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Chocolate Chocolate Chip Muffins

April 15, 2010 by Laura 118 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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

My biggest hint on this recipe is to use sour cream instead of milk. (The recipe lists either one.) Sour cream makes these super moist.

This recipe is a definite family favorite. They taste amazing with a glass of milk or a cup of coffee!

Chocolate Chocolate Chip MuffinsYum

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)

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.)

5.0 from 1 reviews
Chocolate Chocolate Chip Muffins
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Laura
Serves: 9 muffins
Ingredients
  • 1½ cups whole wheat flour
  • ⅓ cup sucanat
  • ¼ cup cocoa powder
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ cup melted coconut oil or butter
  • ⅔ cup milk or sour cream
  • 1 egg
  • ¼ cup chocolate chips
Instructions
  1. Stir together dry ingredients.
  2. Mix in coconut oil, milk and egg.
  3. Fold in chocolate chips.
  4. Scoop into 9-12 paper lined muffin tins.
  5. Bake at 400° for 20 minutes.
3.4.3177

If you have some good quality coconut oil, I highly recommend using it in this recipe. The coconut flavor with the chocolate is SO GOOD.

How about Chocolate Chip Bread?

Don’t mind if I do. Indeed, you can also make this recipe into a quick bread instead of muffins. Just spread the batter into a buttered loaf pan and bake at 350° for 50 minutes! Get all the details here.

chocolate_pumpkin_bread_2

 

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: Bread and Breakfast, Natural Sugar Treats, Recipes Tagged With: chocolate, chocolate chips, coconut oil, healthy, homemade, muffins, recipe, soy lecithin, whole wheat

Comments

  1. Danielle says

    April 15, 2010 at 7:57 am

    YUMMMMMMM! I’m definitely going to try these!

    Reply
  2. Tracy Compaan says

    April 15, 2010 at 8:00 am

    I had a craving for chocolate chip muffins last week, and just went on line for a recipe, but these, I think I would appreciate even more!

    Reply
  3. DorthyM says

    April 15, 2010 at 8:01 am

    Showing my ignorance here but what exactly is sucanat and can I substitute sugar? Jim is rather picky about using “real” sugar.

    Reply
    • Laura says

      April 15, 2010 at 8:08 am

      Sucanat is dehydrated cane sugar juice, a very natural and unprocessed form of sugar. But yes, you can definitely substitute sugar or brown sugar in the recipe one for one!

      Reply
  4. carmen says

    April 15, 2010 at 8:08 am

    Thanks for sharing the recipe, can’t wait to try them. I had been seeing these on your menu plan a few times and looked for the recipe. They look yummy!

    Reply
  5. Cammie says

    April 15, 2010 at 8:13 am

    Going to make them right now!

    Reply
  6. Christy says

    April 15, 2010 at 8:42 am

    Will definatly need the double batch of this chocolate goodness!

    Reply
  7. Therese Bradley says

    April 15, 2010 at 9:00 am

    My son loves the chocolate muffins (cupcakes?) from Costco. I’m happy to have a healthy alternative. Does whole wheat pastry flour work? I know my son will eat this – he is super super picky.

    Reply
    • Laura says

      April 15, 2010 at 9:07 am

      Yes, whole wheat pastry flour will work for these!

      Reply
      • Danielle says

        April 15, 2010 at 10:20 am

        Where do you find whole wheat pastry flour? I just saw bread flour for the first time yesterday lol.

        Reply
        • Laura says

          April 15, 2010 at 6:48 pm

          Pastry flour is made from SOFT wheat…so if you grind it yourself, you’d make pastry flour using soft wheat.

          But, if you don’t have a grinder…the only source I know for pastry flour is Azure Standard. I’m SURE there are other place, I’m just not as familiar with these sources. I almost never use pastry flour.

          Reply
        • Sherry says

          April 16, 2010 at 6:59 am

          I get my whole wheat pastry flour – Bob’s Red Mill. I know both health food stores in our town carry it, but you should be able to order online too.

          Reply
        • Danielle says

          April 16, 2010 at 8:06 am

          Thanks Laura and Sherry! I know our local grocery store has SOME Bob’s Red Mill, (comes in a plastic, cellphane bag?), I think everything BUT pastry flour.

          I wanted to check out tea tree oil.. the smallest bottle was over $7! I know Azure is cheaper, but by the time I order other stuff, and all I wanted was ONE thing lol.

          I’ll have to check Amazon… and see if it works out better even w/shipping.

          Reply
  8. Carrie says

    April 15, 2010 at 9:01 am

    Oh dear…. I’m the same as you. LOVE chocolate. Can’t wait to try these!! thanks for the recipe!! :)

    Reply
  9. Megan says

    April 15, 2010 at 9:42 am

    I bet they would still be really good without the chocolate chips (not as good, but still tasty). I have some organic cocoa powder I can use.

    Reply
  10. Tori says

    April 15, 2010 at 12:21 pm

    I love your site!!! Keep posting!!! I can’t wait to try some of these recipes after my bodybuilding show!

    Reply
  11. elizabeeth says

    April 15, 2010 at 1:13 pm

    Oh these sound so yummy! We chocolate and coconut. I think we will be making these this weekend! Thanks for sharing.

    Reply
  12. Tiffany says

    April 15, 2010 at 3:39 pm

    I just made these!! How do you keep your chocolate chunks from melting?? I used them in cookies as well and they melted everywhere!! Love your website-keep up the good work all around!

    Reply
    • Laura says

      April 15, 2010 at 6:49 pm

      Yeah, they often do just melt everywhere. I wish there was a trick to keep them from doing that. :(

      Reply
      • Danielle says

        April 16, 2010 at 8:07 am

        freeze them first?

        Reply
        • Danielle says

          April 16, 2010 at 8:07 am

          the chips that is, not the muffins lol.

          Reply
        • Tiffany says

          April 21, 2010 at 6:36 pm

          Coconut oil melts at 76 degrees I think so even if they were frozen they would surely reach that temperature in the oven. Drats!!!

          Reply
        • Danielle says

          April 22, 2010 at 12:04 pm

          Well I was thinking if they were frozen first, it would take longer to heat up. (well MAYBE another 30 seconds longer lol)

          ok, i googled this.. to prevent the choc chips from melting.. use larger chunks, and then coat the chunks in flour before adding to the batter. Also add the chunks last.

          The reason they melt… they hit the bottom of the pan and they melt.

          Reply
    • Dawn says

      September 28, 2018 at 8:40 am

      Try tossing them in a little flour first. I never seem to have that experience of the chips totally melting . Good luck!

      Reply
  13. Holly T. says

    April 15, 2010 at 3:41 pm

    What a great recipe – thank you! I purchased some sucanant the other day (Wholesome Sweeteners – the brand you recommend/link to). My question: do you need to grind it before baking with it? probably a dumb question but I’m new to this! Thanks.

    Reply
    • Laura says

      April 15, 2010 at 6:50 pm

      No, you can just use it as is. (not a dumb question at all!)

      Reply
  14. Alison says

    April 15, 2010 at 7:25 pm

    Yum!!

    Reply
  15. April says

    April 15, 2010 at 9:42 pm

    Making these tomorrow morning for Bible study. They look great!

    Reply
  16. April says

    April 16, 2010 at 1:04 am

    I’m up late tonight, cant sleep… and thought I would make some muffins for my kids to have for breakfast in the morning. I opened up my blog, and what do I find? A recipe for Chocolate Chocolate Chip Muffins! I just took them out of the oven and can’t wait to try one.

    Reply
  17. Sherry says

    April 16, 2010 at 6:58 am

    Ohhh, chocolate! Now this is something healthy that I know myself, dh and kids will gobble up! LOL! :D Not to mention I’m a chocoholic!

    Reply
  18. Lisa says

    April 16, 2010 at 12:59 pm

    Thank you! Gonna add this one to the rest of the delicious recipes I’ve gotten from you. Yay!

    Reply
  19. Olivia says

    April 16, 2010 at 2:00 pm

    These look great! I will add them to my muffin addiction, um, I mean collection!

    Reply
  20. Nicole says

    April 16, 2010 at 4:56 pm

    YUM!!! Can’t wait to make these! I think I will try making them in my mini loaf pans to give away. I have a question, where do you purchase sucanat? I use raw sugar. I want to switch to sucanat, but it is so expensive and I don’t know what would be a reasonable amount to spend on it.
    Thank you for your help and for your blog!

    Reply
    • Laura says

      May 4, 2010 at 3:03 pm

      I get sucanat through Amazon or my food co-op, Azure Standard. The best deal I’ve been able to get is $1.53/pound. Pricey, but SO much healthier. I just find I bake sweets less often!

      Reply
  21. Megan says

    April 17, 2010 at 9:47 am

    Oooo ooo! I have an idea. I can use my organic coconut flakes in here! Yummy! They just came yesterday. Laura, you’re rubbing off on me :)

    Reply
  22. Danielle says

    April 19, 2010 at 12:48 pm

    Can I substitute rapadura (spelling?) for the sucanat? Which is healthier? I currently have the rapadura but am willing to replace it with sucanat when I am out?

    Reply
    • Laura says

      April 19, 2010 at 7:53 pm

      Yep, rapadura and sucanat are actually the same thing. Rapadura is just a name brand for sucanat!

      Reply
      • Danielle says

        April 19, 2010 at 8:41 pm

        Thank you so much for your recipes and great info. I really enjoy your blog.

        Reply
  23. Becky @ Our Peaceful Home says

    April 20, 2010 at 8:11 pm

    Cooking these right now…but I can’t figure out why they don’t look like yours!

    Reply
  24. Tiffany says

    April 21, 2010 at 6:38 pm

    Laura I don’t know what happened but mine came out awful!! They were hard as a rock after they cooled!! I am a daily baker so pretty sure that’s not the issue…please tell me you forgot an ingredient or an amount was off?! :) Mine didn’t look like the picture either :(

    Reply
    • Laura says

      April 22, 2010 at 7:44 am

      Yikes! I have no idea! I looked over my ingredients listed several times and they are correct. Then, I made them again LOOKING at the recipe I wrote (instead of just from my head!) and they turned out fine for me. I use freshly ground whole wheat flour…maybe that’s a difference? Not sure your source for whole wheat flour. I’m bummed that they didn’t turn out for you!! :(

      Reply
      • Leah Zealand says

        May 18, 2010 at 7:44 am

        I just made these and mine too were very hard and did not rise into a nice muffin. So sad, I was hoping I did something wrong.

        Reply
        • Laura says

          May 19, 2010 at 6:40 am

          Well, I am just stumped. And bummed that has happened to several of you. I know it’s silly, but I just get discouraged when one of my recipes doesn’t work for someone. :( I wish I could come to your houses and trouble shoot. Because we’re talking about chocolate here. We MUST find a way to make it work!! :)

          Reply
  25. Carissa in KS says

    April 21, 2010 at 9:43 pm

    I just took these out of the oven to take to a friend’s tomorrow. They are wonderful! Thanks for the recipe.

    Reply
  26. Amber Cooper says

    April 22, 2010 at 1:24 pm

    Do you need to soak the grain? Or would that ruin the recipe?

    Reply
    • Laura says

      April 23, 2010 at 12:58 pm

      I SHOULD be soaking the grain on these…I tend to get lazy about muffins. I think if you substitute buttermilk or yogurt for the milk and mix the flour with buttermilk and coconut oil…then add the remaining ingredients, it should work okay!

      Reply
  27. Sue says

    April 24, 2010 at 5:22 pm

    Hi Laura,

    Do you have any idea how to make these gluten free? They look yummy!!

    Reply
    • Laura says

      April 29, 2010 at 9:47 am

      No, I really don’t. I tried making them with coconut flour once, but it didn’t work very well. I was bummed.

      Reply
  28. Tracy says

    April 25, 2010 at 10:02 pm

    All of your recipes look delicious and I want to try them all so my question is, can we buy all of these ingredients that I can’t pronounce and still stick to a low budget (and where in a place like northern colorado)? Do you all coupon, etc. while eating this healthy because I would love to make things like this and eat non-processed foods, have a freezer-day, etc. if I could still have a budget of $40/week in groceries (toiletries included).

    Reply
    • Laura says

      April 29, 2010 at 9:53 am

      I know for sure we couldn’t eat for $40/week and still eat all the healthy foods we feel are important to eat. We are a family of 6 (five males), so we go through a LOT of groceries. We feel eat very frugally, I make almost everything from scratch to cut down costs. You can read more about where we get our food, how much we spend and why we feel like eating healthy is important in these series: https://www.heavenlyhomemakers.com/category/getting-real-with-food

      https://www.heavenlyhomemakers.com/category/feeding-the-family

      https://www.heavenlyhomemakers.com/category/our-healthy-eating-journey

      Reply
  29. Lenetta says

    April 27, 2010 at 5:01 pm

    OK, I linked to these forever ago on my weekly roundup and am finally getting around the net to leave comments. Where does time go??? I also linked to your sweeteners post. Good stuff! My post is here. Thanks!

    Reply
  30. kristen says

    May 5, 2010 at 7:52 am

    I just found out I am allergic to wheat…do you have any idea what proportion of wheat flour substitutes (rice flour, buckwheat flour, etc.) I would use in place of 1 and a 1/2 cups whole wheat flour???
    Thank you so much!!!

    Reply
    • Laura says

      May 6, 2010 at 7:24 pm

      I’m sorry I’m not very familiar with alternative flours. I did try making these with coconut flour, but with little success. Maybe other readers will see this and offer suggestions!

      Reply
  31. Christy says

    May 10, 2010 at 7:07 am

    We are watching our weight these days and was wondering if anyone know how many caloies these might have?

    Reply
    • Laura says

      May 26, 2010 at 4:08 pm

      Ooh, I’m sorry…I have no idea. Don’t you love it when I’m helpful like that?

      Reply
  32. Jessica says

    May 10, 2010 at 12:00 pm

    Gluten free — You can search online for GF blogs. I subscribe to http://glutenfreegoddess.blogspot.com/ & http://www.elanaspantry.com/ which are both good, whole-food type blogs. Elana uses agave nectar in many recipes, but we do not use that in our house.

    Reply
    • Jessica says

      May 10, 2010 at 12:02 pm

      I guess I could’ve said that you can easily substitute gf grains mixed with bean flours to make gf flour. There are probably conversion sites, but I do it all the time. You also may need to add something like xanthan gum or ground flax seeds to bind it together since there is no gluten to do that.

      Reply
  33. Brandi says

    May 12, 2010 at 8:20 am

    Thank you for sharing this recipe. I made them last night and they are so good! Good for dessert too!

    Reply
  34. Carla says

    May 20, 2010 at 5:36 am

    I just threw mine in the oven. I made mine Chocolate coconut muffins though. Added shredded coconut instead of chocolate chips.

    Reply
  35. Jennifer says

    July 13, 2010 at 1:41 pm

    Just made these and really liked them. However, they didn’t rise at all and were a little hard. They definitely weren’t pretty! Lol! I thought when I was mixing them up that they were pretty dry. Most other muffins I’ve made had kindof runny batter. Maybe if I added more milk to the recipe they would be less dry? Anyways, thanks for the recipe. I’ll totally be making these again, pretty or not! :)

    Reply
    • Laura says

      July 14, 2010 at 1:12 pm

      I’m assuming you remembered to add the baking powder?! :) Otherwise, I have no idea. Others have shared that these muffins haven’t worked well for them either, so it isn’t just you, but for the life of me, I can’t figure out why the recipe isn’t working. I’ve made it over and over and it always works. Hmmm..

      Reply
      • Jennifer says

        July 14, 2010 at 2:01 pm

        So I’m about to show my ignorance here but…..do you have to adjust for altitude when baking? I know on boxed mixes there is always an adjustment for that. I have no idea what your altitude is but thought it might make a difference since I live in GA. Just trying to brainstorm. :)

        Reply
        • Laura says

          July 14, 2010 at 2:23 pm

          I’m in Nebraska, land of no alititude, so yes that could make a difference. Also, I use freshly ground flour which may make a difference too.

          Reply
  36. Jennie says

    October 1, 2010 at 10:09 am

    I made these today and they were marvelous! My 2 year old son really enjoyed them (and so did his mom). Thanks for the great recipe!

    Reply
  37. Marianne says

    October 5, 2010 at 5:59 am

    Yum! I read all the comments before baking and was hoping they would rise properly and be somewhat soft. I followed the recipe exactly, the only exception is I do not have a wheat grinder, I used King Arthurs white whole wheat flour. I also used a large muffin tin, so the entire recipe was used for 6 muffins. They are delicious, they dense, but certainly not hard.
    Very yummy! Your recipes are great!!

    Reply
  38. Sjondi says

    October 22, 2010 at 12:51 pm

    My daughters (5 & 3) and I just made these and they look like the picture!! If you change the oil to something less flavorful (or use butter) and add a very small amount of peppermint extract, they’re super yummy, too. Thanks for the recipe!!!

    Reply
  39. Tracy N. says

    November 18, 2010 at 9:58 am

    I made these this morning with Bob’s Red Mill Gluten Free All Purpose Flour and they were delicious!!! My 3 and 5 y/o loved them.

    Reply
  40. Lenetta says

    November 20, 2010 at 12:39 pm

    The little one and I made these last night and they turned out a bit hard but more importantly, burned on the bottom! I think I’ll try them at 350 next time.

    Reply
    • Laura says

      November 20, 2010 at 2:56 pm

      Huh. I wish I could figure out why this recipe always works for me…sometimes works for others…and doesn’t work for a few. Very strange indeed. Yes, try 350. These are CHOCOLATE! We NEED them to turn out!!! :)

      Reply
      • Bernadette says

        January 24, 2011 at 2:17 pm

        I know people were posting on here about these last year, but I might have an answer as to why they are turning out for some and not others. The difference is most likely those who are milling the wheat vs those who are using flour from a store. When you mill the wheat it is more like a freshly sifted flour so when you are measuring you are getting less “flour” per cup than if you are using flour from a bag. So, if you are using said flour from a bag, either sift first then measure of use 3/4 a cup per cup called for.

        Also, I was curious, why avoid soy lecithin? I cannot find it in any of your posts, but I am sure there is a reason, and I don’t really know what it is either, I guess if I did maybe I would just “know” ew- don’t eat that! Reason I ask is the company I purchase my wheat from sells it and reccommends putting it in your bread- so I just assumed it must be ok LOL… guess I should have done some research!

        Reply
        • Laura says

          January 25, 2011 at 9:05 pm

          I avoid soy anything because it’s just not good for us unless it’s fermented (like fermented soy sauce).

          It’s a tough thing because soy is touted as being SO healthy. It’s genetically modified, highly processed and very difficult to digest.

          Reply
  41. Raegan says

    February 4, 2011 at 2:38 pm

    I convinced my mom to let me make these! They looked so good!! Until I realized I had used buckwheat flour instead of spelt flour by mistake! Just a hint not to use that flour!

    Reply
  42. Allison says

    February 11, 2011 at 1:47 am

    We live in a place without wheat flour so I have been doing a white flour/wheat germ combo, but today I did not have much white flour and didn’t feel like going to the store, so I used 1 and 1/4 cups oatmeal, 1/4 cup wheat germ and 1/4 cup white flour and they tasted great. I also had to replace the butter with olive oil and sucanat with white sugar. We do what we can.

    Reply
  43. Cheryl says

    February 23, 2011 at 8:31 am

    For everyone having trouble with hard/heavy muffins, you may want to start measuring your flour by weight instead of volume. It is very easy to get too much flour when you scoop it up by the cup, or even when you dump it into a cup by the spoonful, as flour packs quite easily. It is especially helpful when using whole wheat flour as it is heavier than white flour by volume as a rule. One cup of flour is about 120-125 grams (about 4-1/4 to 4-1/2 ounces).

    Laura, how do you measure your flour? Do you have a kitchen/food scale by which you could measure it? It would be helpful to know how much a ‘Laura’ cup of whole wheat white flour weighs (grams are more precise than ounces) and then have those having trouble make the recipe again using that weight.

    Short of weighing the flour, they could maybe start by using 1/8 – 1/4 cup less flour and see if it works better for them.

    Reply
    • Laura says

      March 13, 2011 at 7:42 pm

      I measure it by the cup, not with a scale. Yes, I think it might work better for some using slightly less flour. :)

      Reply
  44. Jenny says

    March 6, 2011 at 5:45 pm

    These look amazing, but it is just my husband and I (for now) and I feel like they would go stale before we could enjoy them all! Would these be good in the freezer?

    Reply
    • Laura says

      March 13, 2011 at 7:42 pm

      Yes, these will freeze just fine!

      Reply
  45. Julie DiMinico says

    April 7, 2011 at 8:46 am

    Delicious. My Daughter (3) mixed them and i poured and she was so proud of herself to make something so yummy. Thanks

    Reply
  46. Leigh says

    June 3, 2011 at 11:15 am

    Made these for breakfast this morning. Yumm! I used the homemade chocolate chunks. They did melt but that just made them yummy. I did toss the chunks in flour like a previous poster suggested. I used sucanat in the chunks but regular sugar in the muffins. We haven’t quite gotten used to the strong flavor of sucanat just yet. Baby steps right!

    Reply
  47. Laura says

    June 29, 2011 at 3:42 pm

    I have made these several times using freshly ground spelt instead of wheat flour. They did seem a bit dry and super dense, but we liked them anyway. Today I added extra milk. They were much more moist and rose, which they didn’t do before. I think the problem is too much flour or, since I live in the desert, more liquid is needed. We sure love them!

    Reply
  48. Erin says

    October 25, 2011 at 9:27 am

    We’re having these with our breakfast this morning. Yum! The virgin coconut oil works very well for this recipe, thanks for the tip. I think the chocolate tones down the strong coconut flavor the virgin oil usually gives off. I did change out the milk for buttermilk and the baking powder for baking soda (for soaking purposes). Worked well and they puffed up nicely. I like the subtle sweetness of these compared to the overwhelming sweetness of the Costco muffins. Will try using honey next time.

    For those who are getting dry muffins* I might suggest shortening the cook time. That’s usually the #1 issue I have with baked items turning out dry. Maybe add a bit less flour than the recipe calls for too. Wheat flours vary in their moisture content quite a bit so it’s hard to have an exact measurement for every wheat flour out there (unlike the overly processed white flours). This is especially true for those that grind their own wheat and how fine their machine gets the flour often varies the amount of flour needed. If the recipe doesn’t work out the first time, make adjustments and try it again.
    *for moist muffins, try adding some grated zucchini!

    Reply
  49. Linnea says

    November 15, 2011 at 2:31 pm

    I think the problem some people are having is with store-bought flour. I tried these and they turned out hard as rocks! I was so disappointed. Because I’m making them for my Bible Study tomorrow, I decided to do them again, and since I only have store-bought flour, I just used 1 cup instead of 1.5 cups. And they’re wonderful! Perfect and soft. Thanks for sharing!

    Reply
  50. Jenny says

    January 12, 2012 at 8:40 am

    Made these yesterday and they were really tasty but really dense & dry. I used coconut oil & white whole wheat flour. I even added a little applesauce to thin them out a bit. I was thinking of adding another egg but didn’t want to mess them up. They only needed to bake for about 15 minutes, too. Any thoughts?

    Reply
    • [email protected] says

      February 2, 2012 at 1:09 pm

      I wish I knew what to say…but I have no idea why that happened. Usually when something is dry it may have cooked for too long, but at only 15 minutes, I doubt that is it. I wonder if using less flour next time would be better. Maybe there was just too much. :)

      Reply
  51. Connie says

    January 23, 2012 at 8:31 am

    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.

    Reply
  52. Brenda says

    February 7, 2012 at 2:57 pm

    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.

    Reply
  53. Tammy says

    May 9, 2012 at 8:38 am

    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.

    Reply
    • Tammy says

      May 9, 2012 at 8:40 am

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

      Reply
      • [email protected] says

        June 2, 2012 at 7:31 pm

        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. :)

        Reply
        • Tammy says

          June 2, 2012 at 8:52 pm

          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! ;-)

          Reply
    • Robyn Owens-Miille says

      August 25, 2013 at 9:30 pm

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

      Reply
    • Cynthia says

      December 22, 2013 at 8:35 pm

      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.

      Reply
  54. Deanna says

    May 10, 2012 at 11:19 am

    can I use unsweetened applesauce instead of the sweetener?

    Reply
    • Laura says

      May 10, 2012 at 8:47 pm

      I haven’t tried that before so I’m not sure how it would work, but you could give it a try!

      Reply
  55. Melinda McCormick says

    May 28, 2012 at 7:07 pm

    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

    Reply
    • [email protected] says

      June 2, 2012 at 7:28 pm

      That sounds like it could turn out delicious!

      Reply
  56. Nancy says

    August 8, 2012 at 7:32 am

    Think I could soak the grains overnight by swapping out milk for milk kefir?

    Reply
    • [email protected] says

      August 28, 2012 at 10:02 am

      Sure can!

      Reply
  57. Julia says

    August 21, 2012 at 2:07 pm

    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?

    Reply
    • Jamie Garcia says

      September 18, 2012 at 10:09 am

      “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?

      Reply
  58. Miki says

    October 29, 2012 at 8:57 am

    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.

    Reply
    • [email protected] says

      November 21, 2012 at 10:49 am

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

      Reply
  59. Amber Dawn says

    December 2, 2012 at 3:10 pm

    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!

    Reply
  60. becca banana says

    February 24, 2013 at 5:22 pm

    I find that adding a little bit of yogurt to muffins can make them the perfect texture, not too dry. Yum!

    Reply
  61. Eli Bash says

    June 7, 2013 at 10:21 pm

    I have made this recipe several times, and just used it in a post on waht real food people eat for “junk food”
    http://bubbablessings.com/a-real-food-baking-day/

    Reply
  62. Natalie watson says

    July 18, 2013 at 2:01 pm

    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!

    Reply
    • Natalie watson says

      July 18, 2013 at 2:03 pm

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

      Reply
    • Laura says

      July 18, 2013 at 5:26 pm

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

      Reply
  63. Angela says

    September 12, 2013 at 7:53 pm

    Have you ever tried adding pumpkin or zucchini to these muffins? They both sound like they would be great additions.

    Reply
  64. Tiara says

    November 11, 2013 at 2:18 pm

    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!

    Reply
  65. Cheryl M says

    November 12, 2013 at 5:33 pm

    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…

    Reply
    • [email protected] says

      January 20, 2014 at 3:06 pm

      That would be delicious!

      Reply
  66. Allison Morrison says

    September 9, 2014 at 6:05 am

    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

    Reply
    • Cheryl says

      September 11, 2014 at 7:34 am

      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 :)

      Reply
    • [email protected] says

      November 17, 2014 at 9:24 am

      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.

      Reply
  67. Dawn says

    September 28, 2018 at 1:30 pm

    First, I want to say, “Love your site!”. And I wanted to share that I made these into muffin tops! My youngest loves muffin tops so every now and then I would get him one from Panera. But, I thought it would be better to make them at home. I don’t have a special pan. I just lined a cookie sheet with parchment paper and took ice cream scoop-fulls of batter and spaced them out a bit; patted them down slightly and baked on 350 for about 10 minutes. Oh, and the recipe works well with spelt! He loves them! Be blessed!

    Reply
  68. Valerie says

    May 22, 2020 at 1:42 am

    Hi. What is the substitute of whole wheat flour that can work well with this recipe ?

    Reply
    • Laura says

      May 26, 2020 at 8:15 am

      You can sub just about any flour (except for coconut flour) for this recipe!

      Reply

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