Healthy Chocolate Chip Muffins
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These healthy chocolate chip muffins are a sweet gluten free treat to enjoy for breakfast or as a snack. Using a combination of almond and oat flours plus a bit of Greek yogurt makes these muffins soft, fluffy, and irresistibly delicious!
If you’re craving fluffy, sweet bakery style muffins but wanting to eat a little healthier, these Chocolate Chip Muffins are for you!
Many healthy muffin recipes include expensive ingredients or things you don’t keep on hand, but not in this case! This recipe calls for basic ingredients like oat flour, almond flour, and honey.
They really are a delicious treat, especially with a hot mug of coffee, a vanilla latte, or even an iced tea.
Liz’s Tips for the Best Muffins
- Use a 2-ounce cookie scoop to divide the batter evenly between the wells. If using a spoon, try to divide the batter as evenly as possible and avoid overfilling. You don’t need to leave much space in the wells, but a small visible rim of the muffin liner will ensure that they do not spill over the edges when baking.
- Make them pretty! For aesthetics, I like to add chocolate chips to the top of the muffins before baking. This is not necessary by any means, but it does make the muffins look extra tasty. Avoid placing all the chips in the center of the muffins as it may cause the center to sink in slightly.
- We use silicone muffin liners and they work really well. When using paper liners, be sure to allow the muffins to cool for at least 10 minutes before removing the paper. This way, they’ll have smooth, clean sides.
- Measure your flour correctly! When measuring both flours, be sure to use the “spoon and level” method to prevent overpacking the ingredients into the measuring cups. This method involves spooning the flour into the measuring cup, then using the flat edge of a knife to gently scrape away any excess flour from the top of the cup.
- Use room temperature eggs. Allowing the eggs to come to room temperature before mixing the wet ingredients helps prevent the coconut oil from solidifying when mixed with the cold ingredients.
These healthy chocolate chip muffins are hard to beat! You can feel good about enjoying one as a snack or breakfast treat.
Don’t care for chocolate? We have 21 other healthy muffin recipes you can make.
Ingredients
Here’s what you’ll need to make this recipe:
You’ll also need a cupcake pan, plus a cookie scoop and paper or silicone muffin liners.
Substitutions
Oat Flour: Either store-bought oat flour or homemade oat flour will work in this recipe. If using homemade oat flour, process the oats into a very fine flour with no chunks or visible oats. Also, don’t substitute oat flour for all of the almond flour, it will not work (trust us!)
Almond Flour: Make sure to use fine or ultra-fine blanched almond flour. Almond meal will not work for this recipe. (It’s made using whole almonds, skin included)
Gluten Free: If you need this recipe to be gluten-free, be sure to use certified gluten-free oat flour, as some manufacturers process oats on the same equipment that processes gluten-containing grains.
Baking Powder and Baking Soda: Both leavening agents are used in this recipe because there is too much acid (from the Greek yogurt) to achieve a good rise using baking powder alone.
Greek Yogurt: We tested both 0% and 2% Greek yogurt without any noticeable difference. Non-fat Greek yogurt will work, but the chocolate chip muffins will not be as rich tasting. Traditional yogurt will work, but it has a thinner consistency and not nearly as much protein.
Honey: We tested both honey and maple syrup in this recipe, and prefer the muffins made with honey. Because the batter is thicker, it’s easier to scoop and portion into the muffin tin.
Eggs: I did not test any egg replacements in this recipe and do not recommend trying it!
Coconut Oil: Avocado oil or melted butter can be substituted for the coconut oil.
Chocolate Chips: I used both regular semi-sweet chocolate chips and mini chocolate chips in this recipe, for more sweetness and fun. You can omit the mini chocolate chips and use only regular chocolate chips. Dark chocolate chips also work, but are less sweet. Although, it has more antioxidant properties than semi-sweet chocolate.
How to Make Healthy Chocolate Chip Muffins
This is just a summary of the steps involved in making the recipe. Scroll down to the recipe card for the full instructions, or click on the Jump to Recipe button, below.
- Make the batter. Whisk the wet ingredients together in a large mixing bowl.
- Add the dry ingredients and whisk well, then fold in the chocolate chips.
- Divide the batter between the muffin tin wells using a level 2-ounce scoop or a spoon.
- Place the muffins into the oven and bake for 16-18 minutes.
storage
Refrigerator: These will last in the refrigerator for up to 5 days in an airtight container.
Freezing: The frozen baked muffins will keep for up to 1 month. To prevent them from sticking together, it is helpful to par-freeze the muffins in the baking pan for about 20 minutes. Then, transfer them to a resealable freezer bag, close it up, and pop it in the freezer.
Reheating: You can reheat the muffins in the microwave or in a toaster oven.
For other freezer friendly recipes, check out our Fill Your Freezer Ebook, with 22 easy freezer recipes!
muffin recipe FAQs
Too little fat or overbaking can cause dry muffins. Be sure to use the proper amount of liquid ingredients and check the muffins at the end of the bake time to ensure you don’t overbake them.
We love these Enjoy Life Semi Sweet Chocolate Chips and Enjoy Life Mini Semi Sweet Chocolate Chips.
If you want high top muffins, start the oven temperature higher (400°-425°) for the first few minutes of bake time then lower the temperature to 350° for the remaining time.
Serving Suggestions
- Warm them in the microwave for 20 seconds. This allows the chocolate to melt just a little bit.
- Serve them with vanilla ice cream and top them with fresh berries for a healthier dessert or with a healthy yogurt bowl!
- For an easy snack, smear on some peanut butter or other nut butter.
Healthy Chocolate Chip Muffins
Ingredients
- 1 ½ cups oat flour 140 g
- 1 cup ultra-fine blanched almond flour 90 g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup nonfat Greek yogurt 180 g
- ⅔ cup honey 220 g
- 2 large eggs room temperature
- ¼ cup coconut oil melted and slightly cooled (50 g)
- 1 teaspoon vanilla extract
- ½ cup chocolate chips 90 g
- 2 tablespoons mini chocolate chips 25 g – optional
- Additional chocolate chips for the muffin tops optional
Instructions
- Preheat the oven to 350℉. Line a 12-count muffin tin with liners (paper or silicone) and set aside.
- In a bowl, mix together the oat flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the yogurt, honey, eggs, melted coconut oil, and vanilla extract, and whisk together until smooth.
- Add the dry ingredients to the wet ingredients and whisk until there are no lumps or streaks of dry ingredients. Avoid over-mixing.
- Use a rubber spatula to fold in the chocolate chips (both types if using mini chips) into the batter. Stir to distribute evenly.
- Divide the batter between the muffin tin wells using a level 2-ounce scoop or a spoon. If using, add a few additional chocolate chips to the muffin tops.
- Place the muffins into the oven and bake for 16-18 minutes. Note that the combination of the oat flour and almond flour will result in a little darker when baked, so finished muffins will look golden brown.
- Allow muffins to cool mostly before removing them from the paper liners to prevent them from sticking.
Notes
Nutrition Facts
Other healthy muffin recipes
Looking for other easy muffins? Check out these Healthy Muffin Recipes!
Do you think it would work to substitute regular wheat flour for the almond flour?
We haven’t tried this so I can’t be sure! Sorry!