These delicious and Healthier Chocolate Chip Muffins are made with no sugar and yogurt and has added protein. Packed with 8g protein per muffin, you will never be able to tell these muffins are a healthier alternative, and the best part? They are banana free!
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Why you will love my Healthier Chocolate Chip Muffins Recipe
While most Chocolate Chip Muffins are packed with sugar and butter, my version is free from refined sugars, and uses a reduced amount of butter and yogurt to keep it super moist and fluffy. No bananas used in this recipe either, because these are not banana bread flavoured muffins.
Packed with 8g protein each, these muffins provide a satisfying energy boost that will keep you feeling fueled throughout the day. Plus, they are incredibly easy to make and are baked in under 30 minutes.
Whether you’re seeking a nourishing dessert or a delightful afternoon snack, my Healthier Chocolate Chip Muffins are bound to become a cherished favorite in your kitchen.
Macros for Healthier Chocolate Chip Muffins
Per Muffin (10):
Calories: 160
Carbohydrates: 12g
Protein: 8g
Fat: 7g
More High Protein Desserts to try
Mini Marble Cheesecakes- High Protein, Low Calorie
The Best Healthy Cinnamon Rolls (Low calorie, high protein & super fluffy)
Ingredients and Substitutions for Healthier Chocolate Chip Muffins
Flour- All purpose, can sub for oat flour or gluten free flour
Protein Powder- I use the Vanilla Buttercream Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours
Baking Powder
Baking Soda- using both baking powder and soda ensures the muffins rise well and maintains fluffiness
Zero Calorie Granulated Sweetener– I use a zero calorie natural sweetener from Natvia, sub for normal granulated brown or white sugar
Greek Yogurt/Protein Yogurt- I use YoPRO Vanilla Protein Yogurt, plain yogurt will work
Vanilla- for flavour
Light Butter- Can substitute with normal butter or vegan butter
Egg- can sub for a flax egg or extra 70g yogurt
Milk + 1 tsp vinegar or lemon juice- I use a high protein, low fat milk but you can use a plant milk. Adding 1 tsp of vinegar or lemon juice will turn the milk into “buttermilk” due to the added acidity. This helps with the fluffiness but you can skip this step.
Chocolate Chips- I use sugar free milk chocolate chips, you can use normal chocolate chips, dark chocolate chips, vegan or even chocolate chunks
Tips
- Room Temperature Ingredients: Allow ingredients like eggs and milk to come to room temperature before using them. This promotes even mixing and better incorporation of ingredients.
- Gentle Mixing: When combining wet and dry ingredients, avoid overmixing. Overmixing can lead to dense and tough muffins. Mix until the ingredients are just incorporated to maintain a tender crumb.
- Fold in Chocolate Chips: When adding chocolate chips, gently fold them into the batter using a spatula. This prevents overmixing and ensures even distribution of chocolate throughout the muffins.
- Let batter sit in the fridge: From 30 minutes to overnight, this helps the flour to absorb more moisture, resulting in a thicker batter. A slightly thicker batter can help muffins maintain their shape and rise more evenly.
- Proper Filling: Use an ice cream scoop or a spoon to evenly fill the muffin cups. This ensures consistent muffin sizes and even baking.
- Cooling Time: Allow your muffins to cool in the pan for about 5-10 minutes after baking. Then, transfer them to a wire rack to cool completely. This prevents them from becoming soggy due to trapped steam.
How to store Healthier Chocolate Chip Muffins
Room temperature: Place the cooled muffins in an airtight container and store for 1-2 days
Fridge: Place the cooled muffins in an airtight container and store for 3-5 days.
Freezer: If you want to store muffins for an extended period (up to 3 months), freezing is a great option. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in an airtight freezer-safe bag. Thaw frozen muffins at room temperature or gently reheat them in the oven or microwave.
Healthier Chocolate Chip Muffins
Ingredients
- 50 g light butter melted and cooled slightly
- 70 g yogurt
- 1 egg
- 3/4 cup milk 180ml milk + 1/2 tsp vinegar or lemon juice to make buttermilk (you can use a light higher protein milk or a plant-based option)
- 1 tsp vanilla
- 100 g granulated sweetener A zero calorie sweetener was used in this recipe, or you can use normal sugar/brown sugar/monkfruit
- 140 g flour can sub for oat flour
- 60 g vanilla protein powder
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g sugar free chocolate chips milk chocolate chips, chocolate chunks, normal chocolate etc
Instructions
- n a mixing bowl, combine the melted light butter and granulated sweetener. Mix until the ingredients are well combined and the mixture has a creamy texture.
- Add the egg, yogurt, buttermilk (prepared by combining milk with vinegar or lemon juice), and vanilla extract to the butter mixture. Mix thoroughly until the wet ingredients are fully integrated.
- Sift in the flour, protein powder, baking powder, baking soda, and a dash of salt. Gradually fold the dry mixture into the wet mixture, ensuring even incorporation.
- Dust the chocolate chips in some flour and gently fold into the mix, reserving a small portion for topping the muffins.
- Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.
- Preheat and Line: Preheat your oven to 220°C (428°F). While the oven heats up, prepare 10 muffin liners in a muffin tin.
- Distribute the muffin batter evenly among the prepared liners and sprinkle the reserved strawberries and white chocolate on top of each muffin.
- Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 18-20 minutes or until a toothpick inserted into the center emerges clean.
- Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.
