Chocolate Chip Mini Muffins

While I'm not going to pretend that muffins with chocolate chips are "healthy," they are healthier than their boxed mix or Dunkin' Donuts counterparts. Easy to throw together, one bowl recipes are my favorite and this is one of those. And my kids love them which alone makes the recipe a keeper. I typically double the recipe and freeze half for weekday lunchbox snacks.

Chocolate Chip Mini Muffins

Ingredients
1/4 c. pure maple syrup (can be swapped out for honey or agave if you prefer)
1/4 c. lightly packed brown sugar (light or dark work as does coconut sugar)
1/2 c. plain Greek yogurt (regular plain yogurt also work 
2 Tbls. melted coconut oil, cooled (can be swapped for butter)
1 egg white, beaten
1 tsp. vanilla extract
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 c. mini chocolate chips

Directions

1. Preheat oven to 350 degrees. Spray two mini muffins pans with non-stick cooking spray or line with silicon muffin liners. (The recipe makes about 36 mini-muffins so you won't need the whole second tray. Add a little water to the empty muffin cups so they don't burn. They also work great as regular sized muffins - they'll make about 12.)

2. In a large bowl, whisk the maple syrup, brown sugar, yogurt, oil, egg white and vanilla together until no lumps remain and everything is combined. Add in the dry ingredients (flour, baking soda and cinnamon) and stir until just combined. Do not over-mix. Fold in the chocolate chips.

3. Fill muffin cups about halfway - they rise quite a bit! Bake for 12-14 minutes or until toothpick inserted in the middle comes out clean. (If you're making full sized muffins adjust cook time to 18 min.)

 Allow to cool and store in an airtight container. Muffins should be good for 5-7 if they last that long. If freezing, cool completely and freeze for up to 3 months.