High Protein Chocolate Chip Muffins

High Protein Chocolate Chip Muffins are cheaper than the store bought mini muffins, better for you and have a higher protein content.

My kids love those muffins from Costco and eat them like they are going out of style. These have better ingredients and more protein! Grey ate like 6 of these in one sitting. He’s definitely growing, I like to know what he’s eating especially since in the past he was so picky and would hardly eat anything.

These we’re so good, honestly I had a hard time stopping at one, so I ate four. They are easy to splurge on so you have to put them away after they cool or they become more-ish. Enjoy, I know my kids and I have.

High Protein Chocolate Chip Muffins

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Fage 0% fat plain Greek yogurt
1/4 cup milk (I used 2%)
1/3 cup Honey
1/4 cup salted butter, melted and slightly cooled
2 eggs
2 teaspoons pure vanilla extract
1 cup semi sweet chocolate chips

High Protein Chocolate Chip Muffins

Directions

Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray. Mine made about 30 mini muffins.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
In another bowl, stir together the yogurt, honey, eggs, butter, and vanilla.
Gently stir the yogurt mixture into the flour mixture.
Stir in the chocolate chips.
Divide batter among the prepared muffin tin, filling just below the edge of each cup.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Remove from oven, and let cool in the pan for 2 minutes. Carefully transfer muffins to a wire rack to cool fully.