If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place! These Chocolate Chip Cookie Muffins are perfect when I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon. They pair perfectly with a cup of coffee or tea!
Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready. They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out! If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving. It’s the best way to eat them!
What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring. I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate. The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!
Servings: 10 Muffins
- 1 1/2 Cups White Whole Wheat Flour
- 1/2 Cup Granulated Sugar
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Baking Powder
- 1/3 Cup Avocado Oil
- 1 Egg
- 1/2 Cup Plain Greek Yogurt, (I used nonfat)
- 2 Tablespoons Honey
- Just under 1/4 Cup Cold Water
- 1/4 Cup Unsweetened Shredded Coconut
- 1 Cup Dark Chocolate Chips, (plus extra for sprinkling on top)
Preheat the oven to 400º
Line your muffin pan with 10 liners
Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon
Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended
Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined
The batter will be a bit dry, so add in the water here until the batter becomes more viscous
Add in the chocolate chips and shredded coconut and gently mix in
Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners
Sprinkle a few extra chocolate chips on top of each muffin
Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)
Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator
For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds
Ingredient recommendations linked!