Healthy chocolate chip muffins bursting with a fresh flavor, light crumb and protein and fiber, all from energizing whole food ingredients. Dairy-free, egg-free, gluten-free, oil-free, refined sugar free. I promise you'll reach for another!
Healthy Chocolate Chip Muffins
Classic chocolate chip muffins made dairy-free, vegan and high in fiber. The perfect healthier breakfast muffin. They have a huge dome muffin-top and a sugary crumb on top, just enough sweet to make it a near dessert while still keeping the healthy.
How Healthy Are These Chocolate Chip Muffins
Not only are these chocolate chip muffins dairy-free, gluten-free, oil-free and refined-sugar-free, they are also high in protein and fiber thanks to the aquafaba and oat flour. The chocolate, if you use quality, if full of magnesium and mood boosting qualities so I highly recommend eating them for breakfast!
These Healthy Chocolate Chip Muffins Are Delicious
Not only are they healthy, but they are light thanks to the oat flour and aquafaba and the cake just melts in your mouth. Add in the surprise of the chocolate chips and another surprise: the fresh flavor of citrus.
Yes, the liquid I use in this muffin recipe is orange juice and you can taste the freshness of citrus with every bite. Plus, this ups the healthy aspect: hello vitamin C! See why I consider them a breakfast muffin?
Ingredients in My Healthy Chocolate Chip Muffins
Okay so here is a quick list of the ingredients you'll need to make this recipe.
Flour - I used oat so they are automatically gluten-free. BUT if you don't need them to be GF, use all purpose flour. Just reduce the aquafaba to 3 tbsp and the orange juice to ¼ cup. That's because oat flour absorbs more liquid than does all purpose flour.
Sugar - I used organic cane sugar. I am using organic cane sugar, brands that are organic, non-gmo and fair trade so workers who process this sugar are not exploited. I bet you can use brown sugar or coconut palm sugar, the color of the crumb won't be as light.
Butter - I used a vegan butter, brand Earthbalance. It worked perfectly but if you are not vegan and can use regular butter, that will work too. If you want these muffins to be oil-free, perhaps yogurt or apple sauce would work instead. I haven't tried it, but I will!
Aquafaba - the liquid from a can of chickpeas to replace eggs.
Chocolate Chips - I use mini 60% cacao chips by Enjoylife.
Orange Juice - Instead of using milk as in most muffin recipes, I use orange juice for that fresh citrus flavor.
The other ingredients are typical, including vanilla, baking powder, and salt.
How to Make Healthy Chocolate Chip Muffins
Preheat the oven at 375 F.
Next, make the crumble top first and freeze it while you make the muffin batter.
Finally, make the muffin batter in ONE BOWL people.
Then fold in the chips.
Fill the cupcake wells, pack on the topping and bake for 25-30 minutes at 350 F.
Tips for Perfect Healthy Chocolate Chip Muffins
1. Make your crumble top first and put it in the freezer while you make muffin batter. If you want to set aside streusel for longer than half an hour, don't freeze, just refrigerate.
2. For the topping, be sure your butter is chilled, not softened, certainly not melted.
3. Fill your muffins to the top and then add your crumb. To be sure your muffin tops don't stick to the pan, be sure to grease the TOP of the pan.
4. If you double this recipe to make 12 muffins, do not double the aquafaba or there will be too much liquid for the oat flour to absorb. If you use all purpose flour however, then you can double the aquafaba, or add the same amount more of orange juice.
Test Your Baking Powder & Baking Soda
The number one reason baking recipes fail is dud baking powder or even baking soda. To test them, pour ¼ tsp baking powder in a glass of water and ¼ tsp of baking soda in a glass of white vinegar. Both should create fizzy bubbles if they are fresh. If not, toss them and buy new versions.
How to Store and Freeze Muffins
Keep them refrigerated about 4 days in a sealed container. Freeze after that.
More Healthy Muffin & Donut Recipes
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Healthy Chocolate Chip Muffins
- 1 ½ cup oat flour (or all purpose flour, but then reduce aquafaba to 3 tbsp, and OJ to ¼ cup)
- ¼ cup butter softened or room temperature
- ⅔ cups organic cane sugar
- 6 tbsp aquafaba liquid from a chickpea can. This serves as two "eggs". If you double this recipe, don't double aquafaba. Trust me.)
- 1 tsp vanilla extract
- pinch of salt
- 2 tsp baking powder
- ½ cup orange juice
- ½ cup mini chocolate chips
- Preheat oven to 350 F.
- Grease the top surface of the 6-well cupcake pan (so muffin tops don't stick). Then line the cupcake pan with paper liners.
Make Sugar Crumb Top
- Make the top first and freeze while you make muffins
- To do this, use a fork to mix the flour, sugar, butter and zest together into a crumbly mixture. Don't thoroughly cream it up. Instead, let chunks of floured butter remain intact.
- Put bowl in the freezer (or refrigerator for more than half hour) while you mix up muffins.
- In one large mixing bowl, cream butter and sugar until combined.
- Add in the aquafaba, vanilla, orange juice.
- Sift in flour, salt, baking powder.
- Mix this mixture until creamed together.
- Fold in chocolate chips.
- Fill each cupcake well with batter nearly to the top.
- Sprinkle and lightly pack on the sugar crumb topping.
- Bake at 350 F for 25 to 30 minutes. The edges should just be turning a light brown.
- Store the muffins in a sealed container for 24 hours at room temperature if you want. The tops begin to moisten however. So within a day, put them in the refrigerator for a week or longer frozen.