Ingredients
- 1 ¼ cup Chobani Vanilla Chocolate Chunk Greek Yogurt
- 2 ¼ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ⅔ cup packed dark brown sugar {I used light brown sugar}
- 6 tablespoons canola oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons coarse brown sugar {I used raw sugar}
Instructions
- Preheat Oven to 375 F. Spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
- Whisk together flour, baking powder, baking soda and salt.
- Whisk together brown sugar, Chobani, oil, eggs and vanilla.
- Add dry mixture to Chobani mixture and stir until nearly combined.
- Evenly divide batter among muffin cups.Sprinkle tops of muffins with sugar and bake until center of muffins resist light pressure, 16 to 18 minutes. Cool completely before serving.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Calories: