Chocolate Chocolate Chip Muffins
By
I’m not sure if you are a chocolate lover like I am, but any recipe that has the words chocolate and chocolate written side by side makes me very happy and excited.
Chocolate Chocolate Chip Muffins
1 1/2 cups whole wheat flour
1/3 cup sucanat
1/4 cup cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup melted coconut oil or butter
2/3 cup milk
1 egg
1/4 cup chocolate chips (I recommend these organic chips without soy lecithin, or these homemade chocolate chunks)
If you have some good quality coconut oil, I highly recommend using it in this recipe. The coconut flavor with the chocolate chocolate is SO GOOD.
Stir together dry ingredients. Mix in coconut oil, milk and egg. Fold in chocolate chips. Scoop into 9-12 paper lined muffin tins. Bake at 400° for 20 minutes. Makes about 9 muffins. (I double the recipe for my family of six.)
You can also make this into a quick bread…just spread the batter into a buttered loaf pan and bake at 350° for 50 minutes!
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I have used this recipe for two years and my family loves it. I am almost ready to try using the whole foods you suggest. That is a bit scary to me.
I want to thank you for the work you are doing here. You have been a great help to me as I’ve transitioned from a working mom to a stay at home mom. Your walk has inpired me! May God bless you ten fold.
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I made these muffins and swapped out the cocoa for carob powder. They still came out great! My kids love them! Thanks for the recipe.
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I just made a double batch using coconut flour & oil. I had to add extra milk as it was VERY dry/crumbly. After almost doubling the liquid, it is still pretty dry looking. I’m praying it will cook properly. This is my first attempt to make anything like this from scratch (other than banana or zucchini bread). I’m not sure if this is how it should be, or if I did something wrong. Any ideas??
BTW – it came out a crumbly mess from cooking also.
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Tammy Reply:
May 9th, 2012 at 8:40 am
I should also say, I did melt the coconut oil before adding it in….
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LindseyforLaura@HHM Reply:
June 2nd, 2012 at 7:31 pm
I wish I knew why it does that sometimes. I tried waffles with it once, and that did not go over well. It was a bad science experiment gone wrong. I kept adding milk and it kept absorbing the milk! I would just recommend sticking to whole wheat flour on this one. :)
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Tammy Reply:
June 2nd, 2012 at 8:52 pm
A friend told me that when substituting coconut flour you use approximately 1/3 the amount as regular flour. I can’t remember why…but she also advised if making something with coconut flour to find it as the flour ingredient in the recipe because it is a very difficult flour to bake with. :-) Lesson learned for me! ;-)
can I use unsweetened applesauce instead of the sweetener?
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Laura Reply:
May 10th, 2012 at 8:47 pm
I haven’t tried that before so I’m not sure how it would work, but you could give it a try!
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Hi Laura,
LOVE your recipes. I haven’t tried this yet but recently have been substituting honey and/or banana for sucanat – what do you think about that in this recipe? When I get the chance to try this I’ll let you know:)
Thanks for all you do – saves me so much time in the kitchen experimenting on my own.
Melinda McCormick
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LindseyforLaura@HHM Reply:
June 2nd, 2012 at 7:28 pm
That sounds like it could turn out delicious!
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Think I could soak the grains overnight by swapping out milk for milk kefir?
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LindseyforLaura@HHM Reply:
August 28th, 2012 at 10:02 am
Sure can!
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Thank you for this recipe! I just recently got a grain mill and have been eager to experiment with new recipes using whole wheat flour. I followed the recipe exactly, using butter because its what I had on hand. I would say they’re good to just okay. Anything with chocolate chips gets eaten up in our house, however the muffin itself was more dense than I would typically prefer… maybe I just need to get used to the taste of 100% whole wheat?
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Jamie Garcia Reply:
September 18th, 2012 at 10:09 am
“maybe I just need to get used to the taste of 100% whole wheat?”
That is exactly what I had to do when I switched to 100% ww.
I don’t grind my own flour (yet), but I buy the ww pastry flour from
Bob’s.
Maybe the finer the flour the better the baked goods?
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I have read through the posts here and see that some have had the same issue I have had with them being hard and extremely dry. The mix was very dry before I baked them. I use wheat flour that I mill at home so it is fresh. Since many of the posts are from a while back I was hoping that maybe someone has come to a conclusion on why this has happened to some of us. I know we would love them if I could figure out the problem. Thanks for your help.
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LindseyforLaura@HHM Reply:
November 21st, 2012 at 10:49 am
I would try using a little extra milk…hope that helps!
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I’ve been making these for several months now, and we love them! I usually use closer to 1 cup of milk and 1/2 cup of chocolate chips (hey, I’m a chocoholic! lol). They are definitely more dense than if I’d use all-purpose flour, but that’s what I’m used to with whole wheat… and they’re moist and delicious! I eat these for breakfast, dessert, snack, just because… ;) Love them!
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I find that adding a little bit of yogurt to muffins can make them the perfect texture, not too dry. Yum!
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