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If you’re a fan of muffins and chocolate chip cookies, then you’ll love these Chocolate Chip Muffins! They are the perfect mashup of the two and perfectly soothe your cravings. Plus, they are made with healthy ingredients and no refined sugar so your body will love them too!
I’ve been creating recipes professionally since 2009. But I was cooking and baking long before then. Creating in the kitchen has been a favorite activity of mine pretty much my whole life.
I started helping my mom in the kitchen from the time I was big enough to stand on a chair and peer over the counter (see pic below!). And now that I’m a mama to my own sweet little one, I can’t wait to have him help me in the kitchen too. As a matter of fact, my hubby snagged a killer deal on a Kitchen Helper tower that is waiting in the garage for Jacob to be big enough to use.
Developing These Chocolate Chip Muffins
In my experience, the recipes that turn out the best are usually the ones that I have no intention of sharing on the blog. Which means I never write them down as I go because I don’t expect them to turn out as good as they do. LOL!
I had that same mindset when I made these muffins a while back. Really I just had a hankering for chocolate chip cookies and muffins at the same time and decided to combine the two. This was a recipe totally made on the fly, with no preparation, no notes, nothing.
I had zero expectations that they’d turn out as well as they did. But as they were baking, I decided to write the recipe down while it was still fresh in my head. You know, just in case…
Well, I’m glad I did take the time to jot down the recipe because they turned out really amazing. Way better than I expected honestly. Imagine a delicious chocolate chip cookie that has magically turned into a muffin and boom, there they are. The top is a little crispy and the inside is moist and delicate.
All the Muffin Love
I love muffins. I think they are an excellent way to get a lot of nutrition into one tasty bite. I often make veggie-filled muffins for Jacob and freeze them for quick snacks. I probably should share some of those recipes on the site soon.
I have a tendency to always healthify whatever I am baking. Sure, I love a classic sweet treat as much as the next person, but the nutritional therapist part of me always thinks that if I’m going to eat something, it should pack as big of a nutritional punch as possible.
If you’re also a fan of muffins, you’ll want to check out these recipes too!
- Double Chocolate Pumpkin Protein Muffins
- Strawberry Banana Muffins
- Grain-Free Apple Cinnamon Muffins
- Pumpkin Cream Cheese Muffins (a Starbucks® copycat recipe)
- Taco Egg Muffins
- Banana Tigernut Muffins
- Lemon Coconut Blueberry Macadamia Nut Muffins
- Pumpkin Spice Muffins
Notes For Chocolate Chip Muffins
These muffins are super easy to make and very forgiving. As I’ve said a million times before use this recipe as a blueprint and feel free to tweak things as you desire.
Want to add some nuts? Go for it! I think walnuts or pecans would taste amazing.
How about some dried fruit? That would be super tasty too! I’m thinking cranberries or cherries. Yum!
In regards to the almond flour, make sure you are using blanched almond flour, not almond meal. There is a difference in how they work in recipes and they are not always interchangeable.
In regards to the sweetener, my favorite sweetener right now is allulose. I try to keep my sugar intake down and I find allulose works great in a wide variety of recipes because it acts just like regular sugar. Plus it can be shed 1:1. That said, feel free to sub any granulated sweetener you like in this recipe. If you want to read more about allulose, check out this blog post.
If you are wanting to keep the recipe lower carb, you might be able to leave out the cassava flour and replace it with a little oat fiber or coconut flour. However, I’ve not tested this myself so I am only offering this as a possible suggestion if you feel like experimenting.
Ready to get baking? Go preheat those ovens and let’s get cooking!
- Preheat the oven to 350 degrees F. Prepare a muffin tin and set it aside.
- In a bowl, combine your almond flour, cassava flour, baking powder, and salt and set aside.
- In a separate bowl, combine the eggs, sugar, milk, vanilla, and oil and blend until smooth and creamy,
- With the mixer running, add the dry ingredients a little at a time. Mix until thoroughly combined.
- Pour the batter into the muffin tin and bake at 350 for 20-30 min or until golden brown and a toothpick comes out clean.
These muffins freeze really well, so make a double batch! To freeze, I place in a single layer in a Ziploc bag and place in the freezer.
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AmazonBasics Nonstick Carbon Steel Muffin Pan, Set of 2, 12 Cups Each
IPOW 24 Pack Silicone Cupcake Baking Cups Reusable Food-Grade BPA Free Non-Stick Muffin Liners Molds Sets, 2 Shapes Round Rectangle
Certified Organic Pure Vanilla Extract
Anthony's Almond Flour Blanched, 2lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Otto's Naturals Cassava Flour (2 Lb. Bag) Grain-Free, Gluten-Free Baking Flour - Made From 100 % Yuca Root - Certified Paleo & Non-GMO Verified All-Purpose Wheat Flour Substitute
Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie
Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 63mgSodium: 160mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 6g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Have food sensitivities or allergies? Missing out on delicious treats?
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Hi! My name is Jessica and I have a major sweet tooth! I also have multiple food sensitivities that include gluten and dairy and my body doesn’t do well with any form of refined sugar.
What’s a girl to do?
Well, I could go to my local Natural Grocers and find a lot of healthier treat options, but even then, many of them tote a hefty price tag or still include ingredients that don’t work so well for my body. So, I decided to head into my kitchen and start creating my own delicious treats at home. That way I can control the ingredients and customize everything to my own individual needs.
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