A delicious and easy recipe for Chocolate Chip Muffins packed full of healthy ingredients like oats, greek yogurt and bananas. Perfect for an afternoon snack for kids or to add to their lunch box!
Any other parents out there seem to spend their life feeding their kids snacks? My kids are snack monsters. No matter how much they eat for their main meals they still ask for snacks three or four times a day.
Buying this many snacks can be expensive so I try as much as possible to make my own bars and muffins. It works out much cheaper than the shop bought version and you can of course control the ingredients too, making them a lot healthier.
Healthier Chocolate Chip Muffins
My kids at the moment are loving these Healthier Chocolate Chip Muffins. They are made with plain flour and I’ve added some oats for a bit of fibre and then sweetened with banana and honey. You could make them with half plain and half wholemeal flour too if you prefer.
As for the chocolate chips it’s really up to you which you use. I generally just use normal milk or dark chocolate chips but you can also use sugar-free ones too if you like.
This is a great recipe to get the kids involved in making. All of the ingredients are put into a food processor and blitzed until smooth so they’re really easy to make.
In the recipe below I recommend using silicone muffin cases if you can. Because these muffins are a bit healthier with less fat than normal they have a tendency to stick to paper cases so silicone cases are a better option.
Storing Instructions
My recipe makes twelve muffins and they will keep in an airtight container for up to three days.
They can also be frozen so they are great to make in bulk in advance and keep in the freezer. They’ll defrost at room temperature within a couple of hours.
If you liked this recipe you may also enjoy these Chocolate Orange Muffins
If you try this recipe yourself please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures and hearing your comments about the recipes.
Healthier Chocolate Chip Muffins
Prep Time: 7 minutes- Cook Time: 18 minutes
- Total Time: 25 minutes
Yield: 12 1x
Category: Snacks
Method: Baked
Cuisine: American- Diet: Gluten Free
Print Recipe
Pin RecipeDescription
A delicious Chocolate Chip Muffin recipe packed full of healthy ingredients like oats, greek yogurt and bananas. Perfect for an afternoon snack for kids or to add to their lunch box!
Ingredients
- 200g / 1.5 cups plain or all purpose flour (can be gluten free)
- 50g / 0.5 cups rolled oats
- 150g / 0.5 cups plain greek yogurt
- 50g / 0.3 cups coconut oil or butter, melted
- 1 medium banana, chopped
- 1 large egg
- 2 tbsp honey or maple syrup
- 2 tsp vanilla extract
- 1.5 tsp baking powder
- 0.5 tsp baking soda or bicarbonate of soda
- 75g / 0.5 cup milk or dark chocolate chips
Instructions
- Preheat the oven to 180c / 350f.
- Add all of the ingredients, except for the chocolate chips, to a food processor and blitz until well combined.
- Add the chocolate chips and stir by hand with a spoon.
- Line a 12 hold muffin tray with 12 silicone cases and then using an ice cream scoop, fill each of the cases ¾ full with the muffin mixture.
- Bake in the oven for 18-20 minutes. A skewer inserted into the middle should come out clean.
- Once the muffins are cool enough to touch, transfer them onto a wire rack to cool completely.
Notes
These muffins can be kept in an airtight container at room temperature for up to 3 days. They can also be frozen (freeze them individually and then transfer to a freezer bag or container) and defrosted at room temperature.
Lily says
Can you substitute the rolled oats with quick oats? Thank you
Vicky says
Hi Lily, thanks for your question, but unfortunately only rolled oats can be used in this recipe. Happy cooking.
May says
Hey, I follow all the instructions as given, but these WILL NOT rise for me. Do you have any idea why this could be? They’re super dry and flat, and I can’t figure out why. Thanks!
Maureen says
What could I use as an egg substitute? I have a little one who is allergic to eggs. Thanks!
Bianca Carey Spencer says
Hi Maureen. We’ve not tried the recipe with an egg substitute but you could try it using flax egg. We’ve a recipe for how to make flax egg on the blog. Here’s the link: https://satisfysmiles.store/make-flax-egg/%3C/a%3E%3Cbr /> If you do try it, let us know how it works! x
Charlotte Lee says
These worked really well for us. My chocolate obsessed fussy toddler is very happy with them. We used dark chocolate chips and added a few extra on top of each muffin to satisfy her chocolate cravings but I love that there is lots of good stuff in them. Way better than shop bought snacks and I feel a lot less guilty.
★★★★★
Kim says
Hi! Can we substitute the banana with extra honey? My kids are not fond of banana flavoured cakes but will eat the banana as it is ??♀️
Ciara Attwell says
I would sub in some apple sauce instead
Amelia says
Made these at the weekend and they didn’t see the weekend out! Sooooo good, thanks for posting.
★★★★★
Rebecca says
Can you sub oat flour for rolled oats?
Ciara Attwell says
No they won’t come out the same.
Sonya Ritchie says
Can you substitute choc chips for blueberries perhaps and could I use spelt flour?
Meo vat gia dinh says
With your recipe, I would like to ask how many muffins maximum we can make in the size like yours?
Thanks for sharing me the wonderful thing!
★★★★★
Heba says
Can we substitute the coconut oil with any other oul?
Ciara Attwell says
Yes you can use butter instead!