Healthy Chocolate Chip Muffins
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5.0
6 reviews
Excellent
Healthy Chocolate Chip Muffins
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Simple Healthy Chocolate Chip Muffins made with whole grain flour and dairy-free too. This recipe is great for kids!
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Ingredients
- 2 cups whole wheat pastry flour * or 1:1 gluten-free all-purpose
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup oil avocado, light olive, sunflower
- 1/3 cup maple syrup
- 3 tablespoons granulated sugar see notes
- 2 teaspoons vanilla extract
- 2 large eggs room temperature**
- 2/3 cup non-dairy milk soy, cashew, almond, oat, coconut, hemp
- 3/4 cup mini chocolate chips
- coarse sugar for sprinkling tops
Instructions
- Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
- Mix dry ingredients: In a medium bowl whisk together flour, baking powder and salt. Set aside.
- Mix wet ingredients: In a large bowl whisk together oil with maple syrup, add in eggs and vanilla, whisk until combined.
- Combine: Add bowl of dry ingredients into large bowl of wet ingredients. Gently begin to combine then add in milk and stir until ingredients are almost incorporated. Gently fold in chocolate chips, being careful not to over-mix. Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins.
- Bake: Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (I like to use a medium cookie scoop). Sprinkle on more mini chocolate chips if you'd like and top with pinches of coarse sugar. Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 10-12 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10 minutes before gently removing. TIP: if greasing muffin pan, I use a butter knife to remove from pan.
- Cool: Transfer chocolate chip muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days. These muffins are a little bit more dense than traditional muffins. They taste amazing warmed up with a little bit of butter.
Equipments used:
Notes
- *FLOUR – Whole wheat white flour OR half all-purpose half whole wheat flour OR 1:1 gluten-free all-purpose flour will be fine. I did not test with grain-free flours. If looking for grain free muffins, try my cassava flour muffins.
- *SUGAR - If you're looking for a less sweet muffin, you can omit the granulated sugar. If you want a slightly sweeter muffin, you can add 1/3 cup granulated sugar. Do not change or omit the maple syrup. Honey may be subbed in its place though.
- *TO MAKE VEGAN – Sub eggs with 2 Tbsp flaxseed meal + 1/3 cup water; let mixture gel up for 5 minutes. I haven't tested the egg free version with the 1:1 gluten free flour, so if trying this way, the results may differ.
- Feel free to half the batch if you'd like 6 muffins.
- recipe slightly updated in 2021 for better results and vegan version.
Nutrition Information
Show Details
Serving
1muffin
Calories
223kcal
(11%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Cholesterol
16mg
(5%)
Sodium
194mg
(8%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 223kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 16mg | 5% |
| Sodium | 194mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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