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For many of us, it’s the first day back to work today after a full two weeks of holiday celebrations. Let me tell ya, it is definitely hard to get back in the groove! I’m so used to staying up late and waking up at 8 or 9 in the morning and lounging around the house doing absolutely nothing. I can definitely get used to it but that also comes with a slightly expanded waistline that needs tending to :) It’s been a nice break but it’s a brand new year with a whole lot of new possibilities in store and another year to chase that dream and take that risk you’ve been waiting to take!
I’m definitely ready for 2015 and can’t wait for what’s in store. Most importantly, I can’t wait until my cookbook is out! This is the year! It seems like just yesterday I was beginning to brainstorm on it. Crazy how time flies. Oh my gosh, speaking of how fast time flies, I was recently added to a group on Facebook for my 10-year high school reunion. CRAZY!! I’m kind of excited for it, to be quite honest. Also, where I grew up is a lot different than elsewhere in the country where high school friends go off to college and do their own thing and move to another state. Since we live in the DC-area, it’s different because while we all go away for college, we all tend to come back because of all the job opportunities in the area. Not to mention, a bunch of us also went to the same colleges so we all kind of still saw each other and still see each other in town. It’s interesting – it’s like we never really left. It’ll be fun to catch up with everyone and see who’s become moms/dads, wives/husbands, etc.
I thought since this is the first full week of January, many people are probably looking for a slightly healthier alternative to sweets. I absolutely adore this recipe. The key to a fluffy muffin is lots more leavening agents than normal while having it still taste fine, and a higher oven temperature. Typically we bake muffins at 350 or 375 degrees Fahrenheit but with these, to get that poof and airy inside, I upped it to 400 degrees. Sound really high but it definitely yields far greater results than normal! I also made this into a whole wheat blend instead of completely whole wheat. I discovered that if it was full whole wheat – it was just too dry for our tastes. By doing half whole wheat and half all-purpose, I was able to create a more moist and fluffy muffin without completely ruining the health-factor. Unfortunately, I do not do any sort of calorie counting and/or nutrition facts on my blog (various reasons why), so if you’re looking for that information, I suggest a Google search.
Fluffy Whole Wheat Blend Chocolate Chip Muffins
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ tablespoon + 1/2 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup dark brown sugar
- 1 large egg
- ¼ cup coconut oil, measured solid then melted
- 2 teaspoons vanilla bean paste
- ⅔ cup + 3 tablespoons milk
- 1 cup mini chocolate chips
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 400 °F and line a muffin pan with muffin liners.
- In a medium bowl, whisk together flours, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together dark brown sugar and egg. Then add in the melted coconut oil. Whisk until incorporated. Next, add in the vanilla bean paste and milk. Whisk until incorporated.
- Pour the dry ingredients into the bowl of the wet ingredients and using a spatula, stir mixture together until just incorporated. Fold in the mini chocolate chips. Do not overmix.
- Divide batter evenly amongst the prepared muffin pan, filling each muffin cup about 3/4 of the way full.
- Bake on the middle rack in the oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes then place muffins onto a wire rack to cool completely.
- Muffins are best eaten the day of or kept in an airtight container for up to 3 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Friday 19th of February 2016
Can I substitute pure vanilla extract for the vanilla paste? I need a good, healthy muffin recipe for my kids. I want to look for your cookbook!
Saturday 20th of February 2016
Yes, you can! You can find the cookbook on Amazon if your local bookstore doesn't have it!
Saturday 23rd of May 2015
Chocolate chip muffins are the best muffins ever! Long live muffins!!
Tuesday 20th of January 2015
I'm not the biggest fan of coconut. Is there something that I could sub in for coconut oil that would still be healthy? (Or at least healthier than butter)
Friday 19th of February 2016
If it's pure, cold pressed coconut oil like I use, you won't taste it. It's flavorless
Wednesday 21st of January 2015
You can't taste the coconut oil at all, if that's what you're concerned about!
Sunday 11th of January 2015
I love whole wheat.. these look amazing!
Saturday 10th of January 2015
These muffins look so good! Wouldn't have thought they had whole wheat flour in them :) and hopefully the kids wont either..ha