Categories: Breakfast

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

1. Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.

2. Mix flour and baking soda with a whisk in a medium bowl.

3. In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.

4. In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.

5. Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.

6. With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).

7. Bake at 375° for until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

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