Healthy Chocolate Chip Muffins
Healthy Chocolate Chip Muffins with whole wheat flour, no refined sugar and Greek yogurt. Delicious bakery style healthy muffins kids love!
Servings: 12 muffins
Calories: 225kcal
Ingredients
- 1 large egg
- 1 cup plain yogurt or Greek yogurt 2%+ fat
- 1/4 cup avocado oil or any mild tasting oil
- 1/3 cup maple syrup or honey
- 1/2 cup any milk I used unsweetened almond milk
- 1 tablespoon pure vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 1/3 cups whole wheat or spelt flour
- 3/4 cup mini chocolate chips
- Cooking spray I use Misto
Instructions
- Preheat oven to 425 degrees F and spray muffin tin with cooking spray. Set aside.
- In a large mixing bowl, whisk the egg for 10 seconds. Add yogurt, oil, maple syrup, milk, vanilla, baking powder, baking 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. Then, using an ice cream scoop, divide batter between 12 openings.
- Bake for 7 minutes in preheated to 425 degrees F oven. 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.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.
Notes
- Store: Store in a cool dry place for up to 3-4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on the counter for 2-3 hours.
Nutrition
Serving: 1muffin | Calories: 225kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 170mg | Fiber: 3g | Sugar: 10g