Can I just say, we love, love, LOVE these muffins! ❤️ I’ve probably made 50 batches of these in the last few years. Maybe more. These healthy chocolate chip muffins are on my list of foods to take to new moms because they are great for breakfast, snack, dessert and in the middle of the night when you’re feeding a newborn. Plus they freeze great so you can stash some away for another time. It’s always nice to have chocolate on hand, right? (Check out some of our other favorite healthy muffins.) I take a double batch of these muffins to teacher breakfasts at my kids’ preschool and they are always gone so quickly! I make these chocolate chip oat muffins for my family on a regular basis, too, and my husband is always asking if we have any extra hiding somewhere in the freezer. They don’t last long around here. Maybe I should make double batches for us, too. These whip up so quickly and come out perfect and delicious every time. I seriously can’t resist them. And knowing they are 100% whole grain, with just a small amount of butter and brown sugar, well, I’m completely happy not to resist. Soft, fluffy and big chocolate flavor in every bite. ❤️ OK, let’s get baking! (You can also check out my Google web story for this chocolate chip muffins recipe.) Now, I’ve got some notes and substitutions coming up below on how to make chocolate chip muffins. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Oats: Old fashioned rolled oats are my go-to here, but you could substitute quick oats if that’s what you have. Milk: I’ve used skim milk, 2% and soy milk for these muffins and all work great. Unsweetened almond milk should be fine, too. Flour: I use white whole wheat flour, which is a little lighter in texture and taste than whole wheat flour, while still being a whole grain. You can substitute whole wheat flour or all-purpose flour if you prefer. Or use a combination of whole wheat and all-purpose flour. Butter: I’m lazy and usually melt my butter in the microwave. Who has time to let it soften? Just don’t add it to the egg while it’s super hot or you might scramble the egg. Chocolate chips: I use regular semi-sweet chocolate chips, but you could also try these with dark chocolate chips if you’d like. The recipe calls for a full cup, and they are chock full, but you can reduce this to ½ cup or ¾ cup if you want.
And while I don’t do this, because my kids would balk, I know several readers have made these and added in chopped walnuts. Sounds like a yummy mix-in! OK, let’s talk about making these work for some various dietary needs. If you need these to be dairy free, use a milk substitute, such as soy milk, and then use oil or applesauce in place of the butter. You’ll also need to make sure to use dairy-free chocolate chips. You can also make them vegan! Substitute a flax egg for the egg, use a milk substitute, oil or applesauce in place of the butter and vegan chocolate chips. Finally, let’s talk about what to do with the leftovers. Because they keep great and it’s so wonderful to have some of these chocolate chip muffins tucked away for a rainy day!
How to store muffins:
– These muffins will keep, covered, at room temperature for 3-4 days. After that, you can move them to the refrigerator, where they will keep for another 2-3 days. – You can also freeze the extras. Let the muffins cool completely. Place them in a freezer-safe ziptop bag (that’s labeled!) and freeze for up to 6 months. – I like to wrap them individually in aluminum foil before putting them into the bag. It adds an extra layer of protection from freezer burn and ice accumulation. – To thaw, just place one or more muffins in the refrigerator overnight. Serve cold from the fridge or warm in the microwave for about 15-20 seconds. – You can also warm a muffin in the microwave straight from the freezer in a pinch. Be sure to unwrap it and remove the foil. Start with 45 seconds and add time (and possibly turn it upside down) as needed. Alright, I think you are all set! If you do have other questions, as always, let me know in the comments below. I’m happy to help! Oh, and if you love healthier treats like we do, check out this chocolate chip zucchini bread that’s whole wheat and sooo yummy! I hope you make your first batch of these healthy chocolate chip muffins today. You’ll be coming back for more soon, I just know it. Enjoy! XO, Kathryn Note: This post was slightly updated in February 2018, however most of the text remains the same as the original April 2015 post. Oats: Old fashioned rolled oats are my go-to here, but you could substitute quick oats if that’s what you have. Milk: I’ve used skim milk, 2% and soy milk for these muffins and all work great. Unsweetened almond milk should be fine, too. Flour: I use white whole wheat flour, which is a little lighter in texture and taste than whole wheat flour, while still being a whole grain. You can substitute whole wheat flour or all-purpose flour if you prefer. Or use a combination of whole wheat and all-purpose flour. Butter: I’m lazy and usually melt my butter in the microwave. Who has time to let it soften? Just don’t add it to the egg while it’s super hot or you might scramble the egg. Chocolate chips: I use regular semi-sweet chocolate chips, but you could also try these with dark chocolate chips if you’d like. The recipe calls for a full cup, and they are chock full, but you can reduce this to ½ cup or ¾ cup if you want. Walnuts: Feel free to add some chopped walnuts to this recipe if you love those, ⅓ to ½ cup. Toasting them lightly first will give them extra flavor. Storage tips: These muffins will keep at room temperature in a covered container or ziploc bag for up to 4-5 days. You can keep the in the refrigerator for another 2-3 days after that. They also freeze great! I wrap individual muffins in aluminum foil and then pop them in a freezer-safe ziploc bag. Thaw overnight in the refrigerator or microwave them (remove the foil first!) for 45 seconds or so, until thawed and warmed through.
Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
title: “Healthy Chocolate Chip Muffins” ShowToc: true date: “2024-09-15” author: “Max Raspberry”
5 19 Published Feb 18, 2022, Updated Mar 29, 2023 In true EBF fashion, I decided to put a healthier spin on these muffins by using whole wheat flour instead of white flour, coconut oil instead of butter, Greek yogurt to replace some of the oil and maple syrup instead of white sugar. They taste delicious and are guaranteed to become a new family favorite!
Why You’ll Love These Muffins
They’re made with simple ingredients that you likely already have on hand. They’re healthy and delicious and will hit the spot for breakfast, a snack or even dessert! This is a great recipe to make with kids! They’ll love helping you pour ingredients into the bowl and mix and will obviously love the end result.
Ingredients Needed
whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy texture that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour. baking soda and baking powder – to help the muffins rise. unsweetened almond milk – make your own vegan “buttermilk” by mixing apple cider vinegar with almond milk (store-bought or homemade almond milk works)! Whisk the ACV and almond milk and set aside at room temperature. The mixture should bubble, thicken and potentially even curdle after a few minutes. Not all non-dairy milk will work for vegan buttermilk but soy milk does if you don’t have almond milk on hand. apple cider vinegar – when shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best. salt – brings all of the flavors together. eggs – helps bind the liquid and oil together. Make sure your eggs are at room temperature or they can make the coconut oil solidify while mixing. Greek yogurt – Greek yogurt keeps these muffins moist without a lot of added oil. I recommend using plain whole milk (full fat) yogurt for the best results. cinnamon – a nice warming spice for these muffins. vanilla extract – a flavor enhancer. maple syrup – the natural sweetener of choice for these muffins. I haven’t tried making these with honey but that should work as well. coconut oil – helps make the muffins moist and fluffy! The oil also helps prevent the muffins from sticking to the liners. chocolate chips – I like using Lily’s dark chocolate chips because they are low in calories and sugar.
How to Make Healthy Chocolate Chip Muffins
Step 1: Whisk almond milk and apple cider vinegar in a medium mixing bowl and let curdle for 5-10 minutes. Set aside. Step 2: In a large mixing bowl combine flour, baking powder, baking soda, cinnamon and salt. Step 3: In the same mixing bowl as milk, add eggs, maple syrup, Greek yogurt, melted coconut oil and vanilla extract. Whisk until combined. Step 4: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Make sure you don’t over-mix or the muffins will be too dense after baking. Fold in your chocolate chips. Step 5: Line a muffin tin with paper or silicone muffin liners and then divide batter evenly into muffin tin. Top with extra chocolate chips. Step 5: Bake at 350ºF for 20-22 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.
Recipe Notes
Make sure you’re using room temperature milk, eggs, maple syrup and Greek yogurt! If any of these ingredients are cool or cold, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again. You just want to make sure you don’t get the batter too hot or the eggs will start cooking. Here’s a guide for how to bring things like butter, eggs and yogurt to room temp. When combining your dry and wet ingredients make sure you mix until just combined and don’t over-mix, otherwise your muffins could turn out too dense or rubbery. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the chocolate chips. I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking. Let the muffins cool for a few minutes in the muffin tin and then remove to let cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out! If using paper liners, make sure to let the muffins cool completely before trying to remove the liners otherwise your muffins will likely stick. If you’re trying to speed up the process, place your muffins in the fridge to cool down quicker.
How to Store Healthy Chocolate Chip Muffins
After allowing the muffins to cool completely, store them in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to use my Stasher bags for easy storage. To defrost, place muffins in the fridge overnight, at room temperature or defrost in the microwave.
More Muffin Recipes to Try
Chocolate Chip Yogurt Muffins Healthy Pumpkin Muffins Almond Flour Muffins Lemon Poppyseed Muffins Strawberry Protein Muffins Flourless Zucchini Muffins Oat Bran Muffins Flourless Pumpkin Muffins Oatmeal Banana Muffins Apple Yogurt Muffins Protein Muffins Banana Blender Muffins
Be sure to check out all of my muffin recipes and the full collection of breakfast recipes here on EBF!
