by Olena

Healthy Chocolate Chip Muffins

by Olena

Healthy Chocolate Chip Muffins

All I can say about these healthy chocolate chip muffins is DOUBLE, DOUBLE, DOUBLE the recipe! Just do it the first time without thinking “IF my family likes them, I will make a double batch next time”. HUGE mistake, just ask my kids. After a strenuous hockey practice, each of my boys ate 5 muffins.

These muffins are so light, fluffy, flavourful and loaded  with mini chocolate chips. Of course they gobbled them up. And that’s perfectly fine because these muffins are made healthy with 1/3 cup maple syrup, whole wheat flour and Greek yogurt. Minus hydrogenated oils, refined sugar and chemical crap. We are going to drop junk food sales one muffin at a time.

Bakery style Healthy Chocolate Chip Muffins with whole wheat flour, Greek yogurt, maple syrup and mini chocolate chips. Make double batch because these will disappear in seconds.

We have been surviving winter here. By now we have done it all when it comes to winter fun and are anxiously waiting for spring to arrive. I personally am dreaming about next Christmas, ONLY after a fun summer on the boat. Haha, I’m not that crazy Christmas lady.

In the meanwhile, I have been cooking a lot to cheer me up. What it means for you? Only that this recipe is truly well-tested because I’ve got nowhere to go. Some days I don’t leave my house for days. That’s how crockpot butter chicken got a makeover.

So, shall I show you how to use up those mini chocolate chips in your pantry? Like you needed help, I know.

How to Make Healthy Chocolate Chip Muffins

Bakery style Healthy Chocolate Chip Muffins with whole wheat flour, Greek yogurt, maple syrup and mini chocolate chips. Make double batch because these will disappear in seconds.
1. Preheat oven to 425 degrees F, spray non-stick 12 muffin tin with cooking spray and set aside. These muffins come together so fast, you oven will beep right when you are done filling muffin tin with batter.
2. In a large mixing bowl, whisk the egg for 10 seconds. Add yogurt, oil, maple syrup, milk, vanilla, baking powder + soda, and whisk to combine.

healthy chocolate chip muffins

Tip: Please do not attempt to use 0% Greek yogurt, muffins won’t be as moist. Spend your time finding whole plain Greek yogurt and buy it from now on. So much healthier than non-fat.

3. Add flour and gently stir until well incorporated (batter will be thick). Do not over mix otherwise muffins will be tough.

4. Add chocolate chips and give a few more gentle stirs.

Bakery style Healthy Chocolate Chip Muffins with whole wheat flour, Greek yogurt, maple syrup and mini chocolate chips. Make double batch because these will disappear in seconds.

5. Using an ice cream scoop, divide batter between 12 openings and bake for 7 minutes, reduce heat to 375 degrees F and bake for another 10-11 minutes or until a toothpick inserted in the centre comes out clean.

No need to remove muffins from the oven to wait for the temperature to come down. Higher baking temperature in the beginning will take care of high muffin tops, and lowered temperature will continue baking them inside.

Bakery style Healthy Chocolate Chip Muffins with whole wheat flour, Greek yogurt, maple syrup and mini chocolate chips. Make double batch because these will disappear in seconds.

6. Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.

These will be the BEST healthy chocolate chip muffins you have ever tried! Make them and then ask your kids! Told-ya.

Other Healthy Muffins Recipes for Your Kids:

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Healthy Chocolate Chip Muffins

5 from 4 reviews

Bakery style Healthy Chocolate Chip Muffins with whole wheat flour, Greek yogurt, maple syrup and mini chocolate chips. Make double batch because these will disappear in seconds.

  • Author: Olena of ifoodreal.com
  • Prep Time: 7 minutes
  • Cook Time: 18 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

  • 1 egg, large
  • 1 cup Greek yogurt, plain (2%+ fat)*
  • 1/4 cup avocado or extra virgin olive oil
  • 1/3 cup maple syrup or honey
  • 1/2 cup any milk (I used unsweetened almond)
  • 1 tbsp pure vanilla extract
  • 1 tbsp baking powder, aluminum free
  • 1/4 tsp baking soda
  • 2 1/3 cups whole wheat or spelt flour
  • 3/4 cup mini chocolate chips
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  2. In a large mixing bowl, whisk the egg for 10 seconds. Add yogurt, oil, maple syrup, milk, vanilla, baking powder + soda, and whisk to combine. Add flour and gently stir until well incorporated (batter will be thick). Do not over mix otherwise muffins will be tough. Add chocolate chips and give a few more gentle stirs.
  3. Using an ice cream scoop, divide batter between 12 openings and bake for 7 minutes, reduce heat to 375 degrees F and bake for another 10-11 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.

Store: Store in a cool dry place for up to 3-4 days or freeze for up to 3 months.

Notes

*Do not use 0% Greek yogurt, muffins won’t be as moist. Spend your time finding whole plain Greek yogurt and buy it from now on. So much healthier than non-fat.

 Did you make this recipe? Please give it a star rating in the comments.

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