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mixonitup
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Preheat oven to 375℉ degrees and line your mini muffin cup trays - set aside.
In a medium bowl mix your dry ingredients - flour, baking powder, baking soda, and salt. Mix well.
In another medium bowl mix your wet ingredients, yogurt, maple syrup, eggs, butter and vanilla. Combine well.
Add your went ingredients into your dry ingredients and mix well until completely combined.
Add the chocolate chips and mix. Using a small spoon or ice cream scooper, fill your mini muffin tray. Don't over fill.
Bake for 10 minutes, or until golden brown.
Let them completely cool and serve!
To make them egg free, add an extra ½ cup of milk and use a bit more baking soda.
Gluten free flour will also work, sub 1:1.
You can freeze in freezer bag for up to 3 months. For day to day consumption, I store them on the counter in an airtight container.