by Olena

Healthy Chocolate Chip Muffins

by Olena

4.9 from 7 reviews

These Healthy Chocolate Chip Muffins are moist and healthy bakery style muffins with lots of mini chocolate chips that will disappear in seconds. So good and wholesome!

Our kids other top two muffins are almond flour banana muffins and healthy blueberry muffins.

Healthy Chocolate Chip Muffins

Chocolate Chip Muffin Recipe

All I can say about these healthy chocolate chip muffins is double-double-double the recipe. These easy mini chocolate chip muffins are light, fluffy, flavourful and loaded with mini chocolate chips. Of course, your kids will gobble them up.

And that’s perfectly fine because these homemade muffins are made with 1/3 cup maple syrup, whole wheat flour and yogurt. Minus hydrogenated oils, refined sugar and chemicals found in store-bought mini breads. We are going to drop junk food sales one muffin at a time. Check out all of our healthy muffin recipes.

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

Healthy Chocolate Chip Muffin shown inside

Ingredients You Will Need

  • Yogurt: Regular or Greek yogurt with fat content of 2% and higher. Non-fat yogurt will make muffins less moist.
  • Egg: You can sub egg with flax egg or 1/4 cup applesauce or mashed banana.
  • Milk: Any milk works. I used unsweetened almond milk.
  • Maple syrup: Any liquid sweetener like honey, brown rice syrup, agave etc. is OK. Just not sugar because it will throw off ratio of batter.
  • Flour: Whole wheat or spelt flour is the best and most nutritious. For all purpose flour, use 1 cup of white flour for every 3/4 cup of whole wheat flour that recipe calls for.
  • Oil: Any mild tasting oil like light olive oil, grapeseed or coconut oil (melt first).
  • Chocolate chips: I prefer mini chocolate chips because you get more in every bite and muffins look super cute. But regular work too. 🙂

Healthy Chocolate Chip Muffins ingredients include yogurt, egg, flour, chocolate chips, oil, maple syrup

How to Make Chocolate Chip Muffins

Preheat oven to 425 degrees F, spray non-stick 12 muffin tin with cooking spray and set aside. These easy muffins come together so fast, you oven will beep right when you are done filling muffin tin with batter.

  • Combine wet ingredients by whisking the egg first and then adding yogurt, oil, maple syrup, milk, vanilla, baking powder + soda.
  • Add flour and gently stir until well incorporated. Batter will be thick and please do not over mix otherwise muffins will be tough.
  • Add chocolate chips and give a few more gentle stirs. Then divide batter between 12 openings of a regular size muffin tin.
  • Bake in 425 degrees F preheated oven for 7 minutes – higher baking temperature in the beginning will take care of high muffin tops.
  • 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.  This lower temperature will continue baking muffins inside.
  • Remove from the oven and let muffins cool for about 5 minutes.

how to make healthy chocolate chip muffins step-by-step

Healthy Chocolate Chip Muffins batter divided in a red muffin tin

Tips for Best Chocolate Chip Muffins

  • Please avoid 0% yogurt, muffins won’t be as moist. Invest time in locating whole milk yogurt in your area and buy it from now on. So much healthier than non-fat.
  • No chocolate chips? If you have a chocolate bar, chop it into chunks.
  • Pumpkin: Substitute 1 cup yogurt with 1 cup pumpkin puree for pumpkin chocolate chip muffins (we love this bread too).
  • Banana: Substitute 1 cup yogurt with 1 cup mashed banana for banana chocolate chip muffins.
  • This silicone muffin tin makes sliding out muffins like butter.

Healthy Chocolate Chip Muffins on a cooling rack

How to Store and Freeze Muffins

I am laughing as I write this. I am afraid you will not have many muffins to store past day one. But just in case you at least doubled the recipe, store muffins in a cool dry place for up to 3-4 days. I like to place muffins in a resealable plastic bag and keep a bit of an opening to prevent condensation build up and complete moisture loss.

Freeze muffins in same resealable bag for up to 3 months. Muffins will defrost on the counter within 3-4 hours.

This will be the best chocolate chip muffin recipe you have ever tried. Make them and then ask your kids. Told-ya. 🙂

More Healthy Muffins Recipes

Chocolate Chip Muffins Recipe

Print

Healthy Chocolate Chip Muffins

4.9 from 7 reviews

These Healthy Chocolate Chip Muffins are bakery style, moist and healthy muffins with lots of mini chocolate chips that will disappear in seconds. So good and wholesome!

  • 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 regular or Greek yogurt, plain (2%+ fat)
  • 1/4 cup avocado oil or any mild tasting
  • 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.
  3. Add yogurt, oil, maple syrup, milk, vanilla, baking powder + soda, and whisk to combine.
  4. Add flour and gently stir until well incorporated (batter will be thick). Do not over mix otherwise muffins will be tough.
  5. Add chocolate chips and give a few more gentle stirs.
  6. Using an ice cream scoop, divide batter between 12 openings.
  7. Bake for 7 minutes in preheated to 425 degrees F oven.
  8. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 10-11 minutes or until a toothpick inserted in the centre comes out clean.
  9. 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

  • For all purpose flour, use 1 cup of white flour for every 3/4 cup of whole wheat flour that recipe calls for.
  • Please avoid 0% yogurt, muffins won’t be as moist. Spend your time finding whole milk plain yogurt and buy it from now on. So much healthier than non-fat.
  • No chocolate chips? If you have a chocolate bar, chop it into chunks.
  • Pumpkin: Substitute 1 cup yogurt with 1 cup pumpkin puree for pumpkin chocolate chip muffins (we love this bread too).
  • Banana: Substitute 1 cup yogurt with 1 cup mashed banana for banana chocolate chip muffins.

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

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

13 comments on “Healthy Chocolate Chip Muffins

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  1. The muffins are good but I only needed about nine mins to cook and it was perfect. Definitely recommend.

  2. This recipe is magic. I never seem to have every ingredient in hand at one time, but no matter which substitutuin I make, they are always amazing! I’ve subbed mayo or sour cream for the Greek yogurt (not as healthy, I know), flax egg for the egg, coconut oil for the olive oil, maple syrup or even a bit of molasses for the honey. Always use dark chocolate chips ..and they are always perfect. My pickiest eater would eat then every day if I kept them stocked! Thank you!

  3. Best. Muffins. Ever! Everyone loves them. Super moist. Super easy to make. So glad I came across your website. Thanks from a fellow Vancouver island chick 🙂

  4. I made these as mini muffins. I followed the recipe exactly and then baked them for 10 minutes. I can’t believe something I baked actually came out so delicious. They are incredibly moist and chewy. Thanks for the recipe!

  5. These turned out great! I substituted apple sauce for the olive oil and they turned out perfect. I wasn’t sure about the tablespoon of baking powder because I’ve never used that much in a recipe, but it worked! 🙂 They were light, fluffy and delicious. I also used Whole Milk Greek Yogurt because my little one needs all the protein and fats she can get!

  6. I just made these for my very picky toddler and he loves it! He keeps saying “yum! Thank you mommy!” I subbed a chia seed egg for the regular egg. I’d like to make them again and play with the proportions to incorporate some rolled or quick oats. Thanks for the recipe!

  7. These were delicious and moist. I used white flour because my kids would know it’s whole wheat right away. Followed teh recipe and didn’t over stir. Muffins were amazing!

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