Chocolate Chippers
Part of my weekly kitchen rhythm is making an easy to grab snack for our afternoons. Often, we finish up our quiet time with a quick clean up and the kids run outside to catch another hour of two of outside time before showers and dinner. I know that my kids get three solid balanced meals a day, so if their snacks lean more towards “treat” territory, I feel ok about that! Muffins have become our go to grab and go snack for these cold outside afternoons. I can pour them a glass of milk or hot cocoa and hand them a muffin and off they go to explore together. I love hearing them chat on their walkie talkies as they munch on their snacks. I love making mini muffins because the big kids can eat 3 or 4 and feel satisfied, but the little ones that can’t always finish a whole big muffin can just grab one and not waste food!
½ cup butter, melted and cooled slightly
1 cup coconut sugar
1 ½ cups greek yogurt
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips
Directions:
Preheat your oven to 375 degrees F. Prepare your muffin cups with liners or rub olive oil or coconut oil in them to keep them from sticking. In a large bowl, whisk the melted butter, coconut sugar, greek yogurt, eggs, and vanilla together until a glossy mixture forms. Add the flour, baking powder, baking soda, and salt and use a wooden spoon or rubber spatula to gently fold the mixture together until just barely combined. Pour the chocolate chips in and mix through. We don’t want to over mix the batter here! Fill your muffin liners about ¾ of the way full. Pop in the oven for about 18 to 25 minutes depending on the size of your muffins! They should just turn golden on the top and spring back when you gently press a finger on top. Let them cool for about 15 minutes and enjoy! They will keep in a covered container at room temperature for up to 5 days, perfect for snack grabbing ;)
