Craving a cupcake but upset that cupcakes aren’t considered a socially acceptable breakfast food? Trying to throw something together from ingredients you already have in your pantry? You’re in luck — look no further than these chocolate chip muffins.
Make a batch on your day off and store in an air-tight Tupperware, and you’ll have enough muffins to get you through the week.
#SpoonTip: As tempting as it may be, learn from my mistakes and maybe stick to one muffin per serving… but you do you.
Chocolate Chip Muffins
- Prep Time:10 minutes
- Cook Time:10-15 minutes
- Total Time:20-25 minutes
- Servings:12
- Easy
- 2 1/2 cup flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 cup melted coconut oil
- 2 eggs
- 1 cup sugar
- 1 cup milk (I used Vanilla Almond Milk, but any type works)
- 1 tablespoon vanilla
- About 1 cup chocolate chips
Ingredients
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Step 1
Assemble ingredients.
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Step 2
Mix flour, baking powder, baking soda and chocolate chips in a bowl.
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Step 3
In another bowl, combine melted coconut oil, eggs, sugar, milk and vanilla.
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Step 4
Add flour mixture to sugar mixture, stirring until just mixed.
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Step 5
Spray or line muffin tins and fill halfway with batter. Bake at 425°F for about 10-15 minutes or until the tops are golden brown (test with a toothpick before taking the muffins out of the oven).
#SpoonTip: If you’re feeling mini muffins instead of normal size, watch the oven more closely, as baking time will be different.
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Step 6
Enjoy!