Ingredients
- 1 1/2 cup Gluten-Free Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 pinch Sea Salt
- 1/4 cup Butter Unsalted, Melted
- 1 cup Plain Greek Yogurt Full fat
- 1/2 cup Pure Maple Syrup
- 2 whole Egg
- 2 tsp Pure Vanilla Extract
- 3/4 cup Mini Chocolate Chips Semi-Sweet, Or 2-3 tbsp sprinkles
Instructions
- Whisk dry ingredients together in one bowl
- In another combine all wet ingredients, add dry to wet and combine, then fold in chocolate chips, reserving some for topping
- Evenly distribute among a 24 mini muffin pan
- Bake at 350 for 12-13 minutes until tops start to golden
- Allow to cool a few minutes, then pop out of the muffin pan and place on a cooling rack
- Store in an airtight container