DirectionsStep1Preheat oven to 350°, and spray muffin pans with olive oil.Step2In a large bowl, combine the "dry ingredients" the flour, baking soda, salt, and sugar.Step3To a separate medium bowl, whisk together the "wet ingredients" the eggs, vanilla, Greek yogurt, almond milk, and applesauce.Step4Pour the wet ingredients into the dry ingredients, and add the chocolate chips, reserving a handful to top the muffins with.Step5Gently mix the wet and dry ingredients together, until just combined.Step6Fill the prepared muffin cups 3/4 full of chocolate chip muffin batter, and add more chocolate chips to the tops.Step7Bake for 15 minutes, or until a toothpick inserted into the center of the chocolate chip muffin comes out clean.Step8Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 monthsIngredientsIngredientsadd Olive Oil Spray1 ½ cupsSelf Rising Flour1 teaspoonBaking Soda¼ teaspoonSalt½ cupBrown Sugar (packed)3 Eggs1 teaspoonVanilla Extract¾ cupGreek Yogurt½ cupAlmond Milk½ cupUnsweetened Applesauce½ cupSemi Sweet Chocolate Chips (or dark chocolate)See moreNutritionalNutritional73 Calories2.2 gTotal Fat20 mgCholesterol11 gCarbohydrate88 mgSodium2.5 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low-fat chocolate chip muffins
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