Chocolate Chip Cranberry Pecan Muffins

• 1-3/4 cup Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Dried Cranberries, Roughly Chopped
• 1/2 cups Whole Pecans, Roughly Chopped
• 1/2 cups Semi-Sweet Chocolate Chips
• 1/3 cans Olive Oil
• 1/2 cups Maple Syrup
• 2 whole Eggs
• 1 cup Plain Greek Yogurt
• 1 teaspoon Vanilla Extract

1. Preheat oven to 425u0b0F. Line a muffin tin with liners and set aside.
2. In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine. Add dried cranberries, pecans and chocolate chips and mix.
3. In a separate bowl, whisk oil and maple syrup. Add eggs, yogurt and vanilla and stir to combine. Add the wet ingredients to the dry ingredients and stir to combine. Divide the mixture evenly among the muffins tins.
4. Bake for 12-13 minutes, or until a toothpick inserted in the middle of the muffins comes out cleanly.
5. Once the muffins are baked, allow them to cool before removing them from the baking tin. Serve immediately or store in the fridge for up to a week.

whole wheat flour, baking powder, baking soda, salt, cranberries, pecans, semisweet chocolate chips, olive oil, maple syrup, eggs, greek yogurt, vanilla

Taken from tastykitchen.com/recipes/breads/chocolate-chip-cranberry-pecan-muffins/ (may not work)