Homemade Chocolate Chip Muffins
My family absolutely loves this healthy muffins recipe. I make them all the time and the texture and sweet flavor is just perfection! It’s easy to swap the egg in this recipe for an allergy-friendly version (for my toddler who’s allergic to eggs), and this recipe is also perfect for meal prepping a big batch ahead of time.
Whether you’re craving a sweet dessert or you need a healthy breakfast option for the busy week ahead, this tested and perfect healthy muffins recipe is so good! They’re easy, fuss-free, and I know you’re going to love them.
RELATED: 100+ Quick Healthy Breakfast Ideas
Chocolate Chip Muffins Recipe Ingredients
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!
Healthy Muffin Recipe Tips
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!
Storing Homemade Chocolate Chip
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 Muffin Recipe
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!
Cece says:
These exceeded all my expectations!! They tasted perfectly sweet and moist, and my super picky little siblings loved them! They also do not taste at all like they are meant to be healthier, which is great. 100% recommend!
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!