May 9, 2017

Whole Wheat Chocolate Chip Muffins

Before I share this kid-approved (and quickly devoured) recipe, which ::disclaimer:: has a mix of healthy goodness but also sugar- there’s a balance- you’ve been warned, I want to share a big thank you to The Bakers for hosting me online last night!

Our live facebook interview was so fun and even though I usually feel comfortable public speaking in front of a live audience and doing live facebook/IG videos solo, this was my first live interview on facebook with other people! Online. I enjoy public speaking and even though I’ve done many presentations in front of large groups before (like hundreds of people), I still always get butterflies. Every time. So last night I got those butterflies too (even though I was only talking to two people, hello INTERNET)… but afterwards I was so happy that I did it! It’s that feeling of trying something new with courage, when you could’ve easily skipped the opportunity. So I’m thankful for The Bakers- I had a lot of fun!

So now, this fantastic recipe.


First, the backstory.

You probably know that I get a thrill out of taking a recipe and revamping it in order to maximize the nutrient factor. I am also known for not using measuring cups, but that doesn’t apply to this recipe and that’s another conversation for another day.

However. Last week for a couple days, my son kept asking if we could bake some chocolate chip muffins. Coincidentally he was also scheduled to bring in a snack to school to share with classmates. So this #smartmama decided to merge the two together. (Because some times making a snack works out. Other times it’s a trip to the grocery store to buy a snack to share with everyone. #honest)

The key though is that I wanted to make sure that little ones still ate them but I secretly wanted to make them a little healthier without them knowing. The issue was that many many recipes only focus on all purpose flour but that doesn’t meet my desire to try to amp up the nutrient factor while also being sneaky.


The result.

Fan- flippin’- tastic. We made a double batch. Why? Well I wanted to make mini muffins for their little hands and I thought it would be nice for each child to have more than just one little mini muffin. Plus I needed to have enough for all. I doubled the batch to be safe.

After making the double batch (majority mini muffins, 7-10 being regular muffins), I thought I made too many. (Is that a thing? Too many muffins?) Let’s just say the remaining muffins were quickly devoured at breakfast time, as a snack, and even as an after dinner treat by my kids. Extras were gone quickly. And they were soon asking to bake another batch.


The recipe.

1 batch

Servings: 12-14 regular sized muffins



  • 1/2 cup butter, soft
  • 1 cup granulated sugar
  • 2 t. baking powder
  • 1/2 t. sea salt
  • 1 1/8 t. vanilla extract
  • 2 large eggs
  • 1/2 cup milk
  • 2 cups 100% whole wheat flour (not white whole wheat or all purpose flour)
  • 2 cups chocolate chips




  1. Preheat oven to 350 degrees. Line muffin pan with liners. (I love the little mini muffin liners too)
  2. Mix together: butter, sugar, baking powder, salt, vanilla. Then add eggs. Then milk.
  3. Add in flour. Then chocolate chips.
  4. Scoop mixture into liners. Sprinkle a very little pinch of sugar on top of each muffin.
  5. Bake for 25 minutes. Insert toothpick after baking to see if it comes out clean to ensure it’s done baking.




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