-
Prep time
10 minutes
-
Cook time
10 minutes
-
makes
36 mini muffins
Author Notes
Kid approved, low sugar mini muffins perfect for breakfast or snack! —nicolelupu
Ingredients
- Equipment
-
mini muffin tin
-
stand mixer (can also use whisk and large bowl)
- Mini Muffin Ingredients
-
2 cups
sprouted white wheat flour
-
1/2 cup
coconut sugar
-
2 tablespoons
white sugar
-
2 teaspoons
baking powder
-
1 teaspoon
baking soda
-
1 teaspoon
salt
-
1
egg
-
1
egg white
-
1 1/4 cups
buttermilk
-
1/3 cup
coconut oil
-
2 teaspoons
vanilla ex
-
3/4 cup
mini chocolate chips
Directions
-
Preheat your oven to 400 degrees and grease your mini muffin tin pans with coconut oil.
-
Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.
-
In the bowl of a stand mixer fitted with the paddle attachment (you can also use a larger bowl and hand mixer or good ol fashioned whisk and elbow grease!) add the coconut oil and sugar and beat on low speed, then add in the egg, egg white and vanilla and mix well.
-
Slowly add in the flour and buttermilk alternating additions until fully combined, then fold in your mini chips. Add to greased muffin cups and bake for 8-10 mins testing for doneness w/ a toothpick after 8 mins (that's all mine took!) Allow to cool 5 mins before removing from the pan and enjoying!
See what other Food52ers are saying.