Chocolate chip yogurt muffins are a lightly sweetened treat for a little mid-day snack. They come together in 10 minutes, and are made with minimal ingredients.
Chocolate Chip Yogurt Muffins
I know most of you guys come to my blog for gluten and/or dairy-free recipes, but I love baking with good old all-purpose flour and dairy ingredients from time to time. These easy-to-make chocolate chip yogurt muffins are made with the simplest ingredients, and are such a delicious treat to keep around.
I’m a huge advocate for enjoying all-foods in moderation. As someone who doesn’t have sensitivities to either food group, I love that this recipe is made with ingredients most people have around.
These wholesome muffins are lightly sweetened with maple syrup, and even pack in protein from the greek yogurt. They take only 10 minutes of prep time, and are a nourishing treat to keep around.
In case you need convincing, here are a few reasons why I love these these chocolate chip muffins-
- simple to make
- deliciously satisfying
- made with minimal, pantry-staple ingredients
- lower in sugar
- bursting with chocolate chips in every bite
How to make yogurt muffins
In a large bowl, whisk together the wet ingredients:
- greek yogurt- I use anywhere from 0-2% milkfat
- maple syrup
- milk of choice
- vanilla extract
- neutral oil, like avocado, light olive oil or vegetable oil
Whisk in the dry ingredients:
- All-purpose flour- or a 1:1 GF flour blend. I have not tested this recipe with almond, oat or another gluten-free flour.
- baking soda
- mini chocolate chips
Bake the muffins at 350 degrees for around 20-25 minutes, or until a toothpick inserted comes out clean.
Keep them stored in an airtight container for up to 3 days in a cool place, or refrigerate them for up to 1 week.
You’ll need just a few simple ingredients for these chocolate chip yogurt muffins. They come together in one bowl and are so easy to make. You guys are going to love them!