Chocolate Chip Greek Yogurt Muffins

greek yogurt chocolate chip muffins

I’ve been cooking up lots of savory dishes lately (more on that later!) so I decided we needed some sweet up in here! I love cooking and baking with plain Greek yogurt and wanted to try making muffins with the protein-rich low fat version. This recipe for chocolate chip Greek yogurt muffins has a few of my favorite flavors mixed together.

Maui brand sugar recently sent me a few products to try, and what perfect timing after our amazing trip to Tokyo and Hawaii!   While we didn’t make it to Maui this trip, we loved every minute of the vacation and Oahu was incredible.  New York City has yet to warm up (where are you, spring?!) but baking with this sugar was kind of like being on Hawaii…kind of!

Ingredients for 18 small muffins:

2 cup flour
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1 large ripe banana, mashed
2 eggs
1/2 cup low fat plain greek yogurt
1 tbsp vanilla extract
1/2 cup unsweetened almond milk
1/2 cup chocolate chips

Directions:

  1. Preheat oven to 400 degrees
  2. In a large bowl, combine flour, sugar, baking powder and salt
  3. In a medium sized bowl, mashed banana, combine eggs, greek yogurt, vanilla and almond milk
  4. Mix the wet ingredients into the dry and stir to combine, add chocolate chips
  5. With an ice cream scoop or large spoon, fill each the muffin tin 3/4 of the way full (you can either use a well greased nonstick muffin pan, or use cupcake liners)
  6. Sprinkle each muffin with sanding sugar (I used Maui brand crystalized white sugar) for an extra crunch
  7. Bake for 25 minutes or until the muffins are golden brown and cooked through

how to bake with sanding sugar

banana chocolate chip muffins

chocolate chip muffins with banana and greek yogurt

how to bake with greek yogurt

I served these muffins with homemade maple raspberry jam which has a very similar recipe to my homemade blueberry chia seed jam, just with raspberries and lemon instead of blueberries and vanilla. So thick and rich, and easy to make, it’s great to keep a batch in your fridge or give as a gift!

If you’re using larger muffin tins, your recipe will yield fewer, larger muffins than mine and might require a bit more cook time.  I like to serve smaller muffins, especially if the muffins are on a menu with other goodies.  More room for other tasty dishes. I used this KitchenAid nonstick muffin tin which gives me consistently great results. It’s totally worth investing in good nonstick cookware and bakeware – it really does make a difference.

What’s your favorite fruit to bake with? Have you ever tried Hawaiian sugar?  If you try this recipe at home, please let me know how you like it! Hope you enjoy…

-MW.