Healthy Chocolate Chip Muffins

These tender Healthy Chocolate Chip Muffins are made with better-for-you ingredients without sacrificing flavor or texture. They’re moist and soft– and every bite is studded with miniature chocolate chips!

Love healthier muffins? Try our refined-sugar-free Healthy Banana Muffins, our healthy Banana Chocolate Chip Muffins, or Healthy Pumpkin Chocolate Chip Muffins next!

A Healthy Chocolate Chip Muffin Recipe

While healthy means something different to every individual, my philosophy with these muffins is simple — I wanted to create a really tasty bakery-style inspired muffin but with better-for-you ingredients. Because what’s the point of suffering through a muffin without a great flavor and good texture?!

These muffins are deeply flavorful with a wonderful texture– all while incorporating nutritious ingredients. This results in a breakfast, snack, or dessert that will actually be satisfying while also being more satiating (fills you up for longer)!

Are Chocolate Chip Muffins Healthy?

Again, the word healthy is subjective to each individual, but I would consider this Healthy Chocolate Chip Muffin recipe to be a great treat to enjoy in a moderation in a healthful diet.*

*While I have my background in Exercise and Wellness (B.S.), all the content in this post is for informational purposes only. Please consult a doctor or dietician for any specific dietary needs/questions.

Healthy Chocolate Chip Muffin Ingredients

• White whole wheat flour: This is a nutritious alternative to white flour. More about this flour here.
• Large egg: The egg not only contributes protein to these muffins, but it also adds flavor, color, and richness.
• Coconut oil: This oil is better health-wise than many oils and adds a subtle coconut flavor. Read up on coconut oil benefits here!
• Greek yogurt: Our favorite yogurt to use in these muffins is Honey Vanilla Greek yogurt (made by Greek Gods®). The Greek yogurt not only adds texture and thickness to the muffins, but it also loads them up with protein — Greek yogurt is a wonderful source of it! Not to mention it’s also adding great probiotics and a wonderful moistness.
• Vanilla extract: Vanilla adds a nice subtle flavor; this ingredient is optional.
• Cornstarch, baking powder, salt: All the usual muffin dry ingredient essentials. Be sure to use baking powder, not baking soda!
• Brown sugar: Yes, there is sugar in these muffins, but far less than you’ll find in most muffin recipes that have a cup or more! 
• Miniature chocolate chips: For the chocolate chip part of these healthy chocolate chip muffins! 🙂 

QUICK TIP

Want to make healthy chocolate chip cupcakes? Prepare these muffins and then add a Healthy Buttercream Frosting on top!

How To Make Healthy Chocolate Chip Muffins

The full recipe card is down below; here are our top tips for making these muffins:

• Cool the coconut oil: While the coconut oil needs to be melted, you don’t want it hot when you add it to the other wet ingredients. Allow plenty of time for it to get back to room temperature or it will get chunky when it comes in contact with cooler ingredients.
• Use room-temperature ingredients: This goes along with the tip above, but the closer in temperature the ingredients are, the better everything integrates together and the fluffier the muffins will be. This is because the ingredients will incorporate into a smooth mixture that traps air– which then expands when heated in the oven. That expansion delivers and light and fluffy texture.
• Generously grease the muffin tin. I don’t recommend muffin liners for these muffins; the batter sticks to the liners. Make sure to really grease the cavities well. Of course, a good muffin pan also makes a world of difference. These pans are my absolute favorite, and I’ve never had a problem with muffins not releasing nicely.
• Elevate baked muffins. The muffins need to be elevated so air can circulate around all sides as they cool. Otherwise, moisture (from the heat of the muffins) will condense on the bottoms, making them damp and slightly sticky.

More Healthy Baked Goods

• Strawberry Scones made with Greek yogurt and fresh strawberries
• Gluten-Free Zucchini Muffins naturally sweetened with dates
• Healthy Ice Cream without bananas! We actually use sweet potatoes!
• Applesauce Brownies with blended oats instead of flour
• Healthy Fruit Tart with Greek yogurt and fresh berries

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Chocolate Chip Muffins

5 from 7 votes

- Review this recipe

These tender Healthy Chocolate Chip Muffins are made with better-for-you ingredients without sacrificing flavor or texture! They're moist and soft-- and every bite is studded with miniature chocolate chips!

SAVE TO RECIPE BOX

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Chocolate Chip Muffins

5 from 7 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

These tender Healthy Chocolate Chip Muffins are made with better-for-you ingredients without sacrificing flavor or texture! They're moist and soft-- and every bite is studded with miniature chocolate chips!

Course Breakfast, Dessert, Snack

Cuisine American, Healthy, Vegetarian

Keyword healthy chocolate chip muffins

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 9 muffins

Calories 240kcal

Author Chelsea

Cost $5.50

Ingredients

• ▢ 1 cup (124g) white whole-wheat flour (or regular white flour)
• ▢ 1 tablespoon cornstarch
• ▢ 1-1/2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 3/4 cup (127g) miniature chocolate chips
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg, at room temperature
• ▢ 1/2 cup (111g) vanilla Greek yogurt, at room temperature (Note 1)
• ▢ 1/2 cup (126) light brown sugar, lightly packed
• ▢ 1/4 cup (45g) coconut oil, measured when melted

Instructions

• PREP: Set out the egg and Greek yogurt to come to room temperature (Note 2). Melt and then measure the coconut oil and set aside to get to room temperature as well. Allow ample time for coconut oil to cool until it is at room temperature -- don't add hot oil to wet ingredients (it will seize!).
• PREP CONT.: Preheat the oven to 350 degrees F. Generously grease 9 cavities on a regular-sized muffin pan and dust the cavities generously with flour. Don't use paper liners (these muffins stick). (Note 3) Set aside.
• DRY INGREDIENTS: Add flour, cornstarch, baking powder, salt, and miniature chocolate chips to a bowl. Mix to combine.
• WET INGREDIENTS: In another bowl, add in the vanilla extract, room temperature egg, room temperature Greek yogurt, brown sugar, and room temperature coconut oil. Briskly whisk ingredients together until smooth.
• COMBINE: Add the dry ingredients to the wet ingredients and stir until *just* combined. Overmixing will result in dense muffins.
• BAKE: Divide the batter evenly into the 9 prepared cavities of the muffin pan. If desired, sprinkle 1/2 teaspoon brown sugar on the tops of the muffins (optional, but great crust/crunch). Fill the remaining cavities halfway up with water (to ensure even baking). Bake for 18-22 minutes or until lightly browned at the edges and a toothpick when inserted into the center comes out clean or with moist crumbs; be very careful to not overbake these muffins or they won't be nearly as soft and moist.
• COOL: Remove from the oven and allow to cool in the pan for about 5 minutes before removing the muffins from the tin onto a cooling rack to finish cooling. Do not cool muffins in the pan. The muffins need to be elevated so air can circulate around all sides as they cool. Otherwise, moisture (from the heat of the muffins) will condense on the bottoms, making them damp and slightly sticky.
• STORAGE: Store completely cooled muffins in an airtight container in the fridge; let stand at room temperature for 30 minutes to 1 hour before eating -- then microwave for 5-10 seconds to warm through. Best enjoyed within 2-3 days.

Recipe Notes

Note 1: Yogurt: Whatever yogurt you choose to use, make sure you like it plain or it won’t add a lot in way of flavor to these muffins. I recommend getting a vanilla-flavored Greek yogurt instead of plain. I also recommend full-fat yogurt, so these muffins don’t end up too watery. 

Note 2: Room-temperature ingredients: The closer in temperature the ingredients are, the better everything integrates together and the fluffier the muffins will be. This is because the ingredients will incorporate into a smooth mixture that traps air-- which will expand when heated in the oven. That expansion delivers and light and fluffy texture. Also, while the coconut oil needs to be melted, you don’t want it hot when you add it to the other wet ingredients. Allow plenty of time for it to get back to room temperature or it will get chunky when it comes in contact with cooler ingredients.

Note 3: Muffin pan: I don’t recommend muffin liners for these muffins; the batter sticks to the liners. Make sure to really grease the cavities well. Of course, a good muffin tin also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with muffins not releasing nicely.

Nutrition Facts

Serving: 1serving | Calories: 240kcal | Carbohydrates: 31.1g | Protein: 4.9g | Fat: 11.7g | Cholesterol: 22.7mg | Sodium: 16.9mg | Fiber: 2.4g | Sugar: 19.6g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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