Probably my most favorite recipe to date are these deliciously moist chocolate chip mini muffins. Let me explain that my youngest, the sweetest, cutest child ever eats about 5 things. No joke when I tell you a recipe has been approved by this child, run don’t walk to the grocery to grab the ingredients. (or order them online as we’re all so fond of doing during quarantine – thank you so much essential workers.)
For the last few months I had been buying my son these little chocolate chip mini muffins from whole foods, they were vegan and mini and from whole foods. In my haste I assumed these were made with better ingredients which was a big mistake. Not only were they loaded with sugar (first ingredient!) but also a bunch of other oils I’d prefer he not start his day by consuming. Mom fail aside, my son had now come to beg me for “the muffins” for breakfast long past my realizing they were essentially garbage.
Naturally I set out to create a mini muffin recipe that would help him start his day off right, a bit of fiber, low sugar and healthy fat – oh and my son would actually want to eat them. This recipe is super simple and makes a ton of mini muffins for the whole week. Perfect for breakfasts, snacks and after dinner sweets.
These chocolate chip mini muffins are just sweet enough, made with my favorite flour from Thrive Market the sprouted white wheat that tastes mild like all purpose but carries a nutritional profile closer to whole wheat. Coconut oil adds healthy fat and keeps these muffins moist and the coconut sugar while still sugar is somewhat better than regular if you can’t get around omitting (I couldn’t). I’m using buttermilk in this recipe but if you’re in a pinch you can always make some by curdling regular milk with lemon juice or vinegar.
I am always a fan of something homemade vs something store bought. There is just something about controlling the quality of ingredients that is always going to be better for your body. I like to perfectly pre-portion my baked goods with a cookie scoop, which is probably my favorite and most used kitchen gadget ever. Plus, homemade baked goods are made with love and I’m pretty sure my kids can taste that.
I hope your kids love these chocolate chip mini muffins as much as mine do!
Super Moist Chocolate Chip Mini Muffins
Equipment
- mini muffin tin
- stand mixer, can also use whisk and large bowl.
Materials
- 2 cups sprouted white wheat flour
- 1/2 cup coconut sugar
- 2 tbsp white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 egg
- 1 egg white
- 1.25 cups buttermilk
- 1/3 cup coconut oil
- 2 tsp vanilla
- 3/4 cup mini chocolate chips
Instructions
- Preheat your oven to 400 degrees and grease your mini muffin tin pans with coconut oil
- Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment (you can also use a larger bowl and hand mixer or good ol fashioned whisk and elbow grease!) add the coconut oil and sugar and beat on low speed, then add in the egg, egg white and vanilla and mix well.
- Slowly add in the flour and buttermilk alternating additions until fully combined, then fold in your mini chips. Add to greased muffin cups and bake for 8-10 mins testing for doneness w/ a toothpick after 8 mins (that's all mine took!) Allow to cool 5 mins before removing from the pan and enjoying!
