These easy Chocolate Chip Muffins are moist and sweet like bakery-style muffins, but surprisingly healthy. Made with whole grains and no refined sugar, they are perfect for breakfasts, snacks and desserts.

If you are looking for healthier muffin recipes, try these. Together with protein muffins, apple muffins and banana bread muffins, these chocolate treats will satisfy your sweet tooth without guilt.

Chocolate chip muffins have always been one of my favorite desserts. Especially those that my dad used to get on our Saturday grocery trip. They were soft, moist and oh so delicious that I couldn't help myself eating the entire pack.

Last weekend we went to that exact grocery store, and, guess what, I saw them. Tempted to get some, I then made my own yogurt chocolate chip muffins at home. But healthy, with better ingredients and fewer calories.

Ingredients and replacements

• Wholewheat flour. I used wholewheat flour because it is less refined and has more nutrients. You can replace it with spelt flour, oat flour, all purpose flour, or gluten free pastry flour.
• Eggs. Two large eggs give choc chip cupcakes a better texture and a richer flavor. As a vegan alternative, use flaxseed eggs.
• Greek yogurt. Greek yogurt makes moister muffins without too much fat. I recommend 5% Greek yogurt, nonfat yogurt doesn't provide the same richness.
• Maple syrup. This is my sweetener of choice instead of sugar. Maple syrup can be replaced with honey, agave syrup, date syrup or coconut syrup.
• Vegetable oil. Choose a neutral vegetable oil, such as canola oil, avocado oil or coconut oil. Melted butter will also work.
• Milk. I like unsweetened almond milk, but any dairy or nondairy milk can be used.
• Baking powder. This helps your muffins rise and become soft.
• Vanilla extract. A must for in desserts.
• Salt. Salt balances sweetness and enhances flavors.
• Chocolate chips. I like mixing mini chocolate chips and regular chocolate chips, extra dark chocolate and with no added sugar. But any type of chocolate, such as sweet or semi-sweet chocolate chips, is great.

Here are some dietary adaptations if you need. For a vegan recipe, replace the eggs with 2 flaxseed eggs and use dairy-free yogurt as a substitute for Greek yogurt. To make gluten-free chocolate chip muffins, use gluten-free pastry flour.

How to make chocolate chip muffins

1. Step 1 - Mix wet ingredients. In a large bowl, beat eggs with Greek yogurt, maple syrup, canola oil, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
2. Step 2 - Add dry ingredients. Add to the wet mixture wholewheat flour and baking powder. Stir the ingredients together until the batter reaches a smooth consistency. Only if it is too thick, add up to 2 tablespoons of milk. Fold through your favorite chocolate chips.
3. Step 3 - Bake. Fill ⅔ of each muffin liner with batter, sprinkle with more chocolate chips on top and bake in hot oven for 20 to 25 minutes. Do not overbake the muffins - they are ready when a toothpick inserted into the center comes out clean. Remove them from the oven and let cool over a baking rack for 15 - 30 minutes.

Storage information

Let the muffins cool completely to room temperature, then transfer to an airtight container. If you keep them at room temperature, they will last for 3 days. In the fridge, they will stay fresh for up to 5 days.

For a longer storage, place leftovers in zipper bags and then freeze for up to 3 months. If you have extra time, I recommend wrapping each muffin before freezing. This simple step helps preserve them.

Reheat in hot oven at 350°F (180°C) for about 5 minutes, or microwave for 15 - 30 seconds before serving. The chocolate chips will melt and get ooey gooey.

More healthy muffin recipes

• Protein muffins
• Carrot cake muffins
• Sweet potato muffins
• Banana bread muffins
• Apple cinnamon muffins
• Chocolate banana muffins recipe
• Flourless chocolate muffins