Chocolate Chip Mini Muffins

Yields: 32 mini muffins

These mini muffins are perfect for quick grab-and-go breakfasts, snacks, and even desserts! They’ll keep for at least 1 week if stored in an airtight container in the refrigerator.

2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
2 tsp baking powder
¼ tsp salt
2 large eggs, room temperature
1 tbsp (15mL) vanilla extract
½ cup (120g) plain nonfat Greek yogurt
2 tbsp (30mL) honey
¾ tsp vanilla crème stevia
¾ cup (180mL) nonfat milk
5 tbsp (70g) miniature chocolate chips

Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the honey and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in ¼ cup of mini chocolate chips.
Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 11-14 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Agave or pure maple syrup may be substituted for the honey.

If you prefer, an additional 6 tablespoons of honey may be substituted for the vanilla crème stevia, and the milk should be reduced to 6 tablespoons to compensated for the added liquid.

Any milk may be substituted in place of the nonfat milk.

Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.

If you prefer, this recipe will yield 12 standard sized muffins. The baking temperature remains the same. Begin checking on them after about 15 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.

{gluten-free, clean eating, low fat, lower sugar, higher protein}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/05/11/chocolate-chip-mini-muffins/