These Healthy Chocolate Chip Muffins are fluffy, chocolatey, and made with wholesome ingredients for a delicious treat anytime.

chelsea

author’s note

Tastes Like a Treat, Feels Like a Win!

While “healthy” means something different to everyone, my goal with these muffins was simple.

I wanted a muffin that tastes like it came from a bakery but uses better-for-you ingredients. Because honestly, if a muffin doesn’t have great flavor and texture, what’s the point?

These muffins are rich in flavor and have the perfect soft, tender texture. They’re made with more wholesome ingredients, so they actually fill you up and keep you satisfied, whether it’s breakfast, a snack, or dessert.

signature
Process shots--combining the dry ingredients and wet ingredients, and then mixing them all together

Ingredients

IngredientTips & Swaps
White Whole Wheat FlourWhite whole wheat gives these Healthy Chocolate Chip Muffins a soft texture with a little extra fiber. All-purpose flour works too.
Greek YogurtMy favorite is Honey Vanilla Greek yogurt by Greek Gods.
Coconut OilMeasure after melting, then let it cool to room temp before mixing it in.
Brown SugarBe sure to lightly pack it when measuring.
Mini Chocolate ChipsMini chips spread more evenly throughout the batter, so every bite has chocolate.

    Quick Tip

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

    Process shots of Healthy Chocolate Chip Muffins-- mixing the batter: spooning it into a cupcake pan

    How To Make Healthy Chocolate Chip Muffins

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

    1. Cool coconut oil: Melt the oil and let it cool to room temp so it won’t clump.
    2. Room-temp ingredients: Helps everything mix evenly for fluffier muffins.
    3. Grease muffin tin: Liners make the batter stick. Grease a good pan for easy release.
    4. Cool on rack: This stops soggy bottoms and keeps muffins from sticking.

    Storage


    Store these healthy chocolate chip muffins in an airtight container in the fridge; let stand at room temp for 30 minutes to 1 hour before eating — then microwave for 5-10 seconds to warm through. They’re best enjoyed within 2-3 days.

    More Delicious Baked Goods:

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    5 from 8 votes
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    Chocolate Chip Muffins

    By Chelsea Lords
    Healthy Chocolate Chip Muffins are moist, soft, and loaded with mini chocolate chips—all made with better-for-you ingredients without sacrificing flavor or texture!
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 9 muffins

    Video

    Equipment

    Ingredients

    • 1 cup white whole-wheat flour or regular all-purpose flour
    • 1 tablespoon cornstarch
    • 1-1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup mini chocolate chips
    • 1 teaspoon vanilla extract
    • 1 large egg at room temperature
    • 1/2 cup vanilla Greek yogurt at room temperature, see note 1
    • 1/2 cup light brown sugar lightly packed
    • 1/4 cup coconut oil measured when melted

    Instructions 

    • Set out the egg and Greek yogurt to come to room temperature (see note 2). Melt and then measure the coconut oil and set aside to get to room temperature—don’t add hot oil to wet ingredients (it will seize!).
    • Preheat oven to 350°F. Generously grease 9 cavities on a regular-sized, 12-cavity muffin pan and dust the cavities generously with flour. Don’t use paper liners (these muffins stick; see note 3). Set aside.
    • Add flour, cornstarch, baking powder, salt, and mini chocolate chips to a bowl. Mix to combine.
    • In another bowl, add the vanilla extract, room-temperature egg, room-temperature Greek yogurt, brown sugar, and room-temperature coconut oil. Briskly whisk ingredients together until smooth.
    • Add the dry ingredients to the wet ingredients and stir until *just* combined. Overmixing will result in dense muffins.
    • 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 crunch). Fill the remaining cavities halfway 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.
    • Remove from oven and allow to cool in the pan for about 5 minutes before removing the muffins 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.
    Final step! Please let us know how it was by leaving a review.

    Recipe Notes

    Note 1: Whatever yogurt you choose, make sure you like it plain or it won’t add a lot in way of flavor to these muffins. I recommend vanilla-flavored Greek yogurt. I also recommend full-fat yogurt so these muffins don’t end up too watery.
    Note 2: For the fluffiest muffins, use room-temperature ingredients to ensure a smooth, airy batter. Also, the coconut oil needs to be melted, but let it cool to room temp before mixing to avoid it clumping with cooler ingredients.
    Note 3: I don’t recommend muffin liners for these muffins; the batter sticks to the liners. Make sure to grease the cavities well. A good muffin pan also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with muffins not releasing nicely.
    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.

    Nutrition

    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

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Like this? Leave a comment below!

    Meet Chelsea

    Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

    Thanks for stopping by—I hope you find something delicious to make!

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    18 Comments

    1. Liora says:

      5 stars
      !

      Reply
    2. Katie Vermilyea says:

      5 stars
      I was looking for a healthier chocolate chip muffin recipe that my kids would like. My boys love these and keep asking for them again!

      Reply
      1. Chelsea Lords says:

        I’m so thrilled to hear this! Thanks Katie!

        Reply