Oil-free Multigrain Chocolate Chip Muffins

If you’re looking for a not-too-sweet, oil-free snack, dessert, or breakfast, look no further than these easy multigrain chocolate chip muffins.




  1. Preheat oven to 375-degrees F and lightly oil 8 muffin tins.
  2. In a medium-sized bowl, whisk together the flours, xylitol, flaxseed meal, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, banana, and vanilla extract.
  3. Pour this mixture into the dry ingredients and beat until well-combined. Gently fold in the chocolate chips.
  4. Divide the batter between the prepared muffin tins and bake for about 25 minutes. A toothpick inserted into the middle of a muffin should come out clean.
  5. Let cool for a few minutes in the pan, then very carefully extract the muffins from the tin and let cool completely on a wire rack.