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!
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Whole grain chocolate chip cookie mini muffins
- Total Time: 30 minutes
- Yield: 30 mini muffins 1x
Description
Tastes just like a chocolate chip cookie! Made with whole grains and no refined sugar.
Ingredients
Dry Ingredients
- 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*
Wet Ingredients
- 3 eggs
- 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
Extra
- 3/4 cup mini chocolate chips (I used these)
Instructions
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!
Notes
*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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 114
- Sugar: 8g
- Sodium: 49.8mg
- Fat: 4.2g
- Carbohydrates: 17.7g
- Protein: 2.3g
Literally just bought coconut sugar so I can make these! How long do you think they’d take in a normal muffin tin? Also, do you use coconut sugar in most of your recipes instead of regular sugar now? Thanks, lady!
Sorry for the late reply on this, Alexis, we’ve been out of town. I’ve been using coconut sugar often these days because I bought a big ol’ bag of it, but I wouldn’t say I’m using it exclusively. I am loving its complex flavor, though. I would add about 5 minutes to the cooking time if you use a regular muffin tin. More if you make them giant. 🙂
I’ve got snack duty next week at preschool – these are going to school on Wednesday! Thanks for the recipe inspiration!
Perfect! If you get a chance let me know how the little ones like them! 🙂
I know what I’m making for Bible Club snacks for my first and 3rd graders in two weeks. Call me crazy I signed up for snack for both groups at the same time! I love the feeling of getting it knocked out in one swell swoop. Thanks for the idea.
You’re welcome! Let me know how they turn out. 🙂
These look just perfect. I love that you sent these with Meghan instead of the sugary crapola that usually comes as birthday treats! I’ve actually never baked with coconut sugar, but I’m dying to try it. Pinned!
P.S. Happy belated birthday to your beautiful daughter!