Mini Whole Wheat Chocolate Chip Muffins

When I got a mini muffin pan for Christmas, AJ was more excited than I was because he had his heart set on mini chocolate chip muffins. It took me nearly two months, but we finally made what will be the first of many batches of mini chocolate chip muffins using this recipe from How Sweet Eats.

AJ is in love with these, and Dave said they're good. I'm avoiding a few of the ingredients for Lent, which is good because I'd probably eat a half dozen while taking them out of the pan otherwise.

Mini Whole Wheat Chocolate Chip Muffins
2 cups whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
1/3 cup loosely packed brown sugar
1/4 cup coconut oil, measured in solid form then melted
2/3 cup + 3 Tbsp. milk
1 1/2 tsp. vanilla
 2/3 cup mini chocolate chips

Preheat the oven to 350°F. Line a mini muffin tin with liners.

In a bowl, combine flour, baking powder, soda and salt, mixing well to combine. Set aside.

In a large bowl, whisk together egg and sugar until smooth. Add in melted coconut oil along with vanilla extract, mixing well. Add in milk , and whisk until combined. Stir in the dry ingredients mixing until just combined. Fold in chocolate chips.

Place about 1 1/2 tablespoons batter in each muffin liner, filling them 3/4 of the way full. Bake for 7 to 8 minutes, or until tops are set. Remove, and let cool for a few minutes. Serve immediately, eat within a few days or freeze for the future. Makes about 3 dozen mini muffins.