Bakery Style Chocolate Chip Muffins
A healthier version of Bakery Style Chocolate Chip Muffins that are gluten-free, dairy-free and made with coconut oil.
Servings 12 muffins
Calories 152kcal
Ingredients
- 1 box gluten-free yellow cake mix I used Betty Crocker
- ⅔ cup water
- ½ cup coconut oil softened (I used REFINED and organic)
- 2 teaspoons vanilla extract gluten-free
- 3 large eggs at room temperature
- ¾ cup dairy-free mini chocolate chips divided (I used Enjoy Life)
Instructions
- Preheat oven to 375°F. Line a muffin pan with 12 cupcake liners.
- Place all ingredients (except chocolate chips) 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 ½ cup of the chocolate chips. Scoop batter in muffin cups. Sprinkle remaining chocolate chips on top.
- Bake for 18-23 minutes or until light golden brown on edges. Let cool. Store covered at room temperature for 24 hours or in refrigerator for up to 3 days. They would also freeze well.
Video
Notes
If using a regular cake mix instead of gluten free, you will have enough batter for about 20 muffins.
Nutrition
Calories: 152kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 26mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.4mg