5 from 39 votes
Healthy Chocolate Chip Muffins
Healthy Chocolate Chip Muffins use whole wheat pastry flour, almond milk, Greek yogurt, and maple syrup to create tender, moist muffins with a gentle cinnamon hint. The addition of coconut oil and vanilla enhances flavor while chocolate chips provide sweet pockets throughout. These muffins bake golden brown and offer an option for a wholesome snack or breakfast treat with a balanced texture and subtle sweetness.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
12
Calories:
225 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 225
% 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.