Greek Yogurt Espresso Chocolate Chip Muffins
Get your chocolate and coffee fix all in one gorgeous HEALTHIER muffin! These super-soft muffins get their amazing texture from greek yogurt and they go amazing with your morning coffee!
Servings 1 dozen muffins
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup agave syrup
- 1/2 cup coconut oil melted
- 1/2 cup greek yogurt
- 2 large eggs
- 3/4 cup milk
- 1/4 cup brewed espresso
- 1 tablespoon vanilla extract
- 2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside.
In a large bowl, beat sugar, agave, coconut oil, yogurt, eggs, milk, espresso, and vanilla until smooth. Fold in flour, baking powder, and salt until batter is just combined. Fold in chocolate chips.
Fill muffin cups to brim with batter. Bake muffins at 425F 5 minutes then reduce heat to 375F and continue baking an additional 13-14 minutes until muffins test done with a toothpick.
Cool muffins in pan 10 minutes, then transfer to a wire cooling rack to cool completely. Enjoy!
Serving: 1g | Calories: 314kcal | Carbohydrates: 43.1g | Protein: 5.2g | Fat: 14.8g | Saturated Fat: 10.9g | Polyunsaturated Fat: 3.9g | Cholesterol: 33mg | Sodium: 79mg | Fiber: 2.8g | Sugar: 21.4g