Ingredients
1¼cupsall purpose flour,spoon and leveled
½tspbaking soda
½tspground cinnamon
½cuppure maple syrup
¼cuplight brown sugar,or dark brown, lightly packed
½cupGreek yogurt,plain non fat
2tbspbutter,or melted coconut oil, melted, slightly cooled
1egg white,beaten
1tsppure vanilla extract
½cupmini chocolate chips
Preparation
Preheat the oven to 350 degrees F. Spray two mini muffin pans with nonstick cooking spray. Set the pan aside.
In a large bowl, gently toss the flour, baking soda, and cinnamon together. Set aside.
In a separate bowl, whisk the maple syrup, brown sugar, yogurt, butter, beaten egg white, and vanilla together until no brown sugar lumps remain and everything is combined.
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until just combined. Do not overmix. Fold in the mini chocolate chips.
Fill the muffin cups only about halfway.
Bake for 12 to 14 minutes or until a toothpick inserted into the center comes out clean. If the oven has hot spots, be sure to rotate the pans during bake time. Remove pans from the oven.
Allow muffins to slightly cool, then serve and enjoy!
