Healthy Chocolate Chip Muffins (+ video)

Healthy chocolate scrap muffins are 100% whole grain, low in carbohydrate and can be made dairy-free. They're soft, fluffy and seriously loaded with chocolate chips. They're smashing for a fun breakfast or lunchbox treat or an afternoon or tardily-night snack!

Note: This post was slightly updated in February 2018, however most of the text below remains the aforementioned as the original April 2022 post. I besides added a new recipe video – check information technology out!

Can I just say, we love, love, love these muffins! ❤️

I've probably made 50 batches of these in the last few years. Maybe more than.

These healthy chocolate fleck muffins are on my list of foods to take to new moms because they are great for breakfast, snack, dessert and in the centre of the night when you're feeding a newborn. Plus they freeze smashing so you tin can stash some away. 👍

It's always dainty to have chocolate on hand, right?

(Check out some of our other favorite healthy muffins.)

I take these muffins to the teacher breakfasts at my kids' preschool because they're good for you but also feel so indulgent. I make double batches and I'grand certain it would be appreciated if I made a triple batch. Maybe next fourth dimension around…

I make these chocolate chip oat muffins for my family on a regular footing, likewise, and my husband is e'er asking if we take any extra hiding somewhere in the freezer.

They don't final long around here. Maybe I should make double batches for united states of america, besides. 😊

These whip up then quickly and come up out perfect and delicious every time. I can't resist them.

And knowing they are 100% whole grain, with just a small amount of butter and dark-brown saccharide, well, I'm completely happy not to resist. Only to give in.

Soft, fluffy and large chocolate flavor in every bite. 🍫❤️😍

Notes on healthy chocolate chip muffins:

• I'm lazy and normally cook my butter in the microwave. Who has time to allow it soften? Only don't add it to the egg while information technology's super hot or you lot'll scramble the egg.
• I've used skim milk, 2% and soy milk for these muffins and all piece of work keen. Unsweetened almond milk should be fine, too.
• If you need these to be dairy free, use a milk substitute, oil or absurdity in identify of the butter and dairy-free chocolate fries.
• I employ white whole wheat flour, but you tin substitute whole wheat flour or all-purpose flour if you prefer.
• These freeze dandy! I wrap individual muffins in aluminum foil and then pop them in a freezer-condom Ziploc bag for up to 5 months.

Make your beginning batch of these good for you chocolate chip muffins today. You'll be coming back for more than before long.

Savor!

XO,

Kathryn

P.Southward. Don't miss my video on how to make these chocolate bit muffins!

Prep Fourth dimension 15 minutes

Cook Time 15 minutes

Total Fourth dimension 30 minutes

Ingredients

• i cup oats (I utilize onetime-fashioned oats)
• 1 cup skim milk (or soy or any y'all have)
• 1 loving cup white whole wheat flour (run across notes)
• one teaspoon blistering soda
• 1/four teaspoon salt
• ane/2 teaspoon cinnamon
• one/3 cup brown carbohydrate
• ane big egg
• 1/4 loving cup unsalted butter, softened (encounter notes)
• 2 teaspoons vanilla extract
• one cup semisweet chocolate fries

Instructions

1. Preheat oven to 350. Line a muffin tin with muffin liners and spray with cooking spray.
2. Combine oats and milk and let those soak while yous prepare the rest of the recipe, to soften the oats.
3. In a large basin, whisk together the egg and brown sugar until smooth and caramel colored.
4. Add vanilla and butter and whisk to combine. You may accept small pieces of butter in the mixture, which is totally fine. (Run across notes.)
5. Add together flour, oat-milk mixture, baking soda, salt and cinnamon. Stir until well combined simply don't over mix.
6. Fold in the chocolate chips.
7. Distribute the concoction between the muffin tins - they volition be well-nigh ii/3rds total.
8. Bake for 15-18 minutes, until a toothpick comes out clean.

Notes

I use white whole wheat flour, but you lot can substitute whole wheat flour or all-purpose flour if y'all adopt.

I'm lazy and usually melt my butter in the microwave, which is fine too. You tin can also sub 1/iv cup oil or one/iv cup applesauce in place of the butter if yous adopt.

These freeze dandy! I wrap individual muffins in aluminum foil and then pop them in a freezer-safety Ziploc bag. Remove one at a time - or more - and microwave until warm, nearly 30 seconds.

Nutrition Data:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 212 Total Fatty: 9g Saturated Fatty: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 26mg Sodium: 168mg Carbohydrates: 28g Cobweb: 3g Carbohydrate: 15g Poly peptide: 4g

kingwujecove.blogspot.com

Source: https://www.familyfoodonthetable.com/healthy-chocolate-chip-muffins/

Share this post