These muffins are that grab-and-go snack that moms feel better about.
My family loves muffins as an easy grab and go healthy snack, but some of my family members feel like the BCP Favorite Whole Wheat Muffins are a drop too healthy-tasting for their liking. These Chocolate Chip Muffins are also a popular pick that works well with different substitutes, but I wanted something without refined sugar.
Perhaps something along the lines of these Sneaky Protein Pancakes (or the Protein Waffles from Dinner Done 2!) that my kids love. It’s just not always so feasible to stand near a stove on a busy day.
Like those pancakes, perhaps I could make a muffin that’s white instead of brown in color, and uses all clean ingredients?
Using white spelt flour is the trick. Start by combining the dry ingredients.
Then add the wet.
These use maple syrup instead of granulated sugar.
So, yes, the batter still has plenty of sweetness, it’s just a sweetness you feel a little better about.
So, while they’re refined sugar-free (minus the few chocolate chips), they are still super moist and delicious. The yogurt helps with the moistness too (and adds protein!).
You can make full-sized muffins, but mini muffins are very practical for little appetites (or for when mom just wants a bite or two).
A little trick I do to make it seem much less healthy is to add a few chocolate chips on top of the muffins once they are in the pan to make them look more chocolatey than they are (we’re only using ½ cup chocolate chips in the batter, so it’s not tons).
These don’t look healthy! These are also great with any add-in you like, from blueberries, shredded fruit. A cinnamon-sugar topping is also a good idea!
Clean Kid-Friendly Chocolate Chip Muffins
Ingredients
- 1 ½ cups white spelt flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ¼ cup milk
- ¼ cup oil avocado oil is a good option
- 1 8 oz container Greek yogurt I used vanilla; it adds flavor
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ½ cup chocolate chips or desired add-ins/toppings
Instructions
- Preheat oven to 350°F. Line a mini muffin pan with paper liners.
- In a medium bowl, combine the dry ingredients. Add wet ingredients.
- Add chocolate chips or other desired mix-ins (or toppings).
- Bake mini muffins for 12-14 minutes or until the tops are firm (every oven may be different, so watch them the first time). Full-sized muffins need a longer baking time (20-22 minutes).
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