Ingredients:

  • 1 large Egg
  • 120g Plain Greek yogurt
  • 80ml Pure maple syrup
  • 60ml Melted coconut oil
  • 60ml Whole milk
  • 5ml Pure vanilla extract
  • 190g All-purpose flour
  • 5g Baking powder
  • 2g Baking soda
  • 1g Fine sea salt
  • 90g Mini dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 24-count mini muffin tin or line with paper liners.
  2. In a large glass mixing bowl, whisk together the egg, Greek yogurt, maple syrup, melted coconut oil, milk, and vanilla extract until the mixture is completely emulsified and smooth.
  3. Sift the all-purpose flour, baking powder, baking soda, and sea salt directly into the wet ingredients. Use a silicone spatula to fold the mixture until just combined, being careful not to over-mix.
  4. Gently fold in the mini dark chocolate chips or other optional mix-ins.
  5. Use a small cookie scoop to portion the batter into the prepared mini muffin tin, filling each cavity about 3/4 full.
  6. Bake for 12 minutes or until the tops are golden and spring back when lightly touched.