Description
Soft, yummy mini chocolate chip muffins that are just as good as the ones from the store, but better for you? Yes, please! These muffins are super tasty and you definitely should make them if there are Little Bites fans at your place!
Ingredients
cooking spray
2 cups all-purpose flour
½ cup white sugar
2 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 ¼ cups milk
⅓ cup vegetable oil
2 teaspoons vanilla extract
¾ cup mini chocolate chips
Instructions
Turn the oven heat up to 375 degrees F. Make the mini muffin pan non-sticky with spray.
In a usual size bowl, mix the flour, baking powder, baking soda, and salt.
Get another bowl and mix together the yogurt, maple syrup, eggs, butter, and vanilla.
Mix the yogurt stuff into the flour stuff, but do it softly.
Throw in the chocolate chips.
Spread the mix into the muffin spots, almost to the top. (Each spot gets about 1 ½ tablespoon of batter.)
Bake for 10-12 minutes. Edges should look a bit golden brown, and a cake tester should come out clean. Don’t cook them too long.
Take them out of the oven. Let them sit in the pan for 2 minutes. Use a small knife to loosen them if you need to. Then, move them to a cooling rack to cool all the way.
Notes
Let it cool, then keep it in a tight box for up to three days just sitting out. Put it in the fridge in a tight box for up to five days. Warm it up a bit to eat from the fridge, as they get hard when cold. You can freeze the muffins, too. Put them in a freezer bag, take out as much air as you can, and they’ll be good for three months. Let them thaw out or warm them up in the microwave for 15 seconds at a time.
I love using thick Greek yogurt in this mix. If you want, use normal yogurt, but put in two more spoons of flour to make sure it’s not too liquid. I like the tiny chocolate bits better because they spread out more in the muffins, but big ones work too, just use a cup of them.
If you can’t have dairy, get a dairy-free Greek yogurt like the ones from Siggis that are made from plants, and use a light oil like canola instead of butter.
- Prep Time: 10 minutes
- Cook Time: 12minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 12 (Makes 24 mini muffins)
- Calories: 175kcal
- Sugar: 13g
- Sodium: 155mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Mini Muffin Pan, Mixing Bowl, Chocolate Chips
