Healthy Chocolate Chip Muffins

Name: Healthy Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup whole wheat flour; 1/2 cup rolled oats; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsweetened applesauce; 1/4 cup honey or maple syrup; 1/4 cup coconut oil, melted; 2 eggs; 1 tsp vanilla extract; 1/2 cup dark chocolate chips

Highlighted under: Nourish & Thrive

I absolutely love these healthy chocolate chip muffins! They’re a guilt-free treat that satisfy my sweet tooth without compromising my health goals. I experimented with whole wheat flour and coconut oil, and I'm thrilled with the moist and fluffy texture they create. The addition of dark chocolate chips makes them irresistibly delicious while still packed with nutrients. These muffins are perfect for breakfast or a quick snack, and they disappear just as fast as I can make them!

Created by

Ruby Lawson

Last updated on 2026-01-24T09:01:19.295Z

When I first set out to make my version of chocolate chip muffins, I wanted to create something that balanced indulgence with health. After several trials, I found that using applesauce instead of sugar not only keeps the muffins moist but also adds a natural sweetness. This tweak has become a game changer in my baking routine!

Each time I pull a batch of these muffins out of the oven, the aroma fills my kitchen with warmth and comfort. I love experimenting with add-ins like nuts or dried fruit, but the classic chocolate chip version remains my favorite. They’re perfect for sharing, too—if I can resist eating them all myself!

Why You Will Love These Muffins
Deliciously moist and fluffy texture
A perfect balance of chocolate and nutrition
Quick to make and easy to enjoy on-the-go

Ingredient Insights

Using whole wheat flour in these muffins not only adds fiber but also provides essential nutrients that white flour lacks. It gives the muffins a delightful nuttiness and contributes to a hearty texture. If you want a lighter version, you can replace half of the whole wheat flour with all-purpose flour, which will yield a softer crumb while still maintaining some of the health benefits.

Coconut oil is another star ingredient in this recipe. It contributes to the moistness of the muffins and adds a subtle tropical flavor. If you prefer a different taste, feel free to substitute it with unsalted butter or another mild oil like avocado oil. However, keep in mind that using butter will change the flavor profile, making it richer and slightly denser.

Baking Tips

When mixing the dry ingredients, make sure they are whisked thoroughly. This ensures that the baking powder and baking soda are evenly distributed, which is crucial for achieving a uniform rise. If you notice that your muffins tend to sink in the middle, it could be a sign that your leavening agents are not sufficiently mixed or that they are expired.

To achieve perfectly domed muffins, try not to overfill your muffin cups. Filling each cup about three-quarters of the way full will allow for ideal rising and golden tops. Keep an eye on them as they bake; they should puff up and turn golden brown around the edges. A slight dome indicates they are baked correctly.

Ingredients

Muffins

1 cup whole wheat flour
1/2 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened applesauce
1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
2 eggs
1 tsp vanilla extract
1/2 cup dark chocolate chips

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mix Dry Ingredients

In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt until well combined.

Mix Wet Ingredients

In another bowl, combine the applesauce, honey or maple syrup, melted coconut oil, eggs, and vanilla extract, whisking until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Fold in the dark chocolate chips.

Bake the Muffins

Divide the batter evenly among the prepared muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!

Pro Tips

For an extra touch, sprinkle some oats or chocolate chips on top of the batter before baking for a beautiful finish!

Storage and Make-Ahead Tips

These muffins can be stored in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week. To enjoy them slightly warm, just pop them in the microwave for 10-15 seconds. Alternatively, freeze leftover muffins in a freezer-safe bag for up to three months. When you're ready to eat, thaw them overnight in the fridge or reheat directly from frozen in the microwave.

If you're planning to bake these muffins in advance for busy mornings, consider making a double batch. Not only does this save time, but it's also perfect for meal prep. Just remember to separate the batter into muffin cups before freezing. You can bake them right from the freezer; just add a couple of extra minutes to the baking time.

Customization and Variations

Feel free to get creative with mix-ins! Adding chopped nuts or dried fruit can give your muffins an extra crunch or chewiness. Just be cautious not to add too much, as this might affect the muffin's structure. If you like an extra hint of flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients.

For a fully vegan version, you can replace eggs with a flaxseed meal or chia seed gel. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit until it thickens. This will mimic the binding and moisture that eggs provide, ensuring your muffins turn out just as delicious.

Questions About Recipes

→ Can I substitute the whole wheat flour?

Yes, you can use all-purpose flour, but the muffins may be less nutritious.

→ How long do these muffins last?

They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.

→ Can I make these muffins vegan?

Yes, you can replace the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based sweetener.

→ Can I freeze these muffins?

Absolutely! Once they’ve cooled, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them before enjoying.