Healthy-ish Chocolate Chip Muffins Recipe
Let me just start by saying this: my family LOVES these muffins. Of course, my kids love anything with chocolate chips, but I love that I can make these a healthier version of regular muffins. I make a dairy-free/egg-free version for my toddler with allergies, and they love find these in their lunch boxes for school.
Whether you’re meal prepping for the week or just craving a sweet breakfast treat, these Healthy Chocolate Chip Muffins are an easy, no-fuss recipe with the best flavor and texture!
RELATED: 100+ Quick Healthy Breakfast Ideas
What You’ll Need
You only need a few simple ingredients for these healthy muffins!
White Whole Wheat Flour – another option is to mix 1/2 all-purpose flour and 1/2 whole wheat flour.
Baking Powder/Salt – essentials for baking muffins!
Tip: always make sure your baking powder is within the best-by date, as this can affect the rise.
Coconut Sugar – other options include dark brown sugar or raw sugar.
Maple Syrup – this adds flavor and sweetens the muffins to perfection!
Whole Soy Milk – or other dairy-free milk alternatives (whole milk works well too).
Coconut Oil (melted) – melted butter tastes great, too!
Vanilla/Egg – easily make this recipe egg-free with a flax egg, if needed.
Semi-Sweet Chocolate Chips – these dairy-free dark chocolate chips are a wonderful alternative!
How to Make Healthy Chocolate Chip Muffins
This no-fuss, easy recipe only takes about 30 minutes to put together! Here’s how to make Healthy Chocolate Chip Muffins:
- Mix whole wheat flour, baking powder and salt together in a large mixing bowl.
- Whisk together brown sugar, maple syrup, milk, melted coconut oil, vanilla, and egg in a separate bowl.
- Pour liquid ingredients into dry ingredients and whisk to combine.
- Fold in chocolate chips.
- Pour into muffin tin with liners.
- Bake, let cool, and enjoy!
Tips for Success
These muffins are one my favorite healthy snacks. Here’s how to make them even better!
- Add a sprinkle of brown sugar on top.
- Feel free to use half all-purpose and half whole wheat flour instead.
- A flax egg works great in this recipe!
- To make sure that the muffins are done, insert a toothpick into the middle. It should come out clean.
- Add extra chocolate chips on top to take things up a notch!
- Let the muffins cool completely before storing them.
- For the best muffins, store them in a ziplock bag or container. Microwave a muffin for 5-8 seconds to help soften it like it’s right out of the oven!
Refrigerating/Freezing
To refrigerate chocolate chip muffins, let them cool completely. Place the muffins in an airtight container and keep in the fridge for 5-7 days!
To freeze, let the muffins cool in a container with the lid off in the fridge for an hour. Add the lid, then keep in the freezer for 2-3 months! When ready to enjoy, let them thaw in the fridge the night before.
More Muffin Recipes You’ll Love
- Chocolate Zucchini Muffins
- Healthy Pumpkin Muffins Recipe
- Wholesome Peach Muffins Recipe
- Blueberry Banana Protein Muffins
- Gluten-Free Healthy Rhubarb Muffins
More Easy, Healthy Breakfast Ideas
- Almond Flour Waffles
- Chocolate Chip Zucchini Bread
- Peaches n’ Cream Overnight Oats
- Vegan Carrot Cake Donuts
- Blueberry Banana Baked Oatmeal
Did you make this recipe? Rate it below and follow along on Instagram for more healthy recipes!
Healthy Chocolate Chip Muffins
Ingredients
- 2 cups white whole wheat flour (spooned and leveled)
- 1/2 teaspoon fine salt
- 1 Tablespoon baking powder
- 1/4 cup coconut sugar (or dark brown sugar)
- 1/3 cup maple syrup
- 1 cup whole soy milk or other dairy free milk alternative (whole milk works well too)
- 1/2 cup coconut oil (melted)
- 1 Tablespoon vanilla extract
- 1 large egg (at room temperature)
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 400 degrees F. Line a 12-count muffin tin with paper liners.
- In a large bowl, mix the whole wheat flour, baking powder and salt.
- In a separate bowl, whisk together the brown sugar, maple syrup, milk, melted coconut oil, vanilla, and egg.
- Add the liquid ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Divide the batter among the muffin cups.
- Bake in the center rack of the oven for 18-21 minutes.
- Allow the muffins to cool completely on a wire rack and enjoy!
Video
Notes
- Add a sprinkle of brown sugar on top.
- Feel free to use half all-purpose and half whole wheat flour instead.
- A flax egg works great in this recipe!
- To make sure that the muffins are done, insert a toothpick into the middle. It should come out clean.
- Add extra chocolate chips on top to take things up a notch!
- Let the muffins cool completely before storing them.
- For the best muffins, store them in a ziplock bag or container. Microwave a muffin for 5-8 seconds to help soften it like it’s right out of the oven!
Katie says:
I am not a very good baker at all and these muffins were easy, tasty and made a lot! I had to substitute some ingredients for what I had in the house but these were amazing!!
Jar Of Lemons replied:
Thanks, Katie! I’m glad you enjoyed it!