These mini chocolate chip muffins are going to be your new favorites! Super soft and full of mini chocolate chips, they make the perfect snack! You kids will love them too! Enjoy!
Mini Chocolate Chip Muffins
Serving size is one muffin, makes about 24 muffins.
- 1c - blanched almond flour
- 1c - whole wheat white flour
- - 1 scoop Vanilla IdealRaw Organic Protein
- 1tbsp - baking powder
- - pinch of salt
- 1c - non-fat, plain Greek yogurt
- .5c - coconut sugar
- 1tsp - vanilla extract
- .25c - unsweetened almond milk
- .33c - mini chocolate chips
Amount per serving
|Calories||86kcal||36 Calories from Fat|
|% Daily Value *|
Preheat oven to 350 degrees, and spray a 24 cup mini muffin pan with non-stick cooking spray. Set aside.
In a medium sized bowl, combine the flours, protein powder, baking powder, and salt. Stir until incorporated.
In another bowl, whisk together the yogurt, coconut sugar, vanilla, and almond milk.
Add the wet ingredients to the dry ingredients and stir until combined. Fold in the chocolate chips.
Fill the prepared pan(s) with batter 2/3 full. The batter should fill 24 muffin cups. Bake for 12 minutes or until edges slightly pull away from the edges. Let cool and enjoy!