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Sweet Mini Whole Wheat Chocolate Chip Muffins. food shot

Mini Whole Wheat Chocolate Chip Muffins.

These Mini Whole Wheat Chocolate Chip Muffins are delicious and guilt-free! Perfect for breakfast or a snack, they combine health with indulgence.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 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 brown sugar loosely packed
  • 1/4 cup coconut oil measured in solid form then melted
  • 2/3 cup milk
  • 3 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup dark chocolate chips
  • 1/2 cup mini chocolate chips

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
  2. Step 2: Prepare the Muffin Tin. Grease your muffin tin with a little coconut oil or line it with muffin liners to prevent sticking.
  3. Step 3: Combine Dry Ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined.
  4. Step 4: Mix Wet Ingredients. In another bowl, whisk the large egg. Then, add in the brown sugar, melted coconut oil, milk, and vanilla extract. Mix until everything is well combined and smooth.
  5. Step 5: Combine Wet and Dry Ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a rubber spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
  6. Step 6: Add Chocolate Chips. Fold in the dark chocolate chips and mini chocolate chips into the batter, ensuring they are evenly distributed.
  7. Step 7: Fill the Muffin Tin. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows space for the muffins to rise without overflowing.
  8. Step 8: Bake. Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Step 9: Cool and Enjoy. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a cooling rack. Enjoy these Mini Whole Wheat Chocolate Chip Muffins warm or at room temperature!

Notes

  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • To freeze, place in a freezer bag and they will last for up to 3 months.
  • Substitute half the chocolate chips with nuts or dried fruit for a different texture.
  • Check the doneness a couple of minutes before the suggested baking time to avoid overbaking.
  • For a vegan option, replace the egg with a flax egg and use plant-based milk.