These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!
1 3/4 cups cake flour (see notes below for GF)*
1/2 tsp baking soda
3 tablespoons unsalted butter, room temperature
2/3 cup sugar
3 large egg whites (or two large eggs)
1/2 tbsp vanilla extract
10 ounces (1 1/4 cups ) 0% Greek yogurt
9 tbsp semi-sweet chocolate chips
Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
Mix flour and baking soda with a whisk in a medium bowl.
In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
Bake at 375° for until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.
*I tested them with Cup4Cup gluten-free flour at a 1 to 1 ratio and they were perfect!
Yield: 12 servings, Serving Size: 1 muffin
Amount Per Serving:
Freestyle Points: 7
Points +: 5
Calories: 187 calories
Total Fat: 5.5g
Saturated Fat: 3.5g
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