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Healthy Chocolate Chip Muffins

Healthy Whole Wheat Chocolate Chip Muffins

January 22, 2025
There’s nothing quite like a freshly baked chocolate chip muffin. Whether you’re enjoying one as a cozy breakfast treat or a mid-afternoon pick-me-up, these healthy whole wheat chocolate chip muffins are the perfect recipe.
They’re soft, fluffy, and dotted with just the right amount of chocolatey goodness. But here’s the best part: they’re made with wholesome ingredients, including 100% whole wheat flour, and they’re low in sugar.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Electric hand mixer

Ingredients
  

Dry ingredients

  • 2¼ cups whole wheat flour (260 g)
  • 2 TBS cornstarch (20 g)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet ingredients

  • 2 large eggs
  • ½ cup coconut sugar (95 g)
  • 1 cup plain yogurt (250 g)
  • ½ cup avocado oil (100 g)
  • 1 TBS vanilla

Mix-ins

  • 1 cup chocolate chips (150 g)

Instructions
 

  • Place a rack in the center of the oven. Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
  • In a medium mixing bowl, whisk the whole wheat flour, cornstarch, baking powder, baking soda, and salt. Set aside.
    2¼ cups whole wheat flour, 2 TBS cornstarch, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt
  • In a large bowl using an electric hand mixer, beat the eggs and coconut sugar together for 3 - 5 minutes. The mixture should become a light caramel color and have increased in volume. This step both dissolves the coconut sugar so it incorporates evenly throughout the batter and helps the muffins be fluffy.
    2 large eggs, ½ cup coconut sugar
  • Next, beat in the yogurt, oil, and vanilla.
    1 cup plain yogurt, ½ cup avocado oil, 1 TBS vanilla
  • Gently mix the dry ingredients into the wet ingredients.
  • Fold the chocolate chips into the batter.
    1 cup chocolate chips
  • Divide the batter evenly among the muffin cups, filling each a little over ¾ full. Filling each muffin cup nearly full helps the muffins develop a classic domed muffin top.
  • Bake for 22 - 25 minutes.
  • Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins are perfect for breakfast, brunch, or as a snack.
Keyword chocolate, easy, Whole Wheat