I started my morning off with some deep yoga stretches and serious chocolate chip muffin cravings! Probably because I spent all of last night looking at potential new recipes for the blog.
These muffins are guaranteed to make your morning a little sweeter without all those added sugars in prepackaged muffin mixes.
Here’s how greek yogurt and honey can turn chocolate chip muffins into a healthy breakfast snack:
How to skip the added sugars
These muffins are similar to my lemon and blueberry bread recipe that also had no added sugars! This is possible because of honey or syrup substitutes that often mean less sugar in the recipe; however, some honey is sweeter than sugar (surprising, right!) so the caloric number per tablespoon may be higher. Just watch your portion sizes and they make great alternatives!
For every cup of sugar in a recipe, it can usually be replaced with 3/4 cup of honey or even maple syrup in some cases! While I’ve never substituted sugar with maple syrup before, I know it is a pretty common practice and people tend to have great results with it!
Despite having no added sugar, these light and fluffy muffins have the perfect amount of chocolate chips to satisfy your cravings and they won’t give you a cavity!
Ingredients
- 2 1/3 cups flour
- 1 cup greek yogurt — use plain or vanilla for best results
- 1 large egg
- 1/4 cup extra virgin olive oil
- 1/2 cup milk — I used 2% but any kind should work
- 3/4 cup mini chocolate chips OR 1 cup regular chips
- 1/3 cup honey — unflavored works best
- 1/4 tsp baking soda
- 1 tbsp baking powder
- 1 tbsp vanilla extract
I would recommend not using flavored honey as this tends to be a little more pricey, instead, go for the regular kind and save your nice honey for tea! The same goes for the greek yogurt (besides the tea part!) as using fruit-flavored yogurt can sway the flavor of your muffins.
Fruit-flavored greek yogurt is best for making fruit bread like the lemon blueberry bread mentioned above, which I definitely recommend if your sweet tooth is more fruit-based.
The type of milk used should not impact the muffin batter too much so feel free to use almond, soy, 2%, or any other kind you prefer!
Instructions
- Preheat your oven to 425F and either place down your cupcake papers or gently spray your tin with cooking spray.
- In a large bowl, crack and whisk the egg for 10-15 seconds.
- Add yogurt, oil, honey, milk, vanilla extract, baking powder, and baking soda before whisking until evenly combined.
- Slowly add your flour and continue whisking. I added about 1/4 of it at a time before combining evenly and adding more until it was all used up!
- Add in your chocolate chips, give it a final stir, and start dividing into your muffin tin. I found that using the double spoon method works best as this is a thick batter.
- Bake for 5-7 minutes at 425F before turning the heat down to 375 and bake for another 10 or until your muffins seem completely cooked through.
- Enjoy! Be sure to let your muffins cool completely (unlike I was able to) before enjoying as they may stick to the paper more or may become soft and fall apart from the heat.
This recipe makes enough muffin batter for 12 muffins, so feel free to double the recipe if need be.
You’ll be surprised how quickly they disappear!
I can’t wait to have more of these muffins later this week as breakfast snacks! They smelled so delicious when I took them out of the oven that I couldn’t wait for them to cool down to try one.
The bake time for these is short and the preparation time is even shorter!
These muffins are perfect for speedy meal preps as a snack or breakfast option and they’re so easy to prepare, your oven will be preheated by the time you finish mixing your ingredients together.
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