Chocolate chip mini muffins

1. 1) Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.

2. 2) In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

3. 3) In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.

4. 4) Gently stir the yogurt mixture into the flour mixture.

5. 5) Stir in the chocolate chips.

6. 6) Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 ½ tablespoon in each mini muffin cup.)

7. 7) Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not over bake.

8. 8) Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.

9. NOTES:
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge as they will firm up when cold.

10. You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.