Healthy Chocolate Chip Muffins
User Reviews
5
Healthy Chocolate Chip Muffins
Description
These muffins are blended from whole wheat pastry flour combined with baking powder, soda, cinnamon, and salt to provide structure and flavor. In a separate wet mixture, almond milk and apple cider vinegar are combined to create a dairy-free buttermilk substitute, which is then mixed with eggs, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract. After combining the wet and dry ingredients, chocolate chips are folded in gently to maintain muffin lightness.
The batter is spooned into muffin cups and baked until a toothpick comes out clean, resulting in muffins with a tender crumb and moist interior, complemented by chocolate chip pockets. The cinnamon adds a subtle warmth without overpowering the chocolate.
This recipe makes 12 muffins, suitable for a wholesome snack or breakfast option. The use of whole wheat pastry flour offers a lighter whole-grain texture compared to regular whole wheat flour, and the natural sweeteners provide balanced sweetness.
Adjustments can be made with alternative flours or sweeteners if needed. The muffins cool before serving and can be refrigerated for freshness.
Ingredients
- ¾ cup almond milk at room temperature, unsweetened
- 3 teaspoons apple cider vinegar
- 1 ¾ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt sea salt
- 2 large egg at room temperature
- ½ cup pure maple syrup at room temperature
- ½ cup Greek yogurt at room temperature, plain, whole milk
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with paper or silicone liners.
- Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
- In a large bowl combine flour, baking powder, baking soda, cinnamon and salt.
- In the same bowl as milk, add eggs, maple syrup, Greek yogurt, coconut oil and vanilla extract. Whisk until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix!
- Fold in chocolate chips and evenly divide the batter evenly between the 12 muffin cups. Top with extra chocolate chips.
- Bake for 20-22 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
Notes
- If whole wheat pastry flour is unavailable, you can substitute with white whole wheat, a mix of all-purpose and whole wheat flour, or all-purpose flour.
- Any plain yogurt can be used in place of Greek yogurt without affecting the texture significantly.
- Maple syrup can be replaced with agave, honey, or monk fruit syrup alternatives based on preference or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 225kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 208mg | 9% |
| Potassium | 96mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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