BAKERY STYLE CHOCOLATE CHIP MUFFINS

My kids love chocolate chip muffins from the bakery. It’s one of their favorite things for breakfast, but I’m not entirely sure of the ingredients that the bakery uses. I thought, why not make a homemade version that’s also more nutritious!

Ingredients

• 1 15 oz gluten-free yellow cake mix (I used Betty Crocker)
• 2/3 cup water
• 1/2 cup coconut oil softened (I used REFINED and organic)
• 2 teaspoons vanilla extract gluten-free
• 3 eggs at room temperature
• 1 1/4 cups dairy-free mini chocolate chips divided (I used Enjoy Life)

Instructions

1. Preheat oven to 375°F. Line a muffin pan with 12 cupcake liners.
2. Place all ingredients in a medium bowl. (If the coconut oil is hard, place in microwave for about 10 seconds.) Mix with an electric mixer on low until ingredients are combined, then turn mixer up to medium and beat for 2 minutes. Stir in 1 cup chocolate chips. Scoop batter in muffin cups. Sprinkle remaining chocolate chips on top.
3. .......................

for full instruction please see: www.momlovesbaking.com

Share this post