Chocolate Chip Coconut Muffins

School work is done for the day, baby girl is still snoozing, the two little tornadoes are still engaged with toys, and bread is cooling on the oven in preparation for lunch… YES!  I have a few minutes to sneak away and get this blog post finished.  Whahaha! 🙂

I found this recipe over at and gave it a try last month.  It has since become one of the most requested breakfast muffins from everyone in the family including Tim.  The great thing about the muffin is that it tastes great still warm from the oven and even better later in the day for a snack.  This recipe alone is making me want to invest in one of those mini-muffin pans so I can make these for snack times instead of cookies or something like that.  The texture just melts in your mouth it is so light and crumbly.

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This morning I decided to try making the recipe with a few healthier options instead of the Chocolate Chip Muffin version I originally found.  I first altered the flour so it was half all-purpose and half fresh ground whole-wheat then substituted the butter for coconut oil.  Since I like the subtle flavor from the coconut oil, I threw in a hand full of sweetened coconut flakes and backed off on the original amount of chocolate chips.  Sooooooo GOOD!!!  I love how you can see the chunks of coconut as well as the chocolate chips.

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Baby girl was happy with her breakfast this morning.  After getting her cleaned up, I set her down on the floor to play with her brothers inside the living room.  It got really quiet all of a sudden, and when I went to investigate I found H under the table eating all the crumbs off the floor.  Arg!  I keep forgetting that I have to sweep the breakfast carnage before releasing her from her chair.  Haha!   Guess it just goes to prove that the muffins are THAT good. 🙂

Here’s my adapted recipe:

Chocolate Chip Coconut Muffins – adapted from

  • 1 C. all-purpose flour
  • 1 C. whole-wheat flour
  • 1/3 C. sugar
  • 1/3 C. brown sugar
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 2/3 C. milk
  • 1/2 C. coconut oil (melted & cooled)
  • 2 eggs (lightly beaten)
  • 1/4 C. sweetened coconut flakes
  • 1 C. chocolate chips

Preheat oven to 400 degrees. Grease 12 muffin tin cups. In two separate bowls mix together all dry ingredients and all wet ingredients. Make a well in the center of the dry ingredients and pour the milk mixture into the well and stir until combined. Fold in chocolate chips. Spoon batter into muffin tins and bake for 15-20 minutes or until a toothpick comes out clean and the edges are lightly browned. Remove from oven and allow to cool for 5 minutes