These muffins are really good, just like recipe says they turned out super moist, the low-fat yogurt definitely added lots of moisture; and without any butter or oil, they were much lighter and super delicious!
YIELD
24 servingsPREP
10 minCOOK
25 minREADY
35 minIngredients
Directions
Preheat over to 350℉ (180℃).
Grease muffin tin with cooking spray or butter.
Mix together dry ingredients in a large bowl.
Mix in wet ingredients, add chocolate chips at the end and mix until well blended.
Spoon 1½ spoonfuls into each muffin.
Makes about 24 muffins.
Cook for 25 to 30 minutes or until a wooden stick inserted comes out clean.
Cool for a few minutes and serve warm, or cool muffins on a wire rack completely and store at an air-tight container.
Comments
really good, but i found that half the chocolate chips was better, and more spice(i added cinnamon, more pumpkin pie spice and vanilla) otherwise they were really tasty. I loved the yogurt.
Glad to hear you liked these muffins. We loved them too, so moist, delicious and very healthy! Next time we will add more spice and consider to cut the chocolate chips into half.