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Line a 12-cup muffin pan with muffin liners. In a separate bowl, mash the bananas. Preheat the oven to 400F and grease a 12-cup muffin tin. Add flour, oat-milk mixture, baking soda, salt and cinnamon. In a small bowl, sift together whole wheat flour, all purpose flour and baking powder, set aside. 2 - 3 tablespoons sugar-free chocolate chips or vegan chocolate chips Instructions Preheat oven to 350F. And so easy to make! Scroll down to the bottom of the post for the full how-to. Preheat the oven to 425 degrees. Grease a 12-cup muffin tin or line cups with paper liners. Bake! Add in the flour, oats, sugar, baking powder, salt and coconut oil and combine well.

Step 2 Weigh or lightly spoon flour into dry measuring cups; level with a knife. A higher baking temperature in the beginning will take care of high muffin tops. 1 cup (120g) whole wheat flour or gluten-free* flour (measured like this) 1 cup (80g) unsweetened cocoa powder (measured like this) 2 tsp baking powder tsp salt 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly 2 large egg whites, room temperature 2 tsp vanilla extract cup (120g) plain nonfat Greek yogurt In a blender or food processor, combine all ingredients (except optional chocolate chips) until smooth. In a large bowl, whisk together flour, salt, baking powder, and baking soda.

They are made with whole ingredients, naturally sweetened with bananas, maple syrup, and coconut sugar. Step 1 Preheat oven to 400. Combine flour, 1/2 cup sugar, baking powder, and salt together in a large bowl, making a well in the center. Gently fold in chocolate chips. Whisk together the flour, baking powder, and salt. Baking powder - Just a pinch to help the muffins rise (as much as they can do) and give the muffins some stability. Preheat Firstly, preheat the oven to 350F. Healthy Chocolate Chip Muffins are the best thing to happen to breakfast at our house! Mix chocolate chips or any other mix ins like (nuts, poppy seeds, blueberries or raisins) in the batter. Then keeping muffins in the oven, reduce oven temp to 350 deg F and continue to bake them for 15-18 minutes.

Skinny Zucchini Banana Chocolate Chip Muffins {healthy, low-fat} Ambitious Kitchen. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-hole muffin pan with muffin cases, then set aside. Allow the batter to sit. Preheat oven to 350 degrees and line muffin tin with muffin liners. In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla. Line a 12-cup muffin pan with muffin liners. Add almond milk and vanilla and whisk again. Beat together until well blended. Pour the batter into a large mixing bowl and stir in the mashed bananas, shredded zucchini and chocolate chips. Whisk until combined. 8)Add in baking powder. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Directions. How to Make Healthy Chocolate Chip Muffins I love making these healthy chocolate chip muffins because they're so easy to bake, and yield a super tender muffin packed with guilt-free chocolate chip delight! Add in the maple syrup and pumpkin puree. You can do this over a sink. Add chocolate chips and give a few more gentle stirs. Step 2: In a separate bowl, whisk the dry ingredients: whole wheat flour, rolled oats, pumpkin pie spice, salt, baking soda, and baking powder. Use mini or regular semi-sweet, milk, or dark chocolate chips. Mix in the almond flour, whisking until the batter is smooth and free of lumps. Set aside. Low-fat Pumpkin Oatmeal Chocolate Chip Muffins Ambitious Kitchen. LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS? Lightly grease a muffin tin and set aside.

Bake 9 minutes. Sift flour into a large mixing bowl and combine with the chocolate bits. In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, and egg, and mix on medium-low until smooth and well combined. In a medium bowl, combine the flours, baking powder, cinnamon, and salt. Instructions. 7)Add in wheat flour. The Best Healthy Chocolate Chip Muffins Applesauce Recipes on Yummly | Whole Grain Chocolate Chip Muffins, Best Ever Chocolate Chip Muffins, Melt In Your Mouth Pumpkin Cookies . Preheat your oven to 325 degrees F. Line a muffin pan with 12 foil liners and grease the liners. Preheat oven to 400 degrees and line muffin tin with paper liners. Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Mash together banana and brown sugar. Process the spinach and applesauce in a large blender until smooth. 2)Add in honey 3)Add in milk. Mix well. Combine milk, oil, and egg in a small bowl until well blended. Add the chocolate chips. 1/2 cup dark or semi-sweet chocolate chips Instructions Preheat oven to 350F.

Fold in the chocolate chips. whole wheat pastry flour, vanilla, egg whites, honey, nonfat plain greek yogurt . Step-by-Step Instructions Here's a look at the process involved in making this recipe. Step 1: In a mixing bowl, whisk together the wet ingredients: greek yogurt, pumpkin, eggs, brown sugar, and vanilla extract. Good quality chocolate chips or chunks always taste better in muffins like these! Spray a mini muffin tin with cooking spray or line with muffin liners. 9)Add in salt 10)Add in chocolate chips. Add dry to wet: Slowly add the flour mixture to the chocolate mixture and use a spatula to gently combine. 4)Add in oil 5)Add in vanilla. Whisk until smooth and lump-free. Preheat oven to 170C and lightly spray 12 holes of a muffin tin tray with cooking oil spray or line with muffin cases. Mix until well blended. I do not recommend substituting Dutched or special dark cocoa powder. Stir flour into wet ingredients. To make the best healthy chocolate muffins, use regular unsweetened cocoa powder (also called "natural cocoa powder" or "natural unsweetened cocoa powder"). In another bowl, briskly whisk together the egg whites and Greek yogurt. Freezer Tip: Six of these muffins fit perfectly in a gallon size freezer bag. Stir together the dry ingredients, then mix in the wet. Line a muffin tin with liners. Next, fold in the chocolate chips. Whisk eggs and combine with milk, olive oil, honey and vanilla. In a small bowl, beat egg, milk and oil. Try not to over mix the batter! Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Using a dough blender, or sturdy whisk/fork, mash bananas until smooth. Mix the wet ingredients. With a hand whisk or electric hand mixer, whisk the mashed banana, coconut sugar, 2 TBSP oil, 2 TBSP peanut butter, and apple sauce together until smooth. Instructions. Fold in chocolate chips. Preheat an oven to 350 degrees. Lower the heat to 375F/190C, leaving the muffins in the oven until they are fully baked (14 - 18 minutes). Combine dry ingredients with wet ingredients until smooth. In a large bowl whisk together oil with maple syrup, add in eggs and vanilla, whisk until combined. Cool for 5 minutes before removing to a wire rack. Add the buttermilk, oil, and vanilla, and whisk until combined. Next, add in the brown sugar and stir until well mixed. Stir. Pour milk mixture into well and stir until batter is . Bake for about 20 minutes. Ingredients 12 Original recipe yields 12 servings 1 cups whole wheat flour 1 cup rolled oats cup white sugar 2 teaspoons baking powder 1 teaspoon baking soda cup semi-sweet chocolate chips 2 large eggs cup unsweetened applesauce cup skim milk 1 cup mashed banana Add ingredients to shopping list Directions Step 1 Mix Wet and Dry Ingredients. Set aside. Add half the mini chocolate chips and set aside. Add wet, and form into a big ball. Fill 12 greased or paper-lined muffin cups three-fourths full. When thawing, move them from the freezer to the refrigerator to thaw overnight. Mix in the sea salt and the baking soda. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Combine dry ingredients and mix very well. For soft cookies, refrigerate until cold (otherwise, just bake right away). Pour into a bowl and add quick oats, salt, cinnamon, baking soda, and powder. The Ingredients Almond flour - Blanched almond flour, not almond meal. Add chocolate chips and fold them in (Photos 17-18). Notes Then divide batter between 12 openings of a regular size muffin tin. Whisk in eggs. Using a spatula, fold it in until combined (Photos 15-16). In another bowl, stir together the wet ingredients. Grease 12 muffin cups or use silicone liners. Frequently Asked Questions In a separate bowl, combine the milk, egg, applesauce and vanilla. Make a well in center of mixture. 387,476 suggested recipes. Step 2 In another large bowl, using a hand mixer . Set aside. Make sure your bananas are at their very ripest (black skins are best) Remove the skins and blend the bananas extremely well. Set aside. Combine the oats, brown sugar, wheat flour, baking soda, cinnamon, and salt together. baking soda, applesauce, egg whites, pumpkin pie spice, canned pumpkin and 9 more. In large bowl combine well-mashed banana with maple syrup and granulated sugar, if using. How to make healthy chocolate chip muffins In a mixing bowl, whisk together the egg, milk, yogurt and vanilla until blended. 13)Use a icecream scoop to fill the moulds 1 teaspoons pumpkin pie spice 1 teaspoon baking powder teaspoon baking soda teaspoon salt 1 cup unseasoned pumpkin puree cup packed light brown sugar cup buttermilk cup melted butter 2 large eggs 1 teaspoon vanilla extract cup mini chocolate chips Directions Step 1 Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray. Do not over mix the batter- otherwise muffins will be tough. Preheat the oven to 200C/400F/Gas 6. Gradually mix the dry ingredients into the wet ingredients. Mash 2 large bananas in a medium-size bowl until there are a few lumps.

In a separate small bowl, combine the dairy free milk with the egg white (or flax egg) and whisk lightly. Today is a muffin day, a healthy banana chocolate chip muffin day! Preheat oven to 350 degrees F. Line your muffin tin with cupcake papers. Drain the beans, and rinse them very well to remove any canned bean taste. Whole Wheat Healthy Chocolate Chip Muffins Step by Step 1)Take an egg in a bowl. Make a well in the flour mix and add all the liquids, stir to combine well. In a medium bowl whisk together flour, baking powder and salt. 1/2 cup chocolate chips I like dark or semi-sweet Instructions Preheat the oven to 350 degrees. With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop). These healthy chocolate muffins are: Bake for 15-18 minutes, until a toothpick comes out clean. In the same bowl as milk, add eggs, maple syrup, Greek yogurt, coconut oil and vanilla extract. Divide among a greased mini muffin pan. Healthy Chocolate Chip Cookies Recipe: Preheat oven to 380 degrees. To make the oat flour, place 1 cups of oats in a food processor and pulse until it reaches a flour-like consistency. Add peeled bananas to a large mixing bowl. Using the blanched variety ensures the muffins have a lovely light and tender crumb. In a medium bowl, whisk together the eggs, sour cream, vanilla, and stevia. With your hands, squeeze shredded zucchini to remove unnecessary water. You can pull them from the fridge for lunchboxes or heat them for breakfast.

Bake at 375 or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Add the flour and mix just until combined. Scroll down for the full recipe at the bottom of the post. In a mixing bowl, add flour, cocoa powder, baking soda, and salt. Add the flour to the wet ingredients and whisk again. Instructions. In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Preheat oven to 425F. Bake! Once the batter has been gently combined, allow it to sit for a few minutes. Chocolate Muffins Can Be Healthy and Delicious! Last updated Oct 21, 2022. Set aside. Slowly add in dry ingredients and mix until just combined.

Chocolate chip banana muffins. Carefully fold in 1 cup of chocolate chips. Pour cup of the muffin batter into each cup of the muffin pan (or to almost the top of each muffin cup). Preheat oven to 350 degrees. In a small bowl, toss together the flour, baking soda, salt, cocoa powder, and chocolate chips. Whisk or use a mixer until combined. how to make healthy pumpkin chocolate chip muffins.

Bake & enjoy! In a mixing bowl, beat the yogurt alternative, cup sugar, butter alternative, and vanilla with a hand mixer until thoroughly combined. Lightly grease or line a 12-cup muffin pan. So, with a few bananas on hand, ripe as can be, I decided to put them into these kid-friendly vegan muffins. Add the pumpkin pure, Greek yogurt, eggs, brown sugar, and vanilla extract to a mixing bowl and whisk together until well combined. In a large bowl combine flour, baking powder, baking soda, cinnamon and salt. How to Make Chocolate Chip Muffins In a small bowl, combine the oats with the milk and let that mixture sit while you prepare the remaining ingredients. Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Transfer batter into muffin tin. Instructions. This step will allow the oats to soften as they soak in the milk and helps to produce a really fluffy, tender muffin. Gather your ingredients, and preheat the oven to 350 degrees Fahrenheit. Be sure your chocolate chips are dairy free also. With a wooden spoon, mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt. Print Recipe Rate this Recipe Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Course Breakfast Cuisine American Servings 24 Ingredients 5 bananas (very ripe) Set aside. Sift I wanted to make them banana nut muffins, but since my daughter doesn't care for nuts, I went ahead and added chocolate. This search takes into account your taste preferences. Add melted butter, eggs and milk and vanilla. Oatmeal Chocolate Chip Muffins Healthy Recipes 387,476 Recipes. Then, crack in 2 eggs and whisk. Line a 12-count muffin tin with parchment paper liners. Add dry ingredients to the wet ingredients. If you are using whole oats, add them to a food processor and process until the oats have turned into fine flour, 3 to 4 minutes. How to Make Healthy Pumpkin Muffins with Chocolate Chips Note: full ingredients list & measurements provided in the Recipe Card, below. For the microwave version. Fill up 9 muffin cavities evenly and add the additional 2 tablespoons of chocolate chips to the tops of the muffins. In a separate bowl, crack the eggs and whisk a little before adding the other wet ingredients. Distribute the batter between the muffin tins - they will be about 2/3rds full. More nutrients and less calories than Costco's popular muffins. How to make healthy pumpkin muffins with chocolate chips Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners. In a large mixing bowl, whisk together oil, milk, eggs, brown sugar, and applesauce until well combined.

Set aside. Whisk in yogurt, then add eggs and vanilla, whisking until smooth. Instructions. Stir together the wet ingredients. Fold in the chocolate chips. In a large mixing bowl, combine the almond flour, oat flour, baking powder, and salt. Stir until well combined but don't over mix. Spoon the batter evenly into the prepared pan. Step 1 Preheat oven to 350 and line two muffin tins with liners.

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Now make little balls from the big one. In a medium mixing bowl, whisk together the flour, chocolate chips and baking soda. TIP: These muffins bake quickly, so set that timer and avoid over baking for the best results. Replace the eggs with flax eggs, use a coconut milk-based yogurt for the Greek yogurt, use maple syrup for the sweetener, and a non-dairy milk for the milk. In a medium bowl whisk together dry ingredients; set aside. Healthy Chocolate Muffins with Applesauce. 11)Mix well 12)Fold gently. Let the muffins cool until they're almost room temperature before digging in, since they continue baking on the inside even after they've been removed from the oven. Add remaining wet ingredients: coconut oil, coconut sugar, flax egg, and vanilla.

Add in the oat flour, baking soda, baking powder, and cinnamon and stir until well combined. In a large mixing bowl, blend everything else with a whisk.

In a small bowl, combine the dry ingredients and mix well. Let cool before eating. Remove and allow the muffins to cool. Do not overmix!

Fold wet ingredients into dry ingredients. Add in the flour, baking soda and salt. In a standing mixer fitted with a paddle attachment, beat the spinach mixture, coconut oil, agave, vanilla, eggs and banana until smooth. Scoop batter into muffin cups about full. Gently stir the two mixtures together. Give it a stir and set aside. 6)Whisk till combined.

These latter two have a different acidity level, which affects the taste and texture of your muffins. Mix and set aside. Preheat the oven and grease a standard muffin pan. Preheat oven to 425F and line muffin pan with paper liners, or spray with oil; set aside. How to Make Healthy Chocolate Muffins Start by mixing the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Stir into dry ingredients just until moistened. Set aside. Add the mixture to the dry mixture and mix until just combined. Add bowl of dry ingredients into large bowl of wet ingredients. Divide batter among the prepared liners and bake them at 425F for 5 minutes. Bake in 425 degrees F preheated oven for 7 minutes. In a medium bowl, whisk together the oat-flax flour, starch, baking powder, baking soda, and salt. Instructions. Add the dry ingredients. Divide mixture between 6 large cupcake liners, and top with . In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using. In another mixing bowl, combine oats, flour, baking soda, salt, and ground flax. Servings 12muffins Ingredients 2 cups whole wheat pastry flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/3 cup honey 3 Tablespoons coconut sugar (or light brown sugar) 2 large eggs, at room temperature 3/4 cup full-fat plain Greek yogurt 1 cup mashed ripe banana 1/4 cup coconut oil, melted (or mild olive oil) Preheat the oven to 350 F, or 375 if at altitude. Bake until a toothpick comes out clean, 18-20 minutes. Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute. Whisk in the eggs, almond milk (or milk of choice), and vanilla until a little frothy. Instructions. Whisk together the sugar, oil, eggs, applesauce and vanilla extract in a large bowl. In a medium bowl, stir together the dry ingredients. Use good quality chocolate chips! Let the batter set for 5 minutes. Servings 12muffins 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 Then, add in melted coconut oil and mix again. In a microwave-safe mixing bowl, melt the butter. Fold in the chocolate chips. Then add the maple syrup, applesauce, milk, oil and vanilla and whisk again until combined.

Add the banana, Greek yogurt, eggs, and vanilla extract to a mixing bowl and stir until well combined. These healthy chocolate muffins are one of our favorite muffins on Fit Foodie Finds! Add the rest of the ingredients (melted coconut oil, maple syrup, egg, vanilla extract, and milk) and whisk well (Photos 9-14). Stir in the dry mixture until combined, but do not over-mix. So make sure they are completely room temperature. Add sugar and butter to a large mixing bowl and using a hand or stand mixer, beat on medium speed for 2 minutes.

Mix well.

In a large mixing bowl, whisk coconut oil and honey. Prepare a mini-muffin tin with liners or cooking spray. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no. Add in zucchini, banana (or applesauce) and almond milk; mix again. Whisk together the flour, cocoa powder, baking soda, cinnamon, and salt. In another mixing bowl, add in egg, honey, coconut oil, honey, and vanilla.

Sprinkle additional chocolate chips and cane sugar on top of each muffin and bake for 5 minutes at 425F/220C. Beat on high for 1 minute until light and fluffy. Add in eggs, one at a time until well mixed. I prefer to use a 24-slot mini-muffin tin. We love whipping up a batch of muffins and sticking half of them in the freezer for later and keeping half out for snacking.

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