Author:
Kevin Curry
Chocolate Chip Muffin Bites
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Hello to all the food lovers out there! I hope you are doing fine today. I am sure a health-conscious person always needs to check their calorie intake and has a strict meal plan everyday. It’s especially hard when you get those cravings for sweets and desserts. Who among us wouldn’t want something sweet for a change like some chocolate muffins or chocolate chip cookies?
With this, we explore different recipes that are nutritious and have a low-calorie count. Chocolate chip muffins are a great dessert when you’re looking for some sweets to include in your everyday meals. Imagine being able to indulge and satisfy your sweet tooth without having to worry about ruining your diet.
Bakery style chocolate chip muffins are very much in-demand nowadays because they are easy to make and prepare.
This easy chocolate chip muffin recipe will help satisfy your appetite. Prepare utensils at home like a medium-sized bowl, regular-sized muffin cups, paper liner, and a measuring cup.
You will need ingredients like chocolate chips, baking powder, all-purpose flour, vanilla extract, and coconut oil. You can see the life of the complete ingredients below.
Preheat the oven then prepare the dry and wet ingredients. Make sure to follow the baking time as well as set the oven temperature to achieve that desirable soft and tender texture for your muffins.
Store it in an airtight container to prolong its shelf life. You can use white chocolate or semi-sweet chocolate chips to explore more flavors.
Grab your pen and paper then copy this recipe. Do not forget to leave a recipe rating in the comment section below.
Hurry up! Take this chance to learn and bake some nutritiously delicious chocolate chip muffins for the whole family. Thank you and have a sweet day!
Chocolate Chip Muffin Bites
Ingredients
Substitution
Note
Ingredients for 28 mini-muffins
- 1 cup cooked potato flesh (red, russet or sweet)
- 1 ripe banana
- Dry
- 1 1/2 cups wheat flour (or oat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon turmeric
- pinch of sea salt
- OPTIONAL – 20g unflavored collage peptide or vanilla isolate whey protein
- Note: you will need to add in tablespoons of almond milk in order to loosen the batter
- Wet
- 1 egg + 1 egg white (lightly beaten)
- 2/3 cup almond milk, unsweetened
- 4 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1/3 cup coconut sugar
- 1 teaspoon (1g) Swerve or Stevia
- 1/3 cup dark (>60% cacao) chocolate chips (optional)
Steps
Step 1
Set oven to 350F.
Step 2
Mix together all of the dry ingredients in a bowl.
Step 3
In a separate bowl, mash up the cooked potato. Note: if the cooked potato has been in the fridge, allow it to settle to room temperature to make it easier to manage. Add in a ripe banana and mash with a fork.
Step 4
Add the remaining wet ingredients to the bowl with the potato and mix together using a hand mixer (recommended).
Step 5
Fold in the dry ingredients and mix everything together. If desired, add the chocolate chips OR your favorite frozen berry.
Step 6
Spray a mini-muffin pan with nonstick cooking/baking spray.
Step 7
Evenly divide the batter among the molds (I put 1 chocolate chunk on top of each one).
Step 8
Bake for 25 minutes until golden brown, or until a toothpick comes out clean whenever the muffin is pierced.
Step 9
Allow to cool for a brief moment in the molds, then enjoy!
Step 10
Store in the refrigerator or freezer in a sealable bag or container.
Chocolate Chip Muffin Bites
Kevin Curry
Ingredients for 28 mini-muffins
- 1 cup cooked potato flesh (red, russet or sweet)
- 1 ripe banana
- Dry
- 1 1/2 cups wheat flour (or oat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon turmeric
- pinch of sea salt
- OPTIONAL – 20g unflavored collage peptide or vanilla isolate whey protein
- Note: you will need to add in tablespoons of almond milk in order to loosen the batter
- Wet
- 1 egg + 1 egg white (lightly beaten)
- 2/3 cup almond milk, unsweetened
- 4 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1/3 cup coconut sugar
- 1 teaspoon (1g) Swerve or Stevia
- 1/3 cup dark (>60% cacao) chocolate chips (optional)
-
Set oven to 350F.
-
Mix together all of the dry ingredients in a bowl.
-
In a separate bowl, mash up the cooked potato. Note: if the cooked potato has been in the fridge, allow it to settle to room temperature to make it easier to manage. Add in a ripe banana and mash with a fork.
-
Add the remaining wet ingredients to the bowl with the potato and mix together using a hand mixer (recommended).
-
Fold in the dry ingredients and mix everything together. If desired, add the chocolate chips OR your favorite frozen berry.
-
Spray a mini-muffin pan with nonstick cooking/baking spray.
-
Evenly divide the batter among the molds (I put 1 chocolate chunk on top of each one).
-
Bake for 25 minutes until golden brown, or until a toothpick comes out clean whenever the muffin is pierced.
-
Allow to cool for a brief moment in the molds, then enjoy!
-
Store in the refrigerator or freezer in a sealable bag or container.
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!