The Best Healthy-ish Chocolate Chip Muffins

No Gluten
Kid Friendly
No Dairy
Title: The best healthy chocolate chip muffins ever!
Author: Britney Shawley
Recipe type: Dessert
Prep time: 5 minute
Cook time: 15 minutes 
Total time: 30 minutes
Serves: 12 muffins
I love chocolate chip muffins but have often found that its easy for them to turn out dry. I have learned how to make them in a way that keeps them moist, crunchy on top, and soooo soft and fluffy in the middle. They are beyond delicious, and also nutritious. They are great snacks to carry with you and will keep in a closed container on counter or in fridge for up to 5 days.


1 cup almond milk
1 1/2 tbsp apple cider vinegar
2 1/2 cups all-purpose flour
1 tbsp baking powder
tsp baking soda
1/2 tsp salt
3/4 cup coconut sugar (or organic cane sugar)
1/2 cup unsalted butter, melted + cooled [or 1/2 cup greek yogurt vanilla or apple sauce)
2 tsp vanilla extract
2 eggs [ or 2 flax eggs]
1 1/2 cups chocolate chips / chunks


  1. Preheat oven to 425F

  2. Add apple cider vinegar to almond milk and let sit on counter for about 5 minutes. This will make “buttermilk”.

  3. In a large bowl add flour, baking powder, baking soda, cinnamon, salt and mix all together.

  4. Add the milk/vinegar, sugar, eggs, melted + cooled butter [or yogurt/apple sauce] to a big bowl.  Whip together with a whisk

  5. Add the wet into the dry and mix gently and just enough for it to be combined

  6. Add 1 cup chocolate chips into the batter. Mix completely.

  7. Pour mix evenly into 12 muffin tins [that are buttered and floured] filling to the top

  8. Add the remaining chocolate chips on top of the muffins once in muffin tin

  9. Put in oven for 5 minutes at 425F.

  10. Lower heat to 375F and cook for 13 minutes

Saving Money:

I buy chocolate chips from an organic bulk barn. That way I get what I need and do not have to buy any more than I need.

Quick Tips & Tools:

1 muffin tin, paper cup liners


Get your kids involved!  Ella helped me with these every step of the way. I put all the ingredients, measured, into cups. She poured them all and stirred them all. I even got a spatula in the face! You can see that if you scroll my page and read the post with Ella and I in it.

For Vegan Version:
Use apple sauce or vegan butter instead of butter
Use flax eggs instead of eggs (2 tbsp flax meal +5 tbsp water/ Rest 5 mins, stir it)

Use bananas to sub out some of the sugar. 1/4 cup sugar per brown banana. [ Thanks Niki Lobb for this tip!]

Saving Time:

Take out all your ingredients onto the counter before you begin. As you use the ingredients, put them back in the cupboards where they belong.

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