Mini Coconut Oil Chocolate Chip Muffins

• 2 cups Pastry Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Kosher Salt
• 1 Large Egg
• 1/3 cups Packed Brown Sugar
• 1/4 cups Coconut Oil, Measured In Solid Form And Then Melted
• 2/3 cups Milk
• 1/4 cups Applesauce
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Semi-Sweet Chocolate Chips
• 1/2 cups Mini Chocolate Chips

1. Preheat oven to 350u0b0F. Spray a mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, whisk together egg and brown sugar until smooth. Add melted coconut oil, milk, applesauce and vanilla, and whisk until combined. Stir dry ingredients into wet ingredients and mix until just combined, making sure not to over-mix! Fold in chocolate chips with a rubber spatula until evenly distributed.
4. Place about 1 1/2 tablespoons of the muffin batter into the each hole of the muffin tin. Bake for about 10 minutes, or until tops are set. Remove and let cool for a few minutes on a wire rack before serving.
5. Recipe adapted from How Sweet Eats.
6. Note: Each muffin contains 116 calories and 2g of protein.

pastry flour, baking powder, baking soda, ubc, egg, brown sugar, ubc, milk, ubc, vanilla, semisweet chocolate chips, chocolate chips

Taken from tastykitchen.com/recipes/breads/mini-coconut-oil-chocolate-chip-muffins/ (may not work)