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Healthy Chocolate Chip Muffins – These chocolate chip muffins are super moist, soft, and fluffy and so easy to make. They’re made with healthy ingredients like almond flour and flaxseed meal while perfectly sweet and satisfying.

Healthy Chocolate Chip Muffins

These chocolate chip muffins are super moist, soft, and fluffy and so easy to make. They’re made with healthy ingredients like almond flour and flaxseed meal while perfectly sweet and satisfying. 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Desserts
Cuisine Universal
Servings 14

Ingredients
  

  • 3 large eggs
  • 6 tablespoons oil I used avocado
  • 6 tablespoons nondairy milk I used oat
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons granulated sweetener e.g. cane sugar
  • ⅓ cup maple syrup or other liquid sweetener
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour see notes for substitutions
  • 1 ¾ cup almond flour fine, blanched
  • ¼ cup flaxseed meal finely ground
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • ½ cup dairy free chocolate chips

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a muffin tin with silicone or paper liners. Set aside.
  • In a medium bowl, whisk the eggs until uniform, then mix in the rest of the wet ingredients (oil, milk, applesauce, sugar, maple syrup, vanilla). Fold in the dry ingredients (flour, almond flour, salt, flaxseed meal, baking soda, baking powder) and add the chocolate chips.
  • Scoop about ⅓ cup of the batter into each muffin liner, or fill until ¾ full. Bake for 15 minutes, let cool slightly, and enjoy! :)

Notes

Flour substitutions:
When testing this recipe, the best result came from a combination of all purpose/white flour and almond flour. However, if you need the recipe to be gluten free or grain free, you can substitute for more almond flour. The result will be slightly more moist and dense, and a little less fluffy but still good.
If you just want a bit more fiber, you can also replace the white flour for white whole wheat flour. It won't be *as* fluffy but still have a decent texture and taste. I haven't tried regular wheat flour--I expect it will work fine but have a stronger wheat taste.