Healthy Chocolate Chip Muffins

A Healthy Chocolate Chip Muffin with a bite taken out of it sitting on it's cupcake liner with more cupcakes scattered around on a white counter.

5 from 3 votes

Healthy Chocolate Chip Muffins are easy to make with pantry staples. Made with oat flour and yogurt, these muffins are fluffy and delicious!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: chocolate chip muffins, healthy chocolate chip muffins

Servings: muffins

Calories: 282kcal

Author: Liz Marino

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
2/3 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 F. 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

Tips for the best muffins:

Use a cookie scoop to to divide the batter evenly between the wells.

Add chocolate chips to the tops of the muffins before baking to make them prettier!

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.

Use room temperature eggs. Allowing the eggs to come to room temperature before mixing the wet ingredients will help prevent the coconut oil from solidifying when mixed with the cold ingredients.

Storage: These muffins store in the fridge for up to 4 days or you can freeze them for 2 months.

Nutrition