Ever since my son started preschool, I have been packing homemade muffins in his lunchbox on a weekly basis. I say this not to toot my own horn (other days the best I can do is a sunbutter and jelly sandwich), but to offer an idea if you too, have a picky toddler at home.
My son Mason gives “pickiness” a whole new meaning. He did not inherit my love for food (or eating for that matter). In fact, he could care less. And I swear the universe is playing a practical joke on me, because 99% of the foods he will eat are white and brown. If it is a whole, real food with color – forget about it. This is coming from someone who literally wrote a book called Counting Colors, and my son won’t touch a blueberry to save his life. But, he will eat muffins (also a good vehicle for hidden fruits and veggies!).
I have made him muffins of various flavors, but had yet to give him the gift of chocolate chip muffins. Do you remember those Little Debbie chocolate chip mini muffins? I used to eat those all of the time when I was younger. Baking a healthier version is the inspiration behind this recipe. I made them regular size, but you could also make them mini (bake time would vary; see recipe note).
I’m happy to report he loves them! I made them nut free so they are safe to take into school. They are also oil-free and refined sugar-free. Enjoy!
Substitutions you can make for these lower sugar chocolate chip muffins
- Oat milk: I wanted to use oat milk because (a) I had it on hand, and (b) it is nut-free so I can pack them in my son’s lunchbox. You could use any milk, or use buttermilk (just omit the apple cider vinegar).
- Coconut sugar: you could use any granulated sweetener. If you choose regular sugar, I suggest 1/2 cup white sugar with 1/4 cup light brown sugar.
- Melted butter: you could substitute with melted coconut oil or avocado oil.
- Egg: use a flax egg instead for vegan and egg-free (1 tablespoon ground flax plus 2 tablespoons of water. I didn’t test these muffins this way, so don’t quote me on that).
- Dark chocolate chips: use regular chocolate chips or chopped chocolate of choice.
Lower Sugar Chocolate Chip Muffins
Equipment
- muffin tin
Ingredients
- ½ cup oat milk or milk of choice
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour or gluten-free all-purpose flour
- ¾ cup coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon nutmeg optional
- 1 stick unsalted butter melted and slightly cooled or sub melted coconut oil or avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate chips
Instructions
- Preheat oven to 350℉. Line a muffin tin with muffin liners.
- In a small bowl or measuring cup, whisk together the oat milk and apple cider vinegar. Set aside for 5 to 10 minutes (this acts as a buttermilk substitute. You could also use 1/2 cup buttermilk if you wish).
- In a large bowl, add the flour, coconut sugar, baking powder, baking soda, sea salt, and nutmeg (if using). Stir until combined.
- In a separate medium mixing bowl, combine the egg, butter, milk and vinegar mixture, and vanilla extract. Whisk until creamy.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until a muffin batter is formed (try not to overmix). Fold in the chocolate chips.
- Transfer the batter into the muffin cups, filling each one about 2/3 of the way to the top (to prevent spilling over the sides). Bake for 18 to 22 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool for at least 30 minutes to 1 hour. Enjoy!
Notes
