Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) coconut sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180g) plain Greek yogurt
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/3 cup (75g) melted coconut oil
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Create a well in the center of the dry ingredients and pour in the Greek yogurt, almond milk, melted coconut oil, egg, and vanilla extract. Fold with a spatula until just combined, leaving some lumps.
  4. Gently fold in 3/4 cup of the chocolate chips. Divide the batter evenly among the 12 muffin cups, filling them nearly to the brim, and press the remaining chocolate chips into the tops.
  5. Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, lower the temperature to 350°F (175°C) and bake for an additional 15–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.