Healthy Chocolate Chip Muffins are soft and fluffy and packed with tiny bits of rich and decadent chocolate.
Healthy Chocolate Chips Muffins....you might be thinking is this even possible? The answer is yes! So how are we making these muffins healthy. First, we are completely eliminating any butter or oil and replacing it with Greek yogurt. This not only cuts down on the fats but it adds a great protein boost as well. Next we are eliminating processed sugars and using maple syrup to sweeten the muffins. Finally, we are using mini chocolate chips instead of regular chocolate chips. This allows for rich chocolate flavor in every bite using much less chocolate than a standard size chocolate chip. These muffins may be healthy but they are definitely not short on flavor.
If you are looking for other healthy muffins recipes, try my Carrot Raisin Muffins or Healthy Chocolate Muffins.
Ingredients
- All-Purpose Flour - I used all-purpose flour for this recipe. I haven't tried this recipe using any other type of flour.
- Baking Soda - Helps the muffins to rise.
- Baking Powder - Gives the muffins that fluffy cake like texture.
- Cinnamon - Gives a flavor boost to the muffins.
- Milk - I used skim milk for this recipe.
- Maple Syrup- Used to sweeten the muffins.
- Eggs - Helps to bind the other ingredients together.
- Greek Yogurt - I used plain 0%, no sugar added.
- Vanilla- Adds a touch more flavor.
- Mini Chocolate Chips - Because you can't have chocolate chips muffins without the chocolate!
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease a muffin pan with nonstick cooking spray.
Add flour, baking soda, baking powder and cinnamon to a medium size bowl. Whisk to combine.
Add milk, maple syrup, eggs, Greek yogurt and vanilla to a large bowl. Whisk to combine.
Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
Add chocolate chips. Use a spatula to fold in the chocolate chips.
Using a cookie scoop, divide batter evenly into prepared muffin pan.
Bake 14-16 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes before transferring muffins to a wire rack to cool completely. Makes 12 muffins.
Hint: Make sure to grease the muffin pan so the muffins don't stick!
Substitutions
- Milk - I used skim milk in this recipe but you could substitute with any plant based or non plant based milk.
- Maple Syrup - Liquid honey can be substituted for the maple syrup.
- Greek Yogurt - You can use 2% or higher but I would recommended sticking to a type with no added sugar.
Equipment
Silicone Muffin Pan - I used a silicone muffin pan for this recipe because it makes it super easy to pop the muffins out of the pan. You can use a metal non-stick muffin pan but be sure to grease it liberally as the muffins tend to stick.
Cookie Scoop - I used a cookie scoop to divide the batter into the muffin pan. If you do not have a cookie scoop, feel free to use a large spoon.
Storage
Healthy Chocolate Chip Muffins can be stored at room temperature in an airtight container or bag for up to three days. If the temperature inside your home is warm, I recommend storing them in the fridge.
Healthy Chocolate Chip Muffins freeze well. Place muffins in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature when ready to eat.
Top tip
Do not overbake the muffins or they will be dry. Remember you can put underbaked muffins back in the oven but you can't reverse the overbaked muffin. I recommend checking the muffins after 14 minutes of baking time.
FAQ
Yes! Each muffin has only 120 calories and 2 grams of fat.
Yes! These muffins make a great on the go breakfast and you can enjoy them guilt free because they are healthy!
Related
Looking for other recipes like this? Try these:
Recipe
Healthy Chocolate Chip Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup milk
- ⅓ cup maple syrup
- 2 large eggs
- ⅓ cup Greek yogurt plain
- 1 teaspoon vanilla
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350F. Grease a muffin pan with nonstick cooking spray.
- Add flour, baking soda, baking powder and cinnamon to a medium size bowl. Whisk to combine.
- Add milk, maple syrup, eggs, Greek yogurt and vanilla to a large bowl. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
- Add chocolate chips. Use a spatula to fold in the chocolate chips.
- Using a cookie scoop, divide batter evenly into prepared muffin pan.
- Bake 14-16 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes before transferring muffins to a wire rack to cool completely. Makes 12 muffins.
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