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
- 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
Mix flour, baking powder, baking soda and chocolate chips in a bowl.
In another bowl, combine melted coconut oil, eggs, sugar, milk and vanilla.
Add flour mixture to sugar mixture, stirring until just mixed.
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.