Chocolate Chip Muffins
Ingredients
The dry ingredients
-
1½
cups
all-purpose flour
-
¾
cups
whole wheat flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
sea salt
-
¼
teaspoon
nutmeg
The wet ingredients
-
1
cup
plain full-fat Greek yogurt
-
2
large
eggs
-
⅔
cup
almond milk
-
⅓
cup
maple syrup
-
⅓
cup
olive oil
-
1
tablespoon
apple cider vinegar
-
2
teaspoons
vanilla extract
The mix-ins
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin tin by lightly oiling or spraying it.
- In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg.
- In a medium bowl, whisk together the yogurt, eggs, almond milk, maple syrup, olive oil, vinegar, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
- Fold in the chocolate chips, reserving a few to sprinkle on top.
- Use a ⅓-cup measuring cup to scoop the batter into the muffin cups and sprinkle the reserved chocolate chips on top.
- Bake for 22 minutes, or until the tops spring back when touched and a toothpick comes out with a few crumbs.
- Let the muffins cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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