Description
These mini chocolate chip muffins are perfect for busy mornings, featuring a comforting blend of oats and yogurt for a healthy twist.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup oats
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup yogurt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.
- Mix together the flour, oats, brown sugar, baking powder, baking soda, and salt in a bowl until well combined.
- Combine the yogurt, milk, vegetable oil, and vanilla extract in another bowl, mixing until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix! Then, fold in the mini chocolate chips.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before transferring them to a wire rack.
Notes
These muffins store well for several days and can be frozen for up to 3 months. Swap ingredients for personalized variations!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 4g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg