Healthy chocolate chip muffins made without any added sugars or oils!
Sheesh, will I ever tire of posting these chocolate chip treats??
As this blog is all about what I’m actually eating, there are quite often themes that have a way of presenting themselves.
Currently, chocolate chips are en vogue (when are they not?).
Do not fear though, barring any personal mishaps, Brussels sprouts and pie are on their way this month!
But for now, let’s talk muffins!
I love muffins. Blueberry, apple, pumpkin, chocolate chip…there isn’t a muffin flavor I don’t like. I can easily gorge myself on their goodness, and for that reason, I wanted to keep this recipe as ‘healthy’ as possible.
Everyone has a different definition of healthy these days, but for me, sugar is the enemy (bold, caps, underlined).
I’ve found that the addition of other ingredients like vanilla, cinnamon, and applesauce all make up for a lack of added sweetener…and, of course, there are the chocolate chips!
I decided to make these oil-free as well. I usually spread some type of fat on the muffin, so why not eliminate the extra cals if I can?
This recipe only makes 10 muffins, as I enjoy the process of baking fresh desserts, but feel free to double the amounts for a larger batch.
I think you’ll really enjoy them!
No Sugar, No Oil Chocolate Chip Muffins
- 3/4 cup oat flour
- 1/2 cup oats
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 cup applesauce
- 1 egg
- 6 Tbsp milk of your choice
- 1 Tbsp vanilla extract
- 1/4 -1/2 cup chocolate chips or chopped chocolate
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a large bowl (flour, oats, baking powder, baking soda, salt, cinnamon).
- Mix the wet ingredients in a small bowl (applesauce, egg, milk, vanilla).
- Make a well in the dry mix, and add in the wet ingredients and chocolate. Stir the batter only until the dry ingredients are moistened (about 10-13 rotations of the bowl).
- Using an ice cream scoop or 1/4 cup measurement, divide the batter among ten lined muffin cups.
- Bake 12-16 minutes, or until springy to the touch.
- Cool a bit and enjoy!
Adapted from BrenDid
I like to use my Homemade Coconut Milk in this recipe.
Sub out 1-2 tablespoons of oat flour for an equal amount of toasted wheat germ, which gives them one hell of a good flavor!
Top with my Peanut Butter ‘Frosting’ for good measure. 😉