45 Calorie Mini Chocolate Chip Muffins
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
14 minutes
Rating
4.1 out of 5 stars
(7)
Ingredients
36 servings
- 1 and 1/4 cups (156g) all-purpose flour* (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60ml) pure maple syrup*
- 1/4 cup (50g) lightly packed light or dark brown sugar
- 1/2 cup (125g) plain nonfat Greek yogurt*
- 2 Tablespoons (28g) butter or coconut oil, melted and slightly cooled*
- 1 egg white, beaten*
- 1 teaspoon pure vanilla extract
- 1/2 cup (90g) mini chocolate chips*
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Preparation
Step 1
Preheat oven to 350°F (177°C). Spray two mini muffin pans with nonstick cooking spray. This recipe makes around 36 muffins, so you will only use half of the 2nd pan. I do not recommend mini liners for these. Set pan aside.
Step 2
In a large bowl, gently toss the flour, baking soda, and cinnamon together. Set aside. In a separate bowl, whisk the maple syrup, brown sugar, yogurt, butter, beaten egg white, and vanilla together until no brown sugar lumps remain and everything is combined. Pour the wet ingredients into the dry ingredients and stir with a silicone spatula or large wooden spoon until *just* combined—do not overmix. Fold in the mini chocolate chips.
Step 3
Fill muffin cups only about halfway—these muffins rise! A couple teaspoons of batter per cup is plenty. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. If your oven has hot spots, be sure to rotate the pans during bake time. My muffins took 12 minutes. Remove pans from the oven. Allow muffins to slightly cool before enjoying.
Step 4
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