Healthy Bakery Style Chocolate Chip Muffins

Name: Healthy Bakery Style Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 muffins
Ingredients: 2 cups oat flour (you can make this by simply grinding up oats in the blender until they’re powder); 1/2 cup mini chocolate chips; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 1/4 teaspoons cinnamon; Pinch ground ginger (optional); 1/2 teaspoon salt; 2/3 cup maple syrup; 2 large eggs, room temperature; 1/3 cup coconut oil, olive oil, OR unsalted butter, melted; 1 cup unsweetened applesauce; 1/2 cup unsweetened almond milk

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4.9

144 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
12 muffins
Course
Breakfast
Cuisine
American

Healthy Bakery Style Chocolate Chip Muffins

Iris Warren

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Bakery Style Chocolate Chip Muffins made healthy! This recipe is made without sugar, butter, or gluten!

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Ingredients

Servings

2 cups oat flour (you can make this by simply grinding up oats in the blender until they’re powder)
1/2 cup mini chocolate chips
1 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
Pinch ground ginger (optional)
1/2 teaspoon salt
2/3 cup maple syrup
2 large eggs, room temperature
1/3 cup coconut oil, olive oil, OR unsalted butter, melted
1 cup unsweetened applesauce
1/2 cup unsweetened almond milk

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Instructions

Preheat oven to 450 degrees (F). Line a muffin tin with paper or foil liners; set aside.
In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger (if using), and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, and milk; mix well until thoroughly combined. Gradually add the wet mixture into the dry mixture, stirring until combined. The batter will be quite thin - not to worry!
Divide the mixture among the prepared muffins. Bake for 10 minutes, then reduce the heat to 400 degrees (F) and continue baking for another 10 minutes. Remove pan from oven and allow the muffins to cool completely in the muffin tin. Serve at once or store in an airtight container for up to 3 days. We love to freeze these, too. They'll last in a freezer bag stored in your freezer for 1 month.

Notes

To make these nut free you may use soy or cow's milk in place of the almond milk. If you are gluten intolerant please make sure all of your ingredients are labeled gluten-free (including baking powder/baking soda/etc.) I am not claiming this recipe is low-calorie, however it is comprised of healthy ingredients and is much lower in calories than store bought muffins and many other muffin recipes.