Chocolate Chip Muffin Recipe

Hello Walking friends,

We provided some chocolate chip muffins as trail angels yesterday and I thought I would share the recipe. Feel free to substitute!  If I had had blueberries I would have used them instead.

• 1 3/4 cup flour, a mixture of whole wheat and white.  I actually used about 2 c. of mostly whole wheat
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup melted coconut butter or olive oil BUT I USED UNSWEETENED APPLESAUCE!
• 1/2 c. runny honey
• 2 eggs
• 1 c. plain greek yogurt
• 2 t. vanilla extract (I forgot this)
• 1 c. chocolate chips
• 1 TBSP ground cinnamon

Preheat oven to 375°.  Line muffin cups with liners or grease with butter or oil.  In a large mixing bowl, whisk together all dry ingredients  except chips and cinnamon.  In another bowl, whisk the applesauce (or oil) and honey, then add the eggs and beat, and then add the yogurt and vanilla.  Put the wet ingredients into the dry, and mix with a spoon until everything is almost mixed.  Mix the chocolate chips with the cinnamon (which apparently keeps the chips from floating to the bottom) and then fold into the muffin batter.  Divide evenly among the muffin cups (I had about 15).  If you want, you could sprinkle the tops with turbinado sugar.  Bake for about 15 minutes, or until they are golden on top, then cool on a cooling rack.