Best Ever Healthy Chocolate Chip Muffins Food

HEALTHY CHOCOLATE MUFFINS

Steps:

• Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
• In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
• In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
• With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don't leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!

BEST EVER HEALTHY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, coconut oil, coconut sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
• Pour batter evenly into prepared muffin pan-I spread mine into 10 muffin cups for large, full muffins, but you can do 12. Optionally, top with chocolate chips. Lightly press chips into batter.
• Bake for 26-32 minutes. Mine took 29 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done. Place muffin pan on a cooling rack to cool for 30 minutes. Gently remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1.5 hours. Enjoy! Storing instructions below.

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
• Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
• Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips¿don¿t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.

HEALTHY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees and line muffin tin with paper liners.
• In a small bowl, sift together whole wheat flour, all purpose flour and baking powder, set aside.
• Mash together banana and brown sugar. Mix well.
• Add melted butter, eggs and milk and vanilla. Beat together until well blended.
• Stir flour into wet ingredients.
• Fold in chocolate chips and almonds.
• Pour batter into muffin cups, about 3/4 full and bake 18-22 minutes, or until done.

BEST EVER MOCHA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Oil 6 large or 12 small muffin cups.
• Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl.
• Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender.
• Add wet ingredients to dry.
• Stir, adding more soy milk to make it a thinner batter, you don't want it to be stiff.
• Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true.
• Place on cooling rack, cover with a towel and remove after 5 minutes.
• Cool completely.
• Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic.
• Mark breaks these up and puts them in ice cream.