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–+ servings
Close up of chocolate chip muffins on a colorful red plate with chocolate chips scattered to the side.
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4.34 from 423 votes

Healthy Chocolate Chip Muffins

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yield: 12 muffins

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Video

Nutrition

Serving: 1muffin | Calories: 198kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 168mg | Fiber: 3g | Sugar: 14g
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