Healthy chocolate chip muffins. These muffins are soft, moist, delicious, and full of chocolate chips! No refined sugar, no added fat, and gluten-free! Perfect for a healthy breakfast or any other occasion!
Active time: 15mins | Cook time: 20mins | Yield: 8
Ingredients:
- 1 Large egg at room temperature
- 1/2 cup (120g) Plain yogurt at room temperature
- 3 Tbsp (65g) Honey or maple syrup
- 2 Tbsp (28g) Melted butter
- 1 tsp (5g) Vanilla extract
- 1/2 cup (45g) Almond flour
- 1/2 cup (45g) Oat flour (if you are celiac, make sure to use certified gluten-free oat flour)
- 1 tsp (4g) Baking powder
- A pinch of salt
- 1/2 cup (80g) Chocolate chips
Video:
Directions:
- Line a muffin tin with 8 paper liners. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the muffins.
- In a medium bowl, place the egg and, using a wire whisk, mix for about 1 minute.
- Add the yogurt, honey, melted butter, and vanilla. Whisk until well combined. Set it aside.
- In a large bowl, sift the almond flour, oat flour, baking powder, and salt. Add the chocolate chips and stir to combine.
- Pour the wet ingredients mixture over the dry ingredients and stir gently until just combined.
- Fill the paper liners about 2/3 full with batter.
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean (time may vary depending on the oven).
- Let them cool in the pan for about 5 minutes, then transfer the muffins to a wire rack to cool completely at room temperature.
- If not consumed on the same day, store the muffins in an airtight container in the fridge for up to 5 days.
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Vanilla Chocolate Chip Muffins
Quick and Easy Blueberry Muffins
