Healthy Chocolate Chip Muffins
Sink your teeth into these deliciously moist and guilt-free Healthy Chocolate Chip Muffins, the perfect blend of indulgence and nutrition! Made with wholesome whole wheat and almond flour, these muffins are naturally sweetened with maple syrup and powered by protein-packed Greek yogurt for a nourishing treat. The addition of dark chocolate chips delivers a rich, decadent punch, while the use of melted coconut oil and unsweetened almond milk keeps them delightfully light. Ready in just 30 minutes, this easy muffin recipe is perfect for busy mornings, snack time, or even dessert. Enjoy these healthier chocolate chip muffins warm out of the oven or save them for on-the-go goodness that the whole family will love.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Plain Greek yogurt
- 0.5 cups Unsweetened almond milk (or any milk)
- 0.5 cups Maple syrup
- 0.25 cups Coconut oil, melted
- 1.5 teaspoons Vanilla extract
- 2 large Eggs
- 0.75 cups Dark chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, and salt.
In a separate medium bowl, combine the Greek yogurt, almond milk, maple syrup, melted coconut oil, vanilla extract, and eggs. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are fine.
Fold in the dark chocolate chips, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 356.3 g | 130% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 188.3 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 778 mg | 60% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
