I love to come up with healthy treats for my boys (and for myself… who am I kidding). So I worked hard on these healthy chocolate chip muffins. Healthier without compromising flavor!

I tested so many batches and had the kids try each one of them. After numerous attempts, I am here to tell you this recipe has passed the test! Fluffy, chocolate studded muffins! Made with oats, coconut sugar and avocado oil instead of butter. Apple cider vinegar activates the baking soda and makes the muffins super airy and fluffy.

How I make these healthy chocolate chip muffins

This is such a straight forward, quick & easy recipe; your chocolate chip muffins will be in the oven in just a couple of minutes. That is why I start with preheating the oven to 425F/ 215C so it will be ready the moment I’ve scooped the batter in the muffin tin. And I fill the muffin tin with 12 paper liners.

In a large mixing bowl I combine all dry ingredients; oat flour, flour, sugar, baking soda and sea salt.

Once that is combined, I stir in the milk, oil, apple cider vinegar and vanilla. With a wooden spatula I combine it all but try not to over mix.

Now I add ¾ cup of chocolate chips to the batter and stir until just incorporated. Again, I make sure not to over mix it, so the batter stays as airy as possible.

I fill the muffin cups up ¾ of the way with batter and sprinkle the remaining chocolate chips on top of each muffin.

In the preheated oven I bake the muffins on the middle rack for 5 minutes before reducing the temperate to 350F/175C and bake them for another 12-15 minutes or until the muffins are slightly domed and a toothpick inserted in the center of the muffin comes out with just a few moist crumbs attached.

I let the chocolate chip muffins cool off slightly before taking them out of the tin. I let them cool off on a cooling rack (a bit… at least long enough to not burn my tongue on the melted chocolate).

These healthy chocolate chip muffins are our favorites right now. I hope you like them too. They are

moist and fluffy – great to bake with kids – vegan and gluten free – wholesome – & SO delicious

Love this recipe? Love chocolate? Check out these chocolaty treats: healthy chocolate chip cookies, brownie cookies, chocolate bark or this chocolate brownie pie. #welovechocolate

Healthy chocolate chip muffins

Wholesome, gluten free, dairy free, vegan chocolate chip muffins. Easy to make with kids. And, most importantly, SO delicious!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 17

Total Time 27

Course Brunch, Dessert, Snack, Treat

Servings 12 muffins

Calories 207 kcal

Equipment

muffin tin
Paper liners (optional, but recommended)

Ingredients

125 gr oat flour (approx. 1¼ cup)(store bought or grind from gluten free oats)
125 gr gluten free all purpose flour (approx. 1 cup)(or sub regular all purpose flour)
180 gr coconut sugar (approx. 1 cup)(or sub light brown sugar or raw cane sugar)
½ tsp baking soda
½ tsp baking powder
250 ml almond milk (approx. 1 cup)(or sub other type of milk)
85 ml avocado oil (approx. ⅓ cup)
1 tbsp apple cider vinegar
1 tsp pure vanilla extract
¾ cup chocolate chips (I prefer dark chocolate chips, but semi sweet chips work perfectly as well)

Instructions

Preheat the oven to 425F/ 215C and fill a muffin tin with 12 paper liners.
In a large mixing bowl combine all dry ingredients; oat flour, flour, sugar, baking soda and sea salt.
Stir in the milk, oil, apple cider vinegar and vanilla. With a wooden spatula combine it all but try not to over mix.
Now add ¾ cup of chocolate chips to the batter and stir until just incorporated. Again, make sure not to over mix it to keep the batter as airy as possible.
Fill the muffin cups up ¾ of the way with batter and sprinkle the remaining chocolate chips on top of each muffin.
Bake the muffins on the middle rack of the preheated oven for 5 minutes before reducing the temperate to 350F/175C. Bake them for another 12-15 minutes or until the muffins are slightly domed and a toothpick inserted in the center of the muffin comes out with just a few moist crumbs attached.
Take the muffins out of the oven and let them cool off slightly before taking them out of the tin. Now let them cool off on a cooling rack (just a bit… at least long enough to not burn your tongue on the melted chocolate!).

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword dairy free, dark chocolate, gluten free, oats, vegan

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