Recipe: Perfect Lunchboxbunch's Chocolate Chip Muffins

Delicious, fresh and tasty.

Lunchboxbunch's Chocolate Chip Muffins. Our Chocolate Chip Cookies Have The Taste Kids Love & The Goodness Moms Want. Great recipe for Lunchboxbunch's Chocolate Chip Muffins. Good recipes want to be converted into saving-time recipes by making them applicable to my kitchen machine Thermomix.

Lunchboxbunch's Chocolate Chip Muffins In a large bowl, whisk together flour, salt, baking powder, and baking soda. In another large bowl, using a hand mixer, beat butter and. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. You can have Lunchboxbunch's Chocolate Chip Muffins using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Lunchboxbunch's Chocolate Chip Muffins

  1. You need of dry.
  2. You need 124 grams of all-purpose flour (124g=1cup).
  3. It's 87 grams of whole rolled oats (87g=1cup).
  4. You need 18 grams of baking powder (18g=3tsp).
  5. It's 5 grams of pink salt (5g=1tsp).
  6. It's of wet.
  7. You need 82 grams of softened peanut butter (82g=1/3cup).
  8. It's 18 grams of lemon juice (18g=1tbsp).
  9. It's 12 grams of melted cocunut oil (12g=1tbsp).
  10. It's 181 grams of room-temp non-dairy milk (181g=3/4cup).
  11. It's 1 of large banana (ca. 162g peeled pulp).
  12. You need 4 grams of vanilla extract (4g=1tsp).
  13. Prepare 108 grams of raw sugar (108g=1/2cup).
  14. You need 118 grams of chcolate chips (118g=3/4cup).
  15. It's 20 of chocolate chips.

With the sugar topping, they were plenty sweet. Stir in chocolate chips and nuts. Spoon batter into prepared muffin cups. Remove muffin tin to wire rack.

Lunchboxbunch's Chocolate Chip Muffins step by step

  1. In thermomix combine dry ingredients on setting 4 for 5sec and set aside in separate bowl.
  2. Add the oats to this separate bowl.
  3. In thermomix mix wet ingredients at 4 for 10sec.
  4. Use spatula to push ingredients down from edges.
  5. Add dry to wet in thermomix at left-turn (=no cutting blade used) speed 2.5 for 10sec and scrape down sides.
  6. Add sugar and mix at reverse speed 3 for 10sec.
  7. Transfer to separate bowl and fold in chocolate chips.
  8. Fill in to your favorite cupcake molds. I chose 20 small ones.
  9. Into 205℃=400℉ preheated oven for 15min.
  10. Let cool for 5min.
  11. Take out of muffin forms; by having used silicon ones it's super easy. And just for the fun of it I place onto each muffin 1 chocolate morsel and push a bit till neatly set into upper crust..

Remove from tins to finish cooling. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. They're deliciously soft and moist with a crackly muffin top. Chocolate muffins are an excuse to eat chocolate for breakfast. They are basically cake in a muffin tin, BUT they are called muffins so that means they are totally acceptable for breakfast!