In true EBF fashion, I decided to put a healthier spin on these muffins by using whole wheat flour instead of white flour, coconut oil instead of butter, Greek yogurt to replace some of the oil and maple syrup instead of white sugar. They taste delicious and are guaranteed to become a new family favorite!
Why You’ll Love These Muffins
They’re made with simple ingredients that you likely already have on hand.
They’re healthy and delicious and will hit the spot for breakfast, a snack or even dessert!
This is a great recipe to make with kids! They’ll love helping you pour ingredients into the bowl and mix and will obviously love the end result.
whole wheat pastry flour – whole wheat pastry flour works better than regular whole wheat flour if you’re looking for the light and fluffy texture that regular all-purpose flour provides, but still want the nutrients of whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour.
baking soda and baking powder – to help the muffins rise.
unsweetened almond milk – make your own vegan “buttermilk” by mixing apple cider vinegar with almond milk (store-bought or homemade almond milk works)! Whisk the ACV and almond milk and set aside at room temperature. The mixture should bubble, thicken and potentially even curdle after a few minutes. Not all non-dairy milk will work for vegan buttermilk but soy milk does if you don’t have almond milk on hand.
apple cider vinegar – when shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
salt – brings all of the flavors together.
eggs – helps bind the liquid and oil together. Make sure your eggs are at room temperature or they can make the coconut oil solidify while mixing.
Greek yogurt – Greek yogurt keeps these muffins moist without a lot of added oil. I recommend using plain whole milk (full fat) yogurt for the best results.
cinnamon – a nice warming spice for these muffins.
vanilla extract – a flavor enhancer.
maple syrup – the natural sweetener of choice for these muffins. I haven’t tried making these with honey but that should work as well.
coconut oil – helps make the muffins moist and fluffy! The oil also helps prevent the muffins from sticking to the liners.
Step 1: Whisk almond milk and apple cider vinegar in a medium mixing bowl and let curdle for 5-10 minutes. Set aside.
Step 2: In a large mixing bowl combine flour, baking powder, baking soda, cinnamon and salt.
Step 3: In the same mixing bowl as milk, add eggs, maple syrup, Greek yogurt, melted coconut oil and vanilla extract. Whisk until combined.
Step 4: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Make sure you don’t over-mix or the muffins will be too dense after baking. Fold in your chocolate chips.
Step 5: Line a muffin tin with paper or silicone muffin liners and then divide batter evenly into muffin tin. Top with extra chocolate chips.
Step 5: Bake at 350ºF for 20-22 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.
Make sure you’re using room temperature milk, eggs, maple syrup and Greek yogurt! If any of these ingredients are cool or cold, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again. You just want to make sure you don’t get the batter too hot or the eggs will start cooking. Here’s a guide for how to bring things like butter, eggs and yogurt to room temp.
When combining your dry and wet ingredients make sure you mix until just combined and don’t over-mix, otherwise your muffins could turn out too dense or rubbery. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the chocolate chips.
Let the muffins cool for a few minutes in the muffin tin and then remove to let cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out!
If using paper liners, make sure to let the muffins cool completely before trying to remove the liners otherwise your muffins will likely stick. If you’re trying to speed up the process, place your muffins in the fridge to cool down quicker.
Frequently Asked Questions
Can I use all-purpose flour?
Yes! All-purpose flour will work just fine in place of whole wheat pastry flour.
Can I make these muffins gluten-free?
I haven’t tested a gluten-free version of these muffins, but I would imagine using a 1:1 gluten-free all-purpose flour would work just fine in place of the whole wheat pastry flour. My favorite brand is Bob’s Red Mill gluten-free 1:1 all-purpose flour.
How can I make these muffins vegan?
I haven’t tested a vegan version of these muffins, but you can easily swap the Greek yogurt for a vegan yogurt and I bet using flax eggs or chia eggs would work! If you decide to experiment, let me know in the comments below!
How can I make these muffins dairy-free?
Swap the Greek yogurt with any yogurt of choice! I would just avoid flavored yogurts or anything with lots of added sugars.
How do I prevent my muffins from sticking to the liners?
I highly recommend using silicone muffin liners or parchment baking cups for the best results and to avoid the muffins from sticking too much. I also recommend spraying your liners with a little cooking spray. Also, make sure to let your muffins cool completely before trying to remove the liners otherwise they could stick. If you want, you can pop the muffins in the fridge to cool for an hour or so before removing the liners.
How to Store Healthy Chocolate Chip Muffins
After allowing the muffins to cool completely, store them in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to use my Stasher bags for easy storage. To defrost, place muffins in the fridge overnight, at room temperature or defrost in the microwave.