Chocolate Chip Muffins are a household favorite! The kids think I don’t make these often enough or enough of them when I make them. I have gone to doubling the batch just to get through more than one day!

You can make this recipe as healthy as you want or not. I have changed a few things from the original recipe and I will give you the original ingredients and what I use to make them healthier. Do what you want or use what you have on hand; making your own food from scratch is the best way!

Chocolate Chip Muffins

2 cups unbleached all-purpose flour or 1 cup unbleached all-purpose flour and 1 cup of whole wheat flour
1/2 cup sugar (I have used organic pure cane sugar)
1 Tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk (we have used almond milk with excellent results)
1/3 cup coconut oil, melted (any cooking oil will work here)
3/4 – 1 cup miniature semisweet chocolate chips

In a large bowl, combine flour, sugar, baking powder, and salt. In a smaller bowl, combine egg, milk, and oil.  Stir the liquid ingredients into the dry ingredients and stir until moistened. Fold in chocolate chips.

Preheat oven to 400 degrees Fahrenheit. Grease or paper line your muffin tin. Fill the cups 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing the muffins. Cool on a wire rack.

This makes one dozen muffins. If you want any for breakfast the next day, double the batch. Trust me here, this will save your sanity!

Thanks for reading!
Erica

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