Mini Coconut Oil Chocolate Chip Muffins Recipe

Name: Mini Coconut Oil Chocolate Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Pastry Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Kosher Salt; 1 Large Egg; 1/3 cups Packed Brown Sugar; 1/4 cups Coconut Oil, Measured In Solid Form And Then Melted; 2/3 cups Milk; 1/4 cups Applesauce; 1 teaspoon Pure Vanilla Extract; 1/2 cups Semi-Sweet Chocolate Chips; 1/2 cups Mini Chocolate Chips

Servings: persons

2 cups Pastry Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Kosher Salt
1 Large Egg
1/3 cups Packed Brown Sugar
1/4 cups Coconut Oil, Measured In Solid Form And Then Melted
2/3 cups Milk
1/4 cups Applesauce
1 teaspoon Pure Vanilla Extract
1/2 cups Semi-Sweet Chocolate Chips
1/2 cups Mini Chocolate Chips

1
Preheat oven to 350u00b0F. Spray a mini muffin tin with baking spray and set aside.
2
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3
In a large bowl, whisk together egg and brown sugar until smooth. Add melted coconut oil, milk, applesauce and vanilla, and whisk until combined. Stir dry ingredients into wet ingredients and mix until just combined, making sure not to over-mix! Fold in chocolate chips with a rubber spatula until evenly distributed.
4
Place about 1 1/2 tablespoons of the muffin batter into the each hole of the muffin tin. Bake for about 10 minutes, or until tops are set. Remove and let cool for a few minutes on a wire rack before serving.
5
Recipe adapted from How Sweet Eats.
6
Note: Each muffin contains 116 calories and 2g of protein.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Pastry Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 1/4 teaspoons Kosher Salt, and more.

Yes, Mini Coconut Oil Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Coconut Oil Chocolate Chip Muffins

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