Chunky, fluffy and chock-full of flavors, this chocolate chip muffin recipe will keep your taste buds asking for more! Enjoy small chunks of chocolate tear drops as they melt in your mouth nestled in fresh baked muffins.
It is almost the weekend and what better way to capture it than by waking up to an aroma therapy filled home of chocolate tear drop shaped melts bursting in these healthy chocolate chip muffins! If your house is like mine in the morning you might relate to our daily schedule.
It starts with no need for an alarm clock. The kids are the alarm far before my husband’s phone alarm goes off. We wake up to either one child staring at me with a gleaming smile of sheer joy to see my eyes finally peel open.
Or the other child scream from his crib “mama!” “mama!” “mama!” uttering these words until I come to release him from his imprisonment. At that moment, I am fully on autopilot.
Then comes that first sip of coffee. After that I am right there with them like a light switch just clicked on and I can humanly function once again. We then proceed our morning to breakfast time. And for breakfast, it’s nice to have a meal that can also later be consumed for snack time.
This past week we have made 3 batches of these healthy chocolate chip muffins. These muffins take about 30 minutes from start until they are ready to eat. They are similar to my oatmeal blueberry muffins but I use non-fat Greek yogurt and sometimes coconut yogurt instead of sour cream and add a bit more vanilla. If you want a full dairy-free recipe, substitute the Greek yogurt for vegan sour cream or the coconut yogurt.
I love oatmeal muffins so there are gluten-free oats in this muffin recipe for texture and added nutritional fiber. Rarely do we buy factory baked muffins or packaged muffins. Too many preservatives to keep them fresh and usually they have hydrogenated oils that I steer away from.
These homemade Chocolate Chip Oatmeal Muffins are total natural so no worries when you can make a big batch to plan ahead for the week!
Really, I think these muffins are a stress healer. And research shows they are.
The sweet delicacies in dark chocolate not only can aid in ensuring proper blood flow but it can also make you happy. Did you know chocolate can boost your mood and reduce symptoms of depression? Dark chocolate is high in magnesium and anandamide, which enhances mood. And there are many more health benefits of chocolate. Cocoa in chocolate is packed with a wonderful antioxidant called flavanol. Flavanol helps boost brain power, prevents ageing, and can lower cholesterol. The fact that it can lower cholesterol boggled my mind since chocolate is full of fat. But cocoa is a plant sterols which increases flexibility of veins and arteries helping to push blood through your body more efficiently.
Soo…convinced yet to make and eat up these delicious fresh baked healthy chocolate chip muffins?!
This batter tastes like cupcake batter too! So for a healthy birthday cake idea bake this chocolate chip muffin recipe in a 9 x 9 inch pan for 30 minutes or until a toothpick comes out clean. Decorate with your favorite icing! Kids will never know there is no butter and that it is packed with oats!
Healthy Chocolate Chip Muffins {Gluten + Dairy Free} + Video
Ingredients
- 1 cup gluten-free flour or spelt flour
- ¾ cup quick cook oats gluten-free
- ⅔ cup Xylitol or coconut sugar
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 3 Tablespoons coconut oil melted
- ¼ cup coconut milk yogurt or if dairy is ok, non-fat Greek yogurt
- 1 large egg
- ½ cup plus 1 Tablespoon cashew almond or coconut milk
- 1 teaspoon vanilla extract
- 1 cup of milk chocolate chips vegan
Instructions
- Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or spray a silicone muffin pan.
- In a small bowl, whisk egg, milk, yogurt and vanilla until blended. Set aside.
- In a large bowl, combine flour, oats, sugar, baking powder and salt. Combine well.
- Fold wet mixture into dry mixture until moistened. Add melted coconut oil and mix until combined. Carefully fold in 1 cup of chocolate chips. Let the batter set for 5 minutes.
- Scoop batter into muffin cups about ¾ full. Bake 20-22 minutes until golden on top and a toothpick inserted comes out clean. Remove muffins from the pan and transfer to a cooking rack to cool.
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