These wholemeal muffins with chocolate chips are not only delicious and easy to make but they’re sugar free muffins too! A perfect healthy snack or start to your day!
Well folks I promised you a delicious new healthier muffins recipe today, and here it is. You are going to love these wholemeal muffins with chocolate chips!
These whole grain muffins are made with a mixture of plain and wholemeal flour, Greek yogurt, a little vegetable oil, milk and of course chocolate chips.
In order to make this recipe sugar free I substituted sugar with Stevia instead.
Stevia is an herb, originally from South America, though it now grows throughout the world.
There’s a link in the recipe card below to the Stevia that I use.
These wholemeal muffins are quite filling too.
You can definitely have one for breakfast with your morning coffee and that may well fill you up until lunchtime. It certainly does for me.
However if one muffin doesn’t fill you up then you can have another one, guilt free!
Yes, you read that right. You can have two of these muffins for breakfast.
How does that work out?
Well you see each of these healthier whole grain muffins come in at only 149 calories each. So two are just under 300 calories.
Compare that to your average porridge breakfast (40g Porridge Oats With 300ml Semi Skimmed Milk) that’s similar at just under 300 calories too!
These muffins are also so much healthier than a similar chocolate muffin from a well known coffee chain.
Their chocolate chunk muffins are 440 calories EACH! They’re made with butter and refined sugars. And goodness knows what else!
You’ll find my wholemeal muffins really easy to make too.
There’s just one bowl of wet ingredients folded into one bowl of dry ingredients. Then stir in the chocolate chips, decorate and bake!
Tips For How To Make These Wholemeal Muffins
- What can I substitute for Stevia? You could try honey or maple syrup. I haven’t tried these though, so let me know if they work in the recipe comments below!
- Is full fat Greek Yogurt OK to use? Yes, it would just alter the calorie content that’s all.
- Can I use full fat milk? Yes, again it would just alter the calorie content.
- Can I freeze wholemeal muffins? Yes, these muffins freeze well individually. Just allow a suitable amount of time for them to completely defrost through.
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Other Popular Muffins Recipes You Might Also Like
- Banana blueberry breakfast muffins. Say hello and good morning to these healthier, delicious breakfast muffins. Make your start to the day a good one!
- Skinny coconut and vanilla muffins. These are delicious healthier muffins! Made with Greek yogurt and no butter making them low fat and low calorie muffins!
- Raisin oat breakfast muffins are a great grab and go breakfast. These healthy muffins are made with oats, orange juice, honey, Greek yogurt and raisins. A complete breakfast in one!
Coming Thursday on Neil’s Healthy Meals
Next Thursday I’m going to show you a really simple way of enjoying the classic British steak pie without the puff pastry topping.
Yes, it’s perfectly possible to still enjoy your favourite recipes if you’re calorie counting by making just with a few tweaks / changes.
My recipe still has a lovely flaky pastry topping. It’s just not a butter filled calorific one!
Hope you can join me then for the Steak Pie with Filo Pastry Topping recipe!
Wholemeal Muffins With Chocolate Chips Recipe
You can easily substitute the chocolate chips with some chopped nuts if you’d prefer not to have chocolate in them.
If you’re doing this you made need to add a little more Greek yogurt / milk into the batter. And a little more stevia to sweeten them up a bit more.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Any links in the recipe card below are affiliate links – which means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
Wholemeal Muffins with Chocolate Chips
- 125 g plain flour
- 125 g wholemeal flour
- 1/2 tsp stevia powder
- 3 teaspoons baking powder
- 50 ml 0% fat Greek yogurt
- 50 ml vegetable oil
- 100 ml skimmed milk
- 1 large egg lightly beaten
- 60 g Dark Chocolate Chips
- Preheat oven to 180C Fan
- Line a muffin tray with 12 paper cases.
- In a medium bowl mix together the 2 flours, stevia and baking powder.
- In a smaller bowl gently whisk the Greek yogurt, skimmed milk, vegetable oil and egg together.
- Then carefully fold the wet ingredients into the dry ingredients. You don't want the make the mixture too dense.
- Then fold the chocolate chips in but reserve about 15g of them to scatter on top of the muffins.
- Fill each muffin case evenly with the batter. Scatter the reserved chocolate chips on top.
- Bake in the centre of the oven for approximately 12-15 minutes. Insert a toothpick (which should come out clean) to check they are cooked.
- Allow the muffins to cool a little in the muffin tray before removing from the tray and allowing to cool completely on a wire rack.
- Once cooled completely, store in an airtight sealed container.