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These mini chocolate chip muffins without milk are the perfect make-ahead treat to add to your little one’s breakfast, snack or lunch box! Made with simple ingredients like Greek yogurt and whole wheat flour, these healthy mini chocolate chip muffins are delicious and nutritious!

A bowl full of healthy mini chocolate chip muffins.

The Ultimate Chocolate Chip Muffin Recipe – No Milk

All out of milk? Don’t worry! You can throw together a batch of these mini chocolate chip muffins without milk in no time.

They have a moist texture from the Greek yogurt and a delicious pop of sweetness, thanks to some mini chocolate chips.

These tasty little bites never last long in our house!

Does your little one love chocolate chips? Then you’ll want to try this Baked Chocolate Chip Oatmeal and Heavenly Hunks Oatmeal Dark Chocolate Recipe too!

Mini chocolate chip muffins on a cooling rack.

MINI CHOCOLATE CHIP MUFFINS

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Why We Love These Greek Yogurt Chocolate Chip Muffins

  • Quick & easy: You don’t need any fancy skills to make this healthy chocolate chip muffins recipe! The batter comes together in no time, and since the muffins are small, they’ll be done in just 15 minutes in the oven! 
  • Moist & tender: Thanks to the Greek yogurt and applesauce, these mini muffins are the packed with moisture! They have a fluffy texture the whole family will love.
  • Healthier treat: Unlike your typical chocolate chip muffins recipes, this simple recipe is made with no butter, no sour cream, and no white sugar and instead uses healthier swaps like whole wheat flour, Greek yogurt and applesauce for a boost of extra nutrients.

Ingredient Notes

Ingredients for mini chocolate chip muffins without milk recipe.
  • White whole wheat flour: This is one of my favorite types of flour to use for baking. It has extra fibre from the whole grains but tastes like regular all purpose flour. Win win!
  • Baking powder  & baking soda: You’ll need these two ingredients to help the homemade chocolate chip muffins rise.
  • Salt: Salt will both help activate each leavening agent and draw out the natural sweetness in your ingredients.
  • Eggs: You’ll need room-temperature eggs to hold the batter together and help it rise.
  • Greek yogurt: These Greek yogurt chocolate chip muffins are made with plain Greek yogurt, which has a nice creamy texture.
  • Maple syrup: Instead of cane sugar, use maple syrup for natural sweetness.
  • Unsweetened applesauce: This homemade unsweetened applesauce is a great alternative for butter in these sweet muffins. If you don’t have time for homemade, store-bought works well too!
  • Canola oil: To get the perfect texture in this classic recipe, we need a little vegetable oil, but we’re able to use less than normal thanks to the applesauce. Melted coconut oil can be used too.
  • Vanilla extract: Add a splash of vanilla for a fragrant scent that makes these easy chocolate chip muffins taste amazing.
  • Mini chocolate chips: I like to use dark chocolate chips, but you can also use dairy-free chocolate chips. Be sure to save extra to sprinkle on top of the muffins.

How to Make Mini Chocolate Chip Muffins – Step-by-Step

  1. Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
  2. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, then stir in the yogurt, maple syrup, applesauce, oil, and vanilla.
  4. Gently mix the yogurt mixture into the flour mixture. Do not overmix.
  5. Stir in the chocolate chips until evenly distributed.
  6. Divide batter among the prepared muffin tin so that the batter is almost filled to the top. You’ll require about 1 ½ tablespoons for each mini muffin cup. Poke a few extra chocolate chips into the surface of each muffin.
  7. Bake for 13-15 minutes in a preheated oven, or until the edges are lightly golden brown and a toothpick inserted into the centre comes out clean. Do not over bake.
  8. Remove from oven, and allow muffins to cool in the pan for 5 minutes. Run a knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to fully cool.
Mini chocolate chip muffins on a cooling rack.
Keep scrolling to the recipe card below for the full printable recipe!

TIPS FOR THE BEST MINI CHOCOLATE CHIP MUFFINS

  • To give your muffins more rise and help prevent flat muffins, chill muffin batter before baking in oven.
  • Don’t over mix the muffin batter as this will lead to dense muffins. Instead, mix until just combined.

Recipe FAQs

How can I make dairy-free chocolate chip muffins?

Although there is no milk in this recipe, I do include Greek yogurt to get the right texture. But what if you’re dairy-free? Look for a dairy-free Greek yogurt. You can also purchase regular coconut yogurt and strain it to remove some of the excess liquid and get the right texture.

Do I need to use paper liners for mini muffins?

If you’re using a non-stick mini muffin tray, just use non-stick cooking spray to keep the muffins from sticking and to make it easier to remove them from the pan. You can also use a silicone muffin pan as well. No muffin liners needed!

Are chocolate chip muffins good for you?

Most homemade and store-bought options aren’t always the healthiest choice. Most chocolate chip muffins are lacking in fibre since they’re often made with refined white flour and are full of oil or butter and sugar.

However, it’s easy to tweak your muffin recipe to make it a little healthier. For example, use whole wheat flour for extra fibre, swap the sugar for maple syrup and applesauce, and use Greek yogurt instead of all the oil.

Plus, if you bake the muffin batter in a mini muffin pan, you can be more selective with how many of the small muffins you’re serving your children.

Storage Guidelines

  • Muffins store best at room temperature. Place leftover muffins in an airtight container for 3-4 days.
  • You can also freeze extra muffins in a freezer-safe Ziploc bag for 1-3 months. Allow the muffins to thaw in the fridge for several hours before serving.
A plate with one cut and one whole mini chocolate chip muffin with fruit.

What to Serve with Muffins

These mini chocolate chip muffins without milk are a great treat to serve with breakfast, at lunch, or between meals!

They aren’t exactly a complete meal on their own though, so it’s best to serve them with some extra protein or fresh fruits for a more balanced meal.

Try them with:

Recipe Variations

  • For banana chocolate chip muffins: Use mashed banana instead of applesauce.
  • To make dairy-free: Replace the yogurt with non-dairy Greek yogurt.
  • Add some veggies: Add some grated zucchini or shredded carrot for a little boost of fiber and nutrients.
Close up image of mini chocolate chip muffins in a bowl.

More Delicious Snacks

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A bowl filled with mini chocolate chip muffins without milk.
Recipe
5 from 2 votes

Mini Chocolate Chip Muffins {No Milk}

Servings: 28 – 30 mini muffins
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
These mini chocolate chip muffins without milk are the perfect make-ahead treat to add to your little one's breakfast, snack or lunch box! Made with simple ingredients like Greek yogurt and whole wheat flour, these healthy mini chocolate chip muffins are delicious and nutritious!

Ingredients
 

  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1/4 cup maple syrup
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips plus extra for topping

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
  • In another bowl, whisk the eggs, then stir in the yogurt, maple syrup, applesauce, oil, and vanilla.
  • Gently mix the yogurt mixture into the flour mixture. Do not overmix.
  • Stir in the chocolate chips until evenly distributed.
  • Divide batter among the prepared muffin tin so that the batter is almost filled to the top. You'll require about 1 ½ tablespoons for each mini muffin cup. Poke a few extra chocolate chips into the surface of each muffin.
  • Bake for 13-15 minutes, or until the edges are lightly golden brown and a toothpick inserted into the centre comes out clean. Do not over bake.
  • Remove from oven, and allow muffins to cool in the pan for 5 minutes. Run a knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to fully cool.

Notes

  • To give your muffins more rise and help prevent flat muffins, chill muffin batter before baking in oven.
  • Don’t over mix the muffin batter as this will lead to dense muffins. Instead, mix until just combined.

Nutrition

Calories: 57kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 65mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 0.2mg
A bowl filled with mini chocolate chip muffins without milk.

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5 from 2 votes (2 ratings without comment)

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