Looking for a healthy treat or a quick breakfast on the go? Look no further, this easy spin on Chocolate Chip muffins is the perfect recipe. Great for early mornings and out the door or an after school snack for the kids. The addition of wheat flour, coconut sugar and carob chips give this recipe a healthy twist on the traditional favorite!
Chocolate Chip Muffins
Ingredients
- 1/2 Cup Whole Wheat Flour
- 1/2 Cup All Purpose Flour
- 1/4 Cup Cocoa Powder
- 1/4 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 1 Egg
- 1/2 Cup Buttermilk
- 1/2 Cup Coconut sugar
- 2 Tbsp. Butter
- 2 Tbsp. Oil
- 1 Tsp. Vanilla Extract
- 4 Tbsp. Carob Chips
Instructions
- Preheat the oven to 350 degrees.
- In a medium to large mixing bowl, add the buttermilk, egg, butter, & coconut sugar.
- Add the oil & whisk until combined.
- Add all of the whole wheat flour & cocoa powder.
- Add the vanilla extract.
- Add the baking powder, baking soda & salt, combine.
- Add the carob chips & combine. The batter should be thickened!
- Scoop the batter & pour it into the cupcake liners. Try to avoid overflow while baking. Pro tip: only fill the liners about 3/4 of the way!
- Make sure to spread the carob chips over the muffin batter!
- Bake the muffins at 350 degrees for 20 minutes.
- Insert a toothpick at the center & check to see if it's cooked fully. If the muffins aren't quite finished yet, keep an eye on the oven & bake for an additional 5 minutes.