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Low Sugar Chocolate Chip Muffins

These muffins contain much less sugar and more nutrients than traditional chocolate chip muffins. They are gooey and delicious. They are great for breakfast (not too sweet) for dessert!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12

Equipment

  • 1 large mixing bowl
  • 1 spatula
  • 1 whisk or mixer
  • 1 muffin pan
  • 12 muffin liners
  • 1 1-cup measuring cup
  • 1 1/2-cup measuring cup
  • 1 tablespoon
  • 1 teaspoon

Ingredients
  

  • 1.5 cups oat flour
  • 1 cup almond (or coconut flour)
  • 1 TB baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup melted butter
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1/2 cup unsweetened almond or coconut milk
  • 1/2 cup unsweetened plain or greek yogurt
  • 1 TB vanilla extract
  • 1 1/4 cups dark chocolate chips

Instructions
 

  • Preheat oven to 400°F. Fill muffin tray with paper liners.
    In a large bowl, whisk together the melted butter, maple syrup, yogurt, eggs, milk and vanilla. Slowly add the dry ingredients: the flours, baking powder, baking soda, salt and chocolate chips. Gently fold together until combined.
    Divide the batter into the 12 muffin cups and bake at 400°F for approximately 20 minutes or until toothpick comes out clean! Let cool for about 5-10 minutes and enjoy.

Notes

I recommend choosing organic ingredients when possible. 
Keyword low sugar chocolate chip muffins