Healthy chocolate chip muffins are 100% whole grain, low in sugar and can be made dairy-free. They're soft, fluffy and seriously loaded with chocolate chips. They're great for a fun breakfast or lunchbox treat or an afternoon or late-night snack!
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.
These healthy chocolate chip muffins are on my list of foods to take to new moms because they are great for breakfast, snack, dessert and in the middle of the night when you’re feeding a newborn.
Plus they freeze great so you can stash some away for another time. 👍
It's always nice to have chocolate on hand, right?
(Check out some of our other favorite healthy muffins.)
I take a double batch of these muffins to teacher breakfasts at my kids’ preschool and they are always gone so quickly!
I make these chocolate chip oat muffins for my family on a regular basis, too, and my husband is always asking if we have any extra hiding somewhere in the freezer.
They don’t last long around here. Maybe I should make double batches for us, too. 😊
These whip up so quickly and come out perfect and delicious every time. I seriously can't resist them.
And knowing they are 100% whole grain, with just a small amount of butter and brown sugar, well, I'm completely happy not to resist.
Soft, fluffy and big chocolate flavor in every bite. 🍫❤️😍
OK, let's get baking!
(You can also check out my Google web story for this chocolate chip muffins recipe.)
Now, I’ve got some notes and substitutions coming up below on how to make chocolate chip muffins. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
- Oats: Old fashioned rolled oats are my go-to here, but you could substitute quick oats if that's what you have.
- Milk: I've used skim milk, 2% and soy milk for these muffins and all work great. Unsweetened almond milk should be fine, too.
- Flour: I use white whole wheat flour, which is a little lighter in texture and taste than whole wheat flour, while still being a whole grain. You can substitute whole wheat flour or all-purpose flour if you prefer. Or use a combination of whole wheat and all-purpose flour.
- Butter: I'm lazy and usually melt my butter in the microwave. Who has time to let it soften? Just don't add it to the egg while it's super hot or you might scramble the egg.
- Chocolate chips: I use regular semi-sweet chocolate chips, but you could also try these with dark chocolate chips if you'd like. The recipe calls for a full cup, and they are chock full, but you can reduce this to ½ cup or ¾ cup if you want.
And while I don't do this, because my kids would balk, I know several readers have made these and added in chopped walnuts. Sounds like a yummy mix-in!
OK, let's talk about making these work for some various dietary needs.
If you need these to be dairy free, use a milk substitute, such as soy milk, and then use oil or applesauce in place of the butter.
You'll also need to make sure to use dairy-free chocolate chips. 👍
You can also make them vegan!
Substitute a flax egg for the egg, use a milk substitute, oil or applesauce in place of the butter and vegan chocolate chips.
Finally, let's talk about what to do with the leftovers. Because they keep great and it's so wonderful to have some of these chocolate chip muffins tucked away for a rainy day!
How to store muffins:
– These muffins will keep, covered, at room temperature for 3-4 days. After that, you can move them to the refrigerator, where they will keep for another 2-3 days.
– You can also freeze the extras. Let the muffins cool completely. Place them in a freezer-safe ziptop bag (that’s labeled!) and freeze for up to 6 months.
– I like to wrap them individually in aluminum foil before putting them into the bag. It adds an extra layer of protection from freezer burn and ice accumulation.
– To thaw, just place one or more muffins in the refrigerator overnight. Serve cold from the fridge or warm in the microwave for about 15-20 seconds.
– You can also warm a muffin in the microwave straight from the freezer in a pinch. Be sure to unwrap it and remove the foil. Start with 45 seconds and add time (and possibly turn it upside down) as needed.
Alright, I think you are all set! If you do have other questions, as always, let me know in the comments below. I’m happy to help!
Oh, and if you love healthier treats like we do, check out this chocolate chip zucchini bread that's whole wheat and sooo yummy!
I hope you make your first batch of these healthy chocolate chip muffins today. You’ll be coming back for more soon, I just know it.
- 1 cup oats (I use old-fashioned oats)
- 1 cup skim milk (or soy or whatever you have)
- 1 cup white whole wheat flour (see notes)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup brown sugar
- 1 large egg
- ¼ cup unsalted butter, softened (see notes)
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 350. Line a muffin tin with muffin liners and spray with cooking spray.
- Combine oats and milk and let those soak while you prepare the rest of the recipe, to soften the oats.
- In a large bowl, whisk together the egg and brown sugar until smooth and caramel colored.
- Add vanilla and butter and whisk to combine. You may have small pieces of butter in the mixture, which is totally fine. (See notes.)
- Add flour, oat-milk mixture, baking soda, salt and cinnamon. Stir until well combined but don’t over mix.
- Fold in the chocolate chips.
- Distribute the batter between the muffin tins - they will be about ⅔rds full.
- Bake for 15-18 minutes, until a toothpick comes out clean.
Oats: Old fashioned rolled oats are my go-to here, but you could substitute quick oats if that's what you have.
Milk: I've used skim milk, 2% and soy milk for these muffins and all work great. Unsweetened almond milk should be fine, too.
Flour: I use white whole wheat flour, which is a little lighter in texture and taste than whole wheat flour, while still being a whole grain. You can substitute whole wheat flour or all-purpose flour if you prefer. Or use a combination of whole wheat and all-purpose flour.
Butter: I'm lazy and usually melt my butter in the microwave. Who has time to let it soften? Just don't add it to the egg while it's super hot or you might scramble the egg.
Chocolate chips: I use regular semi-sweet chocolate chips, but you could also try these with dark chocolate chips if you'd like. The recipe calls for a full cup, and they are chock full, but you can reduce this to ½ cup or ¾ cup if you want.
Walnuts: Feel free to add some chopped walnuts to this recipe if you love those, ⅓ to ½ cup. Toasting them lightly first will give them extra flavor.
Storage tips: These muffins will keep at room temperature in a covered container or ziploc bag for up to 4-5 days. You can keep the in the refrigerator for another 2-3 days after that. They also freeze great! I wrap individual muffins in aluminum foil and then pop them in a freezer-safe ziploc bag. Thaw overnight in the refrigerator or microwave them (remove the foil first!) for 45 seconds or so, until thawed and warmed through.
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Serving Size:1 muffin
Amount Per Serving: Calories: 198Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 168mgCarbohydrates: 27gFiber: 3gSugar: 14gProtein: 4g
Note: This post was slightly updated in February 2018, however most of the text remains the same as the original April 2015 post.