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Mini Whole Wheat Chocolate Chip Muffins

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Total Time
30 mins
Servings: 3 dozen muffins
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup loosely packed brown sugar
  • 1/4 cup coconut oil, measured in solid form then melted
  • 2/3 cup + 3 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup dark chocolate chips
  • 1/2 cup mini chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a mini muffin tin with liners or spray with nonstick spray. I actually lined mine and then gave them a quick spritz of coconut oil spray. In a bowl, combine flour, baking powder, soda and salt, mixing well to combine. Set aside.
  2. In a large bowl, whisk together egg and sugar until smooth. Add in melted coconut oil along with vanilla extract, mixing well. Add in milk and whisk until combined. Stir in the dry ingredients mixing until just combined. Do not overmix! Slightly lumpy batter is good. Fold in chocolate chips until mixed throughly.
  3. Place about 1 1/2 tablespoons batter in each muffin liner, filling them 3/4 of the way full. Bake for 7-8 minutes, or until tops are set. Remove and let cool for a few minutes, then serve immediately.

Notes

  • [muffins adapted from these banana spice muffins]