"Kid approved, low sugar mini muffins. Perfect for breakfast or snacks!"
Super Moist Chocolate Chip Mini Muffins
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Prep time 10mins
Cook time 10mins
Serves or Makes: 36
Recipe Card
ingredients
- 2 cups sprouted white wheat flour
- 1/2 cup coconut sugar
- 2 tbsp white sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 egg white
- 1 1/4 cups buttermilk
- 1/3 cup coconut oil
- 2 teaspoon vanilla
- 3/4 cup mini chocolate chips
Method
Step 1
Preheat your oven to 400 degrees and grease your mini muffin tin pans with coconut oil.
Step 2
Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.
Step 3
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. Mix well.
Step 4
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 with a toothpick after 8 mins (that is all mine took!). Allow to cool for five minutes before removing from the pan and enjoying!