Healthy Chocolate Chip Muffins are the best thing to happen to breakfast at our house! More nutrients and less calories than Costco’s popular muffins. And so easy to make!
Healthy Chocolate Chip Muffins
These Healthy Chocolate Chip Muffins are a lighter version of those delectable giant muffins you can buy at Costco. Sure, they’re delicious but they’re basically like eating cake for breakfast, loaded with sugar and calories. These moist, chocolaty muffins have some terrific healthy substitutions that offer more nutrients, more sustaining power, and less calories without sacrificing flavor. Now, these muffins aren’t exactly like eating a head of cabbage, but they’re a much healthier alternative for your family. Terrific for breakfast or an after school snack, I’m so excited to share this recipe with you!
Suggestions for Lower Calorie Muffins
- Use super ripe bananas! They give your batter a creamy texture and extra bulk. The mild banana flavor really complements the cocoa flavor. They’re so good in this recipe!
- Substitute applesauce for oil. Applesauce is a perfect alternative to heavy vegetable oil in most baking recipes because it cuts down on the fat and calories but keeps the muffins light and airy. Make sure you use unsweetened applesauce.
- Adding some rolled oats gives more texture to the muffins and sustaining power. Oats are such a good option for keeping your little ones fuller longer.
- You can substitute part of the sugar for half a cup of honey if you want to cut down sugar even more.
- Use whole wheat flour instead of white flour for even more nutrients.
More Low Calorie Sweet Treats
There’s nothing better than indulging in a sweet treat every now and then. But if you’re looking to keep things lighter, try some of our lighter side recipes that satisfies your sweet tooth without derailing your diet.
- Healthy Oatmeal Cookies
- Fiber Crunchies
- Pumpkin Chocolate Chip Cookies
- Healthy Banana Muffins
- No Bake Protein Balls
How to Make Healthy Chocolate Chip Muffins
- Preheat oven to 350 degrees. In a large mixing bowl combine the bananas, applesauce, eggs, and sugar with a hand mixer until bananas are blended in well.
- Mix in the cocoa, baking powder, and baking soda.
- Measure the oats into a blender or food processor and pulse a few times until the oats become finer pieces.
- Add the blended oats and flour to the mix and blend until everything is thoroughly mixed. Then stir in the chocolate chips (I like to reserve about 1/2 cup to sprinkle on the top of each muffin just before baking).
- Use a 1/4 c. measuring cup and measure it (slightly heaping) into regular size muffin tins that have been lined with cooking spray or baking liners. This makes 2 dozen muffins.
- Bake for 20 to 25 minutes, they are ready when a toothpick in the center comes out without batter.
- Cool for 5 to 10 minutes before removing from baking tin, then cool completely on the counter or a cooling rack. They can be refrigerated or frozen to last longer.