SUGARFREE JAM RECIPES

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YOGURT CHOCOLATE CHIP MUFFINS - SKINNYTASTE



Yogurt Chocolate Chip Muffins - Skinnytaste image

These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

cooking spray
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

Steps:

  • 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° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

Nutrition Facts : ServingSize 1 muffin, Calories 187 kcal, CarbohydrateContent 30 g, ProteinContent 6 g, FatContent 5.5 g, SaturatedFatContent 3.5 g, CholesterolContent 8 mg, SodiumContent 256 mg, FiberContent 0.5 g, SugarContent 17 g

YOGURT CHOCOLATE CHIP MUFFINS - SKINNYTASTE



Yogurt Chocolate Chip Muffins - Skinnytaste image

These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 9

cooking spray
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

Steps:

  • 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° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

Nutrition Facts : ServingSize 1 muffin, Calories 187 kcal, CarbohydrateContent 30 g, ProteinContent 6 g, FatContent 5.5 g, SaturatedFatContent 3.5 g, CholesterolContent 8 mg, SodiumContent 256 mg, FiberContent 0.5 g, SugarContent 17 g

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