When I asked Meghan what she wanted me to make for her birthday treat at school, her answer was chocolate chip muffins. I considered making the banana chocolate chip muffins I made for her first day of preschool two years ago, but decided to try something new.
I didn’t really plan on these being chocolate chip cookie muffins, but after the first bite I knew that is exactly what they tasted like. A chocolate chip cookie without all the white flour, butter, and refined sugar? Yes, please!
These became mini muffins since Meghan was bringing them to school and I thought the mini version would be better for small hands. You can certainly make these into regular-sized muffins, though, if you choose. You will probably need to cook them for a bit longer, but that should be the only change needed.
You’ll also notice I use rice milk in this recipe. Normally I bake with unsweetened almond milk, but Meghan’s school is a nut-free school this year, so I went with rice milk. Again, you can substitute different milks and you will likely get similar results, so feel free to use whatever milk you have on hand.
The same generally goes for the oil in this recipe. I made a batch with melted coconut oil and a batch with grapeseed oil, and I couldn’t tell the difference.
In my eyes, these muffins make a perfect special birthday treat. They are definitely a treat with the sugar and chocolate chips, yet still healthier-than-your-average-treat made with whole grains, no refined sugar, and all real-food ingredients.
These went over very well with the five-and-under crowd at Meghan’s school. One boy, sad that he couldn’t have a third helping, exclaimed, “I could eat a thousand of these!” Her teachers all loved them, too. I recommend these next time you are looking for a special treat!
Whole Grain Chocolate Chip Cookie Muffins
Makes 30 mini muffins
1 1/2 cups whole wheat pastry flour
1/2 cup oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut sugar*
1 cup vanilla rice milk, plus 1 tablespoon apple cider vinegar
1/4 cup grapeseed oil, or coconut oil, melted
1/4 cup maple syrup
1 teaspoon pure vanilla extract
3/4 cup mini chocolate chips (I used these)
*I think the coconut sugar adds to the complex flavor and makes these taste more cookie-like, but if you don’t have it and want to make these, try sucanat or regular brown sugar.
Preheat the oven to 400 degrees. In a large bowl, whisk together the dry ingredients well. In a separate bowl, lightly beat the eggs. Add the rest of the wet ingredients and whisk well. Mix the wet ingredients with the dry ingredients and stir until they are almost, but not quite mixed. Add in the chocolate chips and stir until everything is just combined. Don’t overmix!
Spray a muffin tin with oil (if you are using paper liners, spray those). Fill each mini muffin cup almost all the way to the top. Bake in the preheated oven for 13-15 minutes. Allow to cool about 10 minutes in the pan, and then transfer to a baking rack to cool completely. Enjoy!
Maryea is a stay-at-home mom on a mission to feed her family wholesome, real foods and stay a sane, happy mama at the same time! Click here to get free email updates with her posts: