syrup
  • 67 gramsextra virgin olive oil ((or sub avocado oil, melted virgin coconut oil or melted butter))
  • 2 largeeggs ((at room temperature))
  • 2 teaspoonsvanilla extract
  • 90 gramschocolate chips ((plus 2 to 3 tablespoons for sprinkling on top))
  • 1 to 2 tablespoonsgranulated or coarse sugar ((for sprinkling on top - optional))

Instructions

  1. 1

    Preheat the oven to 425 degrees F. Line a 12 cup muffin tin with 10 muffin liners and spray the liners with nonstick cooking spray to prevent sticking.

  2. 2

    In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

  3. 3

    In a separate large bowl, whisk together the greek yogurt, maple syrup, olive oil, eggs, and vanilla extract until smooth and well combined. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well combined.

  4. 4

    Gently fold the chocolate chips into batter with a wooden spoon until incorporated.

  5. 5

    Divide batter evenly into the prepared muffin liners, filling all the way to the top. If desired, sprinkle the top of each muffin with a few extra chocolate chips and about a ½ teaspoon of sugar. Bake at 425 degrees F for 7 minutes, then reduce the heat in the oven to 350 degrees and bake for 8 to 13 minutes more or until the toothpick comes out clean or with just a few crumbs attached. Makes 10 big muffins!