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Mini Chocolate Chip Muffins
There’s something nostalgic about Little Debbie Mini Chocolate Chip Muffins, and now you can make a homemade version that's more wholesome. These little muffins are soft and moist from the Greek yogurt, and naturally sweetened with honey. They're perfect for quick breakfasts, lunchboxes, or an after-school snack!
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup greek yogurt
- 1 tbsp vanilla
- 3/4 cup honey
- 1/4 cup coconut oil, melted
- 2 large eggs, room temperature
- 1 cup mini chocolate chips, divided
Instructions
- Preheat oven to 350 degrees. Grease a mini muffin tin with nonstick cooking spray.In a medium bowl combine the flour, baking soda and salt, set aside.
- In a large bowl combine yogurt, honey, coconut oil and eggs. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix just until combined. Fold in 3/4 cup of the mini chocolate chips (Don't over mix)
- Divide the batter between the muffin tin then top with the remaining chocolate chips on top.Bake for 10 minutes or until the muffins look golden brown and set. Remove from the muffin tin to cool completely. Enjoy!
Nutrition Information
Calories: 132kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 17mgSodium: 107mgPotassium: 28mgFiber: 0.5gSugar: 14gVitamin A: 39IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg