These Yogurt Chocolate Chip Muffins are so moist and high in protein thanks to Greek Yogurt! Perfect to make ahead for breakfast!

YOGURT MUFFIN NOTES:

I felt these tasted just right, not too sweet. If you want to make this a little lighter, you cut the sugar to 1/2 cup and the butter to 2 tbsp so they will be 6 points each.
To lower the carbs, swap the sugar for Sugar alcohols such as xylitol or erythritol, or Splenda the muffins will be 5 SP each.
Swap the chocolate chips for blueberries for variations.
Refrigerate up to 3 to 4 days or freeze for up to 1 month. Soften a few seconds in the microwave before eating.
To make them gluten-free, I used Cup4Cup (affil link) and had great results.

INGREDIENTS:

cooking spray
1 3/4 cups cake flour (see notes below for GF)*
1/2 tsp baking soda
3 tablespoons unsalted butter, room temperature
2/3 cup sugar
3 large egg whites (or two large eggs)
1/2 tbsp vanilla extract
10 ounces (1 1/4 cups ) 0% Greek yogurt
9 tbsp semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
Mix flour and baking soda with a whisk in a medium bowl.
In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

NUTRITION INFORMATION
Yield: 12 servings, Serving Size: 1 muffin

Amount Per Serving:
Freestyle Points: 7
Points +: 5
Calories: 187 calories
Total Fat: 5.5g
Saturated Fat: 3.5g
Cholesterol: 8mg
Sodium: 256mg
Carbohydrates: 30g
Fiber: 0.5g
Sugar: 17g
Protein: 6g

YOGURT CHOCOLATE CHIP MUFFINS

YOGURT MUFFIN NOTES:

INGREDIENTS:

DIRECTIONS: