I know I promised this a long time ago…
A LONG TIME AGO.
But here it is:
Skinny Chocolate Chunk Muffins!
My brother, who is convinced that anything that is “skinny” or “lighter” is automatically disgusting, LOVED THESE.
We were really bored on a Saturday night (sad life right?), were home alone, and debating what to make for breakfast in the morning before church. I looked in the refrigerator and saw the huge container of Chobani yogurt and knew that I had to use it up.
Muffins are a pretty hot item at my house like my Bran Muffins 2.0, so after stumbling across a recipe from Chobani for chocolate chunk muffins, I knew that they must be made.
They will go fast! 
Skinny Chocolate Chunk Muffins
slight modification from Chobani Kitchen
makes 18 muffins
1 (16 oz) container of Chobani Vanilla Chocolate Chunk Greek Yogurt
2¼ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
¾ tsp kosher salt
⅔ cup packed dark brown sugar
1/4 cup canola oil
2 large eggs
1 tbsp vanilla extract
1. Preheat oven to 375 degrees
2. Mix together all ingredients.
3. Spray 18 cups between 2 muffin trays and divide the batter into the 18 muffin cups. Bake for 15-18 minutes or until a toothpick can come cleanly out.
Nutrition Facts can be found here
