These incredibly delicious chocolate chip muffins bake up soft and fluffy – and with no butter, sugar, or gluten in the recipe – they’re healthy enough as an everyday snack. They taste even better than the muffins you’d grab at the bakery!
Healthy Homemade Muffins Recipe
Let me begin by telling you healthy or not – these are some of the best chocolate chip muffins to ever come out of my oven! The entire time I was making them I was felt like there was no way they would bake up into anything even semi-delicious, and when I saw how thin the batter was… the dread only doubled! Typically muffin batter is very thick, so as I poured the liquid batter into the prepared muffin tins, I was basically just gripping myself for muffin failure.
20 minutes later my low expectations were met with a wonderful surprise! Our house smelled amazing, the muffins looked perfect (light brown in color with a crunchy lid and plenty of melted dark chocolate chips), and as I polished off two in just a matter of minutes (no really, I couldn’t stop myself!), I knew I had to photograph the rest asap so I could share them with you before the weekend! So here we are 🙂
Low Calorie Applesauce Muffins
So, let’s talk about how these seriously amazing muffins are healthy. To do that we’ll dive into the ingredient list head first!
These muffins are made with oat flour which is low in calories and gluten free (at least most oat flours are, be sure to check if you’re gluten intolerant). If you can’t find oat flour at your local grocery store, or you’d rather not buy a whole bag before trying it – I’ve got you covered! Simply pulse oats in your blender or food processor until they’re ground like flour. That’s how I do it every time. The other dry ingredients in this recipe are the baking basics: cinnamon, a pinch of ginger (optional but I love the subtle kick it adds to these muffins), baking soda, baking powder, and salt.
They’re also made with NO sugar – at all. Instead of using granulated sugar or brown sugar I use a hearty dose of pure maple syrup. I like to use grade B maple syrup here (the real good stuff!) but grade A will work, too. Just be sure you use real maple syrup, and not pancake syrup (which is usually loaded with tons of junk).
The other wet ingredients in this recipe include eggs, milk (I used unsweetened vanilla almond milk here, but if you have a nut allergy feel free to sub in cow’s milk or soy milk), unsweetened applesauce (you won’t taste it), and oil.
For the oil you have some options! My personal favorite to use here is melted coconut oil, but you may use olive oil, or even melted butter if that’s all you have on hand. I think canola oil and vegetable would work too… but since I haven’t tried it myself, I can’t say for sure. Also, I personally think those oils would make these a little less healthy. But that’s just me.
For the chocolate I chose to use mini dark chocolate chips that I’ve been saving for a rainy day! You could definitely use regular chocolate chips here, too. If you’re not a fan of dark chocolate, give semi-sweet or milk chocolate a try instead. I only call for a half cup in the recipe below, but feel free to have a heavier hand here if you’d like to be a little more indulgent 😉
These muffins bake for 20 minutes, but you’ll need to adjust the temperature half way through. You’ll start them at 450 degrees, then reduce the temperature to 400 degrees. This method gives the muffins their crunchy lids and soft, fluffy interiors – so be sure to set your timer. The muffins will be quite soft when they come out of the oven. Please let them cool in the muffin tin completely before gobbling! This final step is a hard one (they smell so good!) but important for their texture.
And that’s that! These muffins are perfect for breakfast, brunch, dessert, and anywhere in between. I’ve already made another dozen and popped them in the freezer so I can pack them in lunch boxes or grab one for a quick breakfast on-the-go. If you a have a large family, you might want to double it up, too 😉
So, what are you doing this weekend? We’re having dinner at home tonight (I’m cooking steak and tons of vegetables and am hungry just thinking about it) then we’re going to hear some live music. Should be pretty fun! I hope whatever you do it’s safe and relaxing 🙂 See you tomorrow with something sweet. xoxo
More Healthy Muffin Recipes:
Healthy Bakery Style Chocolate Chip Muffins
Ingredients
- 2 cups oat flour (you can make this by simply grinding up oats in the blender until they’re powder)
- 1/2 cup mini chocolate chips
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- Pinch ground ginger (optional)
- 1/2 teaspoon salt
- 2/3 cup maple syrup
- 2 large eggs, room temperature
- 1/3 cup coconut oil, olive oil, OR unsalted butter, melted
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
Instructions
- Preheat oven to 450 degrees (F). Line a muffin tin with paper or foil liners; set aside.
- In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger (if using), and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, and milk; mix well until thoroughly combined. Gradually add the wet mixture into the dry mixture, stirring until combined. The batter will be quite thin - not to worry!
- Divide the mixture among the prepared muffins. Bake for 10 minutes, then reduce the heat to 400 degrees (F) and continue baking for another 10 minutes. Remove pan from oven and allow the muffins to cool completely in the muffin tin. Serve at once or store in an airtight container for up to 3 days. We love to freeze these, too. They'll last in a freezer bag stored in your freezer for 1 month.
Notes
belladonna says
It sounds so good im going to try it soon but I’m giving it a 5 star.One I have tried ill give you other comment. Bye!
Sharon says
The taste of these are beyond!! I wasn’t sure when I puked them out if the oven as they seemed flat and really brown I guess maybe from a very hot oven. I’m sometimes sceptical but thought I’d give this recipe a try! I’m in love these are so moist and delicious I give them a big thumbs up!
Laura says
Just made these as per recipe other than half 2% and half oat milk. Used ground ancient grains for the flour, dark chocolate chips (regular size).
I was a bit worried when the coconut oil resolidified after adding the milk to the wet ingredients. Cooked in a electric oven 10 mins at 450 then 8 mins at 400, turned out definitely darker brown than pictured but perfectly cooked!
The batter is quite liquidy so I filled the cups up nearly to the top. I didn’t have the chocolate chip sinking issue or the gooey problem at all.
Made 16 regular sized muffins.
Looking for a oat heavy recipe for when baby #2 arrives. These will make perfect Midnight breastfeeding snacks!
Preschooler approved as well! Delish! So happy the recipe turned out so well!
Lori says
OMG! These muffins are incredible !!!. They were
Light & fluffy inside. I used GF oat flour that was already packaged. I used avocado oil instead of
The others. I also went overboard with the chocolate
Chips . I will definitively be making these again.
Best chocolate chip muffin recipe I ever made.
Teri says
I started making these for my son to take to school to eat breakfast. He’s a competitive swimmer and runner and needs lots of carbs and calories. I started putting a dallop of peanut butter in the middle of the batter and he swears these were bought at a bakery with that little surprise in the middle. Plus I sprinkle with a tiny bit of sprinkle sugar on the top before baking which gives a bakery look. He thinks these are the best ever. I use mini chocolate chips that they are easier to distribute and do not sink. Thanks so much for the recipe.
Clare M says
Just made these, exactly as directed. I was worried bc they smelled like they were burnt and are quite dark but they taste great. moist and fluffy – love that they are not too sweet. it was my first time using oat flour which i bought. I didn’t have any issues with chips sinking. There are a hit in my house!
missi pyle says
i’ve made these 10 times during the pandemic! i use more chocolate chips and ripe bananas instead of applesauce or sometimes a combo. they are INCREDIBLE! Who knew you could make flour by putting oatmeal in a vitamix? Well, probably you, but NOT ME! I love them. Also, I bake them at 410 because i make tiny muffins. and for about 7 minutes
Daminica says
Hello
Can you use Almond flour?
Thank you for sharing your knowledge. I really like your website!
My best,
Daminica
bakerbynature says
Hi Daminica. Unfortunately, I don’t think that would work very well. But if you experiment, please let us know how it turns out!
Katie says
Just made these. They are so good! You can taste the applesauce, but in a good way. My 3 year old scarfed them down. That’s one way to get him to eat oatmeal! Husband approved too! Will definitely make again.
Emily says
These were easy to make and turned out awesome! Will definitely make again!