Sometimes you just need a simple and quick chocolate chip muffin. I mean, what’s better than biting into a fluffy, moist muffin loaded with melted chocolate chips?! Not a lot. That’s what.
And these muffins are all of that and more since they’re sweetened with low GI coconut sugar (which doesn’t taste like coconut!) and unsweetened applesauce! Coconut sugar acts a bit like brown sugar, which is why these muffins take on that delicious caramel-like color.
You can play around with this recipe, adding more or less chocolate, adding nuts, changing up the spices, or even making them vegan or gluten-free (see my notes below). Quick breads, like these muffins, are easy to manipulate, so have fun! And, as always, happy baking.
Chocolate Chip Muffins
Ingredients
- 2 eggs, room temp
- 1/2 cup coconut sugar
- 1 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk, room temp
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 3/4 + 1/4 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F and line a muffin pan with 9 liners or spray with olive oil. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- In a medium bowl, whisk together the eggs and coconut sugar. Add the applesauce, almond milk, coconut oil, and vanilla extract, mixing until ingredients are well combined; set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold the wet ingredients into the dry until nearly combined. Add 3/4 cup of the chocolate chips, gently mixing until no flour pockets remain.
- Divide the batter into the 9 prepared muffin wells, filling them nearly to the top, and sprinkle with chocolate chips. Bake at 350°F for 15-20 minutes or until a toothpick inserted into a muffin comes out with a few crumbs.
- Allow the baked muffins to rest in the pan for 10 minutes before removing to a cooling rack. Enjoy warm! Store leftovers in an airtight container at room temperature.
Notes
I like using whole wheat pastry flour in my muffins as it lends to a fluffy, moist muffin. All-purpose flour will work just fine, or you could even use a mix of 1/2 regular whole wheat + 1/2 all-purpose
For Vegan: replace the two eggs with two flax eggs. Mix 2 Tbsp flaxseed meal with 6 Tbsp water. Allow to thicken for around 5 minutes.
For Gluten-Free: replace the flour and baking powder + baking soda with the following...
1/3 cup + 1 Tbsp white rice flour
1/3 cup + 1 Tbsp GF oat flour
1/2 cup tapioca starch/flour
1/4 cup almond flour
1 1/2 tsp baking powder
Recommended Products
The post contains affiliate links, which allow me to continue running Sugared & Stirred. Thank you for your support!
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 337 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 46mg Sodium: 247mg Carbohydrates: 53g Fiber: 5g Sugar: 17g Protein: 9g
Leave a Reply