Healthy Bakery Style Chocolate Chip Muffins
User Reviews
4.9
Healthy Bakery Style Chocolate Chip Muffins
Description
These Healthy Bakery Style Chocolate Chip Muffins combine oat flour with mini chocolate chips, cinnamon, and a pinch of ground ginger for a subtle spice. The wet ingredients include maple syrup, eggs, melted coconut oil, unsweetened applesauce, and almond milk, which together create a thin batter that bakes into moist, tender muffins. Baking starts at a high temperature to help rise and set a crust, then the heat is reduced to finish baking evenly. The result is a slightly sweet muffin with a tender crumb and chocolate pockets.
The use of oat flour and applesauce adds fiber and moisture while reducing the need for refined sugars and fats commonly found in store-bought muffins. These can be enjoyed fresh, stored for a few days, or frozen for longer keeping. This recipe allows substitution of oils or milk for dietary preferences, making it a flexible home-baked choice.
With simple pantry staples and a straightforward mixing method, this recipe suits home cooks looking for a less processed muffin option without sacrificing texture or chocolate enjoyment.
Ingredients
- 2 cups oat flour can be made by grinding oats until 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 egg large, room temperature
- 1/3 cup coconut oil or olive oil, or unsalted butter, melted
- 1 cup applesauce unsweetened
- 1/2 cup almond milk unsweetened
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, substitute almond milk with soy or cow's milk.
- Ensure all ingredients are certified gluten-free if you are gluten intolerant, including baking powder and soda.
- While not low-calorie, the recipe uses wholesome ingredients for a healthier muffin option compared to typical store-bought versions.
- These muffins freeze well for up to one month in a sealed freezer bag.
User Reviews
Overall Rating
4.9
You'll Also Love
