I am so excited that I get to share this amazing recipe with you all! It’s from my friend Luisa over at AlwaysRoom4Cake. We’ve gotten to know each other through the blogging community and have become good friends. She has many recipes on her site but obviously focuses on cake! And really who doesn’t like cake? She lives in Canada and is a momma to 3 kiddos – and you should see them, about the cutest little things I’ve ever seen! When it came time for our Recipe Swap Club to start up again this fall I couldn’t believe we got each other! I can’t wait to see what recipe of ours she decides to choose to replicate!
I chose her Whole Wheat Chocolate Chip Muffins because our family always loves a good muffin as a morning treat and I have’t made any yet this school year. Hubby has always been a fan of chocolate chip muffins and the kids well, these days they will eat anything that isn’t tied down, and I have always baked with whole wheat flour so the recipe caught my eye. While I did substitute sprouted whole wheat flour for this (because I am super into the sprouted grains) the recipe will turn out great either way.
The only other substitutions I made was to swap out the vegetable oil for sunflower oil and I used unsweetened canned coconut milk instead of whole milk and swapped out the regular sugar for coconut sugar – so about as healthy a muffin as you get. You can check out the original recipe on her site the one with the substitutions I used is below. I love how easy it is to sub in these unrefined alternatives and nobody ever knows. Oh I also didn’t sift the flour because I never do -I know, I know shame on me! These hearty nutty muffins will leave you feeling good when your kids have one for breakfast! They were a HUG hit here!
- 2 C Sprouted Whole Wheat Flour
- 1 TBSP Baking Powder
- ⅔ C Coconut Sugar
- ¼ tsp sea salt
- 1 large egg
- 1 Cup unsweeted canned Coconut Milk
- 5 tsp Sunflower Oil
- 1 tsp pure Vanilla Extract
- ⅔ C semi sweet chocolate chips
- Preheat oven to 425 degrees
- Mix all dry ingredients together. Mix all wet ingredients together and slowly add to dry ingredients, mix until just incorporated (can be a little lumpy). Add chocolate chips and fold in until just combined.
- Use muffin tin liners or butter and flour muffin tin. Scoop batter into molds.
- **Bake at 425 for 3 minutes THEN turn oven temperature down to 375 degrees and continue to bake for 12-17 minutes.
This post contains affiliate links, that means that if you click on one of the photos and make a purchase we earn a small commission so we can keep doing what we love – serving you and the community.
Pin this image to one of your boards so you never lose it!
Ahh! I am so excited about this recipe! Pinning!
Oh then YES you for sure have to try these – they freeze well too if you want to make big batches! Enjoy!
HaHa! Yes, chocolate is usually a good thing! Thanks for stopping by!
Um, yum!! These sound amazing! We actually eat muffins pretty often as a late night sweet snack so I love this healthier version!
These look just scrumptious, I pinned the recipe for later. 🙂
They did not last long here, that’s for sure! Enjoy!