Super Moist Chocolate Chip Mini Muffins
Kid approved, low sugar mini muffins perfect for breakfast or snacks
Equipment
- mini muffin tin
- stand mixer, can also use whisk and large bowl.
Ingredients
- 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!
Nutrition
Calories: 153kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 5gCholesterol: 12mgSodium: 291mgPotassium: 43mgFiber: 2gSugar: 10gVitamin A: 58IUCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!