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Springy, soft and healthy chocolate chip muffins: Perfect for school lunchboxes or make a double batch to pop in the freezer for a couple weeks worth of make ahead lunchbox treats. Refined sugar free, sweetened with a little honey and made with my new favorite, Einkorn flour.
Healthy Chocolate Chip Muffins
There’s no added refined sugars, no vegetable oil, they’re simple to make and they taste delicious. You won’t want to buy another store bought muffin again. Seriously.
These healthy little choc chip muffins are suitably perfect for little hands. And the little hands in this house go crackers for them.
I’m sure I don’t need to tell anyone who regularly reads my blog that although we eat Clean most of the time, we also love a snack. All of us. And snack, we most definitely do!
Starting to eat Clean is enough of a change without taking away the things the kids love the most and not replacing them. And these beauties have more than just replaced the bakery muffins I used to buy, they’re absolutely 100% better!
I use a regular muffin pan for these (greased with butter) for these and this healthy muffin recipe makes 12 muffins. You could also use a mini muffin pan for 24 mini chocolaty banana muffins.
Chocolate Chip Muffin Ingredients
Einkorn Flour
The issue of which flour to use always causes some controversy. You get the no whole wheat flour argument, the 100% wholewheat thing and then you have the my kid won’t eat that thing.
You can get white whole wheat flour which I find a bit too heavy for this recipe, but Einkorn flour is whole grain and just works so well for baking. It’s light, and so your baking doesn’t get weighed down.
Plus it’s slightly higher in protein and is a low gluten flour (although not a gluten free flour), meaning it’s easier for tummies to digest. I love it.
I think I have found a solution for every Mom whose child hates the taste of wholegrain. Read more about Einkorn flour right here. It’s amazing.
Homemade Buttermilk Substitute
We use acidified Buttermilk in this recipe which is a fancy word for milk with a little lemon juice added. The reason for this is is helps the muffins rise and give them their unique spongy texture.
If this is the first time you are making this curdled milk concoction, it can seem so so so wrong. But take a deep breath, trust the process because it is meant to look like watered down cottage cheese. You did it right!
If you are still a little nervous – take a look at a mix I made at home. Hmmm mmmm…..:)
And this is what it does to your muffin bake…. so so so deliciously spongy.
Bananas
Super ripe bananas are as sweet as sweet can be. They really are: And that makes them perfect for baking!
When bananas become very ripe, they have a heightened sweetness and increased moisture content. This simply happens because as bananas ripen their starches convert into sugars, giving their natural flavor super powers. This natural sweetness allows for less added sugar in recipes.
Because they become so soft in texture, you can mash them into a smooth paste that’s perfect in baking. And perfect in these scrummy yummy chocolate chip muffins just a bit healthier.
More Easy Lunchbox Snacks
- Clean Eating Blueberry Muffins
- 5 Minute Nutty Oat Bliss Balls
- Crunchy Coconut and Oat Biscuits
- Superfood Energy Bars
- Savoury Cheese and Zucchini Slice
Storing Your Muffins
This little healthy muffins are best eaten fresh and from the oven.
These muffins are really soft, and they’re best eaten before they start drying out and so I keep these for 2 days in an airtight container.
How To Make Healthy Chocolate Chip Muffins
Ingredients
- 1 ½ Cups Einkorn Flour
- 2 Free range Eggs Lightly beaten
- 2 Ripe Bananas Mashed (the riper the better)
- 150 grams Butter
- 3 tbsp Honey (or maple syrup)
- ½ Cup Dark choc chips (or dairy-free chocolate chips or semi-sweet chocolate chips)
- 2 tsp Vanilla Extract
- ½ Cup Milk (or almond milk)
- 1 tbsp Lemon juice
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
Instructions
- Heat your oven to 180’C /350F
- Grease a 12 hole muffin tray with a little butter or olive oil (you can use liners if you prefer to save on the clean up)
- In a GLASS large bowl, mix milk and lemon together. Leave for around 4-5 minutes while you prep everything else. The milk will start to curdle and resemble a watered down cottage cheese
- Melt the butter and honey together. This needs to be just melted, not too warm.
- Lightly beat the eggs until smooth with a whisk and add vanilla extract
- Sift dry ingredients together (flour, baking soda, baking powder and salt) stir to blend together
- Make a little well in the centre of the flour mix and pour in wet ingredients (except for bananas and choc chip). Gently stir with a fork or wooden spoon until mixed together.
- Fold in mashed bananas and choc chips
- Spoon into muffin tins evenly
- Bake for 20-25 minutes until muffins are golden and spongy to touch. Test to check if the muffins are cooked through with a toothpick. Allow to cool before removing from the muffin tins and putting on a wire rack to fully cool
Notes For Making Healthy Chocolate Muffins
- You can freeze these muffins once they have cooled. Pop them into lunchboxes in the morning and they will thaw in time for morning tea.
- Einkorn flour is used in this recipe, but can be substituted with most other flours. This may effect the density of the muffin slightly depending on the flour you choose.
- The riper the bananas, the sweeter the muffins will be. If your bananas are not very sweet, you may need to add a little extra honey. Taste test the batter before baking.
Healthy Chocolate Chip Muffin Recipe
Healthy Chocolate Chip Muffins
Ingredients
- 1 ½ Cups Einkhorn Flour
- 2 Free range Eggs Lightly beaten
- 2 Ripe Bananas Mashed (the riper the better)
- 150 grams Butter
- 3 tbsp Honey
- ½ Cup Dark choc chips
- 2 tsp Vanilla Extract
- ½ Cup Milk
- 1 tbsp Lemon juice
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
Instructions
- Heat your oven to 180’C /350F
- Grease a 12 hole muffin tray with a little butter or olive oil (you can use liners if you prefer to save on the clean up)
- In a GLASS bowl, mix milk and lemon together. Leave for around 4-5 minutes while you prep everything else. The milk will start to curdle and resemble a watered down cottage cheese
- Melt the butter and honey together. This needs to be just melted, not too warm.
- Lightly beat the eggs until smooth and add vanilla extract
- Sift dry ingredients together (flour, baking soda, baking powder and salt) stir to blend together
- Make a little well in the centre of the flour mix and pour in wet ingredients (except for bananas and choc chip). Gently stir with a fork or wooden spoon until mixed together.
- Fold in mashed bananas and choc chips
- Spoon into muffin tins evenly
- Bake for 20-25 minutes until muffins are golden and spongy to touch. Allow to cool before removing from the muffin tins
Notes
- You can freeze these muffins once they have cooled. Pop them into lunchboxes in the morning and they will thaw in time for morning tea.
- Einkorn flour is used in this recipe, but can be substituted with most other flours. This may effect the density of the muffin slightly depending on the flour you choose.
- The riper the bananas, the sweeter the muffins will be. If your bananas are not very sweet, you may need to add a little extra honey. Taste test the batter before baking.
