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!
For These Wholemeal Muffins With Chocolate Chips You May Need….
The following links and any links in the recipe card below are affiliate links.
This 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).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
This is the 12 hole muffin tin I use.
As you can see it’s relatively inexpensive and it’s perfect for all kinds of muffin recipes.
It’s made with heavy gauge carbon steel for long lasting performance and comes with a 25 year guarantee!
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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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! 🙂
Wholemeal Muffins with Chocolate Chips
The following links and any links in the recipe card below are affiliate links.
This 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).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 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
Instructions
- 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.
David @ Spiced
We’ve been doing the whole calorie counting thing since Jan. 1, and it’s working out quite well. However, I am much more sensitive to the calories in things I eat now. Don’t get me wrong. I still have treats – but I pay attention to how much of that treat I eat. I love these muffins because I can still eat 2 for a reasonable breakfast calorie count. Well done, Neil! These look delicious!
Neil
So many muffins only allow you to eat one of them with their calorie count, if you’re counting calories. But no, you can have 2 of these! Woohoo! Enjoy. Thanks David!
Ron
Did you say I can have two of these babies, then I’m in. I’ve not baked with stevia powder, but I should. Love the wholemeal flour addition. I’m thinking if I leave out the chocolate chips add some cardamom I can have three…
Neil
Yep Ron, you can definitely have 2 of these. I’m not sure if you’d manage 3 though. They’re quite filling. Great idea to replace the chocolate chips with some cardamom though. I must give that a try when I make my next batch to see what they’re like.
Kelly | Foodtasia
Neil, I love a healthy muffin! The perfect breakfast for all the family!
Neil
Thanks Kelly. Yes, these are perfect as a quick grab and go healthy breakfast!
Eha
I am definitely not a baker and have not made a muffin since childhood but you are making these somewhat irresistible ! Not hard to prepare if one has everything in the kitchen ! Since most artificial sweeteners are more dangerous than sugar itself, I have used stevia for some 15 years exclusively for my coffee . . . have rarely used it for cooling, but with the very small amount needed am willing ti see how I go . . . more for an afternoon break since breakfast normally means black or rye bread with herring, eel or anchovies . . .
Neil
Hi Eha, Stevia is one of the few sweeteners that is plant-based, not artificially created in a lab. Therefore it is NOT an artificial sweetener. I just wanted to state that in case you are thinking stevia is artificial, when it is not. Thanks for taking the time to comment. Your breakfasts sound delicious! 🙂
Eha
Neil, you are quite correct – I just managed to express myself badly.! Many people seem to be unaware that ‘sweeteners’ like aspartame and sucralose are apt to cause diabetes, heart problems etc – in comparison small amounts of sugar are thus preferable. I know stevia is a natural product – actually I used another such, zylitol, for awhile but did not ;Ike it. My slight problem is that I cook Asian about 5 days out of & and on the SE Asian side one inevitably uses sauces with at times quite high sugar content. Well, since I do not eat cakes or sweets, to me that is an acceptable tradepff ! But stevia tabs are never far from mr . . . ;_ !
Neil
Thanks Eha! 🙂
Matt - Total Feasts
Awesome, love that there is no sugar. I’d happily make these with my boys and have them eat them too. I’m always amazed when I look at the nutritional information of muffins in shops and see just how much sugar is in them.
Neil
You wonder if there would actually be any taste to those muffins in shops if the sugar was removed don’t you? There’s plenty of taste in these homemade ones. Without any sugar being added!
Katerina
You had me at muffins for breakfast, Neil! These look amazing and I love cooking and baking without refined sugar. So satisfying! A perfect Sunday afternoon bake, all ready to be eaten during the week.
Neil
Thanks Katerina! Yes, I should have baked another batch of these today. Might have made me forget about the dreadful weather we’re currently experiencing.
Mimi
I use stevia in my coffee, but I’ve never baked with it. Great sounding recipe, and I have two grand children who would love those chocolate chips in muffins!
Neil
I was surprised just how good it is for baking when I first used it Mimi. You only need a really small amount for it to sweeten any recipe. I love how stevia is a naturally occuring herb too, and not artificial. I bet your grand children would love these! 🙂
Laura
I love everything about these muffins, Neil! Whole grains, sweet, chocolate in them! Low calorie, too! They look scrumptious and sound delicious! Oh, and I’ll take your advice and have 2!
Neil
Ha ha! Glad you’re taking my advice and having two Laura! 🙂