Ingredients:

  • 2 cups (240g) whole wheat pastry flour or oat flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 0.5 tsp ground cinnamon
  • 1 cup (245g) plain 2% Greek yogurt
  • 0.5 cup (160g) pure maple syrup
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2 tbsp (28g) melted coconut oil
  • 0.75 cup (130g) dark chocolate chips (60-70% cacao)
  • 2 tbsp rolled oats for topping

Instructions:

  1. Preheat your oven to 400°F (205°C) and line a standard 12-cup muffin tin with paper liners or silicone molds.
  2. In a large mixing bowl, whisk the room temperature egg with the maple syrup and Greek yogurt until the mixture is pale and frothy.
  3. Sift the whole wheat pastry flour, baking powder, baking soda, sea salt, and cinnamon directly into the wet ingredients.
  4. Using a silicone spatula, gently fold the dry ingredients into the wet emulsion until just combined. Be careful not to overmix to ensure a tender crumb.
  5. Fold in 0.5 cup of the dark chocolate chips. Reserve the remaining chips for topping.
  6. Allow the batter to rest for 8–10 minutes. This helps the starches hydrate for a better rise and bakery-style dome.
  7. Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining chocolate chips and rolled oats over the tops.
  8. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire cooling rack immediately.