1/2cupnonfat plain Greek yogurtat room temperature
1/2cuphoney or pure maple syrup
1/3cupunsweetened almond milk or milk of choice
1/4cupcanola oilor melted, cooled coconut oil, light extra virgin olive oil, or melted, cooled unsalted butter
1teaspoonpure vanilla extract
Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don’t leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!
TO STORE: Let the muffins cool completely on a wire rack before placing them in a storage container. Next, line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on the paper towel. Then, top your muffins with another paper towel to absorb the excess moisture, and store at room temperature for up to 4 days.
TO FREEZE: Individually wrap the muffins in plastic, then place them in a ziptop bag and freeze for up to 2 months. Let thaw at room temperature or rewarm gently in the microwave.