Chocolate Chocolate Chip Muffins

Chocolate_Chocolate_Chip_Muffins

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 or sour cream
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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Comments

  1. Connie says

    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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  2. Brenda says

    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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  3. Tammy says

    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:

    I should also say, I did melt the coconut oil before adding it in….

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    LindseyforLaura@HHM Reply:

    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:

    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! ;-)

    Robyn Owens-Miille Reply:

    Coconut flour takes a LOT more moisture than any other flour. you cannot just substitute it equally in recipes.

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    Cynthia Reply:

    I have not used coconut flour to bake, but in addition to baking and cooking everything from scratch, I also enjoy growing many different types of orchids. Now many of you are probably wondering what orchids have to do with baking…well, I know that when I have an orchid that requires a great deal of humidity and requires a growing medium that requires constant moisture I grow them in coconut fiber to maintain the level of humidity needed. Each coconut grain can hold up to 8-9 times its own weight in water and still maintain 22% air even when fully saturated. So I would imagine trying to use coconut flour in place of regular flour would really require some thought and calculation.

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  4. Deanna says

    can I use unsweetened applesauce instead of the sweetener?

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    Laura Reply:

    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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  5. Melinda McCormick says

    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:

    That sounds like it could turn out delicious!

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  6. Julia says

    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:

    “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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  7. Miki says

    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:

    I would try using a little extra milk…hope that helps!

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  8. Amber Dawn says

    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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  9. Natalie watson says

    I noticed you mentioned the chocolate chips you linked to were organic…however enjoy life is not an organic cocoa butter provider.

    I would be interested in something on HH about fair trade ingredients. An issie thats become heavier on my heart. I just cant stand the idea of us paying a lower price for good food at the expense of yrafficked children. :-(

    I havent ever purchased from Azure before but I did notice the other day that they offer 10lbs of organic fair trade soy free etc for just over 50 dollars. That makes me want to buy from them alone!

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    Natalie watson Reply:

    and by issie mean issue…and by yrafficked i mean trafficked

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    Laura Reply:

    You may want to check these out: http://heavenlyhomemakers.com/bulk-soy-free-chocolate-chips-at-amazon-and-upcoming-peanut-butter-cup-recipe :)

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  10. Tiara says

    I made these this morning and they are perfect. Not too sweet, but sweet enough when you get a few chocolate chips! My 2 year old calls them cookies, so that works for me. :) Thank you so much for your recipes!

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  11. Cheryl M says

    Could you also replace milk with plain yogurt? I know when we were in Japan and had “tacos” with our host family, they used plain yogurt instead of sour cream…

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    LindseyforLaura@HHM Reply:

    That would be delicious!

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  12. Allison Morrison says

    Laura!
    I love your recipies, but everything I make with the WW flour comes out dense/hard, so much so, by people won’t eat it :( Any suggestions as to what I could possibly be doing wrong? Should I start out mixing WW and white flour?
    UGgghhh…so frustrated! I really want to make healthy foods for my family, but feel like I’m wasting money with flour!
    Thanks

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    Cheryl Reply:

    I have had similar experience…

    I like the idea of many of the recipes, but I haven’t found that my boys (5 & 7) will eat many of the bread/dough recipes because they are so dense (the doughs…not my boys :)

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    LindseyforLaura@HHM Reply:

    You could always try mixing in white flour to start just to get everyone used to whole wheat. If you are using store bought that can have an effect on how dense things turn out too. I usually lessen the flour by 1/8th to 1/4th cup just so things aren’t so heavy. I think it happens because the flour isn’t ground as fine as when it is done fresh.

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