These muffins use yogurt and oil for a moist, tender crumb—no butter or added salt. By removing baking soda and using only baking powder, we keep sodium content low. Mini chocolate chips add sweetness, making them feel indulgent while staying kidney-friendly and salt-free. Perfect for a low salt lifestyle without sacrificing taste.

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Table of Contents

Ingredients Needed

1 large egg: adds structure and lift.
1 cup plain yogurt or Greek yogurt (2%+ fat): keeps muffins moist and tender.
¼ cup avocado oil: or any mild-tasting oil.
⅓ cup maple syrup or honey: natural sweetener.
½ cup unsweetened almond milk (or other low sodium milk): dairy or nondairy.
1 tablespoon pure vanilla extract: for flavor.
1 tablespoon low sodium baking powder: for lift.
2 ⅓ cups whole wheat or spelt flour: adds fibre and fullness.
¾ cup mini chocolate chips: use unsalted or low sodium chips.
Cooking spray: to grease muffin tin.

How To Make Low Sodium Chocolate Chip Muffins

Preheat Oven:
Set oven to 425°F. Spray muffin tin with oil or line with paper liners.

Mix Wet Ingredients:
In a large bowl, whisk the egg for 10 seconds. Add yogurt, oil, maple syrup, milk, vanilla, and baking powder. Whisk until smooth.

Add Flour:
Stir in the flour gently. The batter will be thick—don’t overmix.

Add Chocolate Chips:
Fold in mini chocolate chips using a few gentle strokes.

Fill and Bake:
Divide batter evenly into 12 muffin cups using a scoop. Bake at 425°F for 7 minutes, then reduce oven to 375°F and bake another 10–11 minutes until a toothpick comes out clean.

Cool Completely:
Let muffins sit in the pan for 5 minutes, then transfer to a wire rack to cool fully.

Recipe Tips

Use unsalted chocolate chips to keep muffins sodium-friendly.
Greek yogurt adds moisture without added salt.
Avoid overmixing for soft, fluffy muffins.
Don’t skip the temperature change—it helps create tall muffin tops.
Store extras in the freezer for a low sodium snack anytime.

How to Store & Reheat

Room Temperature: Store in a container for 2 days.
Fridge: Keeps for 5 days; microwave briefly before serving.
Freezer: Freeze up to 3 months. Thaw at room temp or warm gently.

Nutrition Facts (approx. per muffin, using low sodium ingredients)

Calories: 190
Sodium: 25–40 mg
Protein: 4 g
Fat: 8 g
Carbs: 27 g
Fibre: 3 g
Sugar: 10 g

FAQs

Are chocolate chip muffins high in sodium?
Most are, but these are made with no added salt and low sodium baking powder for a sodium-conscious version.

Can I make muffins without baking soda?
Yes—this recipe uses only low sodium baking powder for lift and softness.

What type of chocolate chips are low sodium?
Look for unsalted or no-salt-added chocolate chips to keep sodium low.

Is yogurt low in sodium?
Plain or Greek yogurt typically has modest sodium—use low sodium or homemade if needed.

Can I use oat milk or dairy milk instead?
Yes—just choose a low sodium option to keep the muffins heart-healthy.

Try More Recipes:

Low Sodium Chocolate Chip Muffins

Recipe by Emma

These soft, chocolate-filled muffins are made with no added salt, low sodium baking powder, and wholesome ingredients for a heart-healthy snack.

Course: BreakfastCuisine: AmericanDifficulty: Easy

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

Total time

minutes

Ingredients

1 large egg
1 cup plain or Greek yogurt
¼ cup avocado oil
⅓ cup maple syrup or honey
½ cup unsweetened milk (dairy or nondairy)
1 tbsp vanilla extract
1 tbsp low sodium baking powder
2 ⅓ cups whole wheat or spelt flour
¾ cup unsalted mini chocolate chips
Cooking spray

Directions

Preheat oven to 425°F. Grease muffin tin.
Whisk egg, then add yogurt, oil, syrup, milk, vanilla, and baking powder. Mix well.
Stir in flour gently. Batter will be thick.
Fold in chocolate chips.
Scoop batter into 12 muffin cups.
Bake 7 minutes at 425°F, then 10–11 minutes at 375°F.
Cool 5 minutes in pan, then transfer to rack.