Easy Chocolate Chip Mini Muffins with Coconut Oil

Coconut Oil Muffins

Coconut oil is one of my favorite baking ingredients…and for good reason.

It adds moisture.

It replaces other less-desirable, less-healthy oil options.

And it is often a less-expensive ingredient than grass-fed butter (especially in our current setting in Asia).

But my favorite benefit of coconut oil in muffins, by far, is the slight flavor it adds.

Chocolate Chip Muffins with Coconut Oil

Chocolate chip muffins with coconut oil sound fancy and taste delicious but are nothing difficult.

In fact, easy chocolate chip mini muffins with coconut oil come together in just a few minutes.

You don’t need any special equipment.

And you don’t need super-special ingredients.

One key consideration to remember, however, is to use only cold-pressed virgin (unrefined) coconut oil. (If you want to know more, read this article by Healthline.)

Equipment Needed

Before making this easy recipe for chocolate chip mini muffins with coconut oil, gather these cooking tools:

• a mixing bowl
• a mini muffin pan (this one is our favorite because the silicone is supported with structure and still allows the muffins to easily slip out after baking)

Ingredients and Measurements

• 2 cups all-purpose flour
• 1 cup white sugar
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 1/2 cup plain Greek yogurt (unsweetened, unflavored)
• 1 cup coconut milk
• 1 egg
• 5 Tbsp. cold-pressed virgin coconut oil
• 1 tsp. pure vanilla extract
• 3/4 cup mini dark chocolate chips
• Desiccated coconut, for garnish (optional)

How to Bake Easy Chocolate Chip Mini Muffins with Coconut Oil (Step-by-Step)

Step One: Preheat oven to 350F.

Step Two: In a mixing bowl, stir together the flour, sugar, baking powder, and sea salt until all are fully incorporated and no lumps remain.

Step Three: Add the Greek yogurt, coconut oil, egg, coconut oil, and vanilla extract. Mix just until well-combined, being careful not to over-mix.

Step Four: Fold in the mini dark chocolate chips.

Step Five: Scoop the batter into a mini muffin pan. Garnish with desiccated coconut, if desired.

Step Six: Bake for 15 minutes. Cool for at least five minutes before removing from the pan.

Step Seven: Serve warm or cooled.

Storage Instructions

Coconut Oil Chocolate Chip Mini Muffins keep well at room temperature. Simply store them in an airtight glass container.

If you need to freeze these coconut oil mini muffins, cool them completely and then store them in a Ziplock storage bag. Keep frozen for up to 3 months.

To reheat, set out to thaw at room temperature for a few hours. Microwave for 20-30 seconds to warm, if desired.

Coconut Oil Chocolate Chip Mini Muffins FAQs

Can you use coconut oil for baking muffins?

Yes, you most definitely can! Coconut oil is a great choice of ingredient for baked goods because it is a healthier alternative to seed and vegetable oils, according to dietitian Lily Nichols, and also adds a subtle, sweet flavor to recipes.

When using coconut oil for butter, however, it is important to note that the two do not have a 1:1 exchange ratio. Rather, you will need to reduce the coconut oil slightly and also add some dairy (milk, yogurt, buttermilk, etc.) to make up for the creaminess lost in the exchange.

Does coconut oil change the taste in baking?

Coconut oil might have the word “coconut” in it, but don’t think of it as a strong nutty flavor. Rather, coconut oil has a subtle, sweet taste.

When used in baking, it might change the flavor slightly–especially if substituted for canola oil or vegetable oil.

However, even people who usually are not coconut aficionados usually enjoy the sweeter flavor it lends to baked goods.

What does coconut oil do for muffins?

Coconut oil–like many oils–helps muffins retain their moisture. But, unlike some other oils often used in baking, coconut oil is healthy.

“Possible benefits of coconut oil include increasing good cholesterol, controlling blood sugar, reducing stress, and more” (source).

One of my favorite benefits, however, is the delicious, subtle coconut flavor.

Is it better to bake with coconut oil, solid or liquid?

Coconut oil is much easier to fully incorporate into baked goods when it is in its liquid state. If your coconut oil is solid, it is very easy to melt it before adding to a recipe.

You can 1) warm it in a saucepan over low heat or 2) place it in a bowl situated on top of hot water. Microwaving the coconut oil might lead to reduced nutritional value (source). According to Organic Fiji,

“When you heat your coconut oil to high temperatures, you lose its unique health and wellness benefits that come from its molecular structure.  Organic, raw coconut oil encompasses anti-viral, anti-thrombotic, anti-bacterial, anti-fungal, anti-inflammatory and anti-microbial properties that can be lost with high heat.”

So it is recommended to use the other alternatives (warming in a saucepan or steaming).

What is the healthiest oil to use in baking muffins?

There are many healthy oil options for baking muffins, including avocado oil, coconut oil, and olive oil. The sweetest option, however, is clearly coconut oil, which leads a light coconut flavor to baked goods.

Other Delicious Muffin Recipes

Want more recipes for muffins? Try our all-time favorite Easy Healthy Greek Yogurt Pumpkin Muffins next.

What to Serve with These Chocolate Chip Mini Muffins with Coconut Oil

Looking for a main dish? Try one of these:

• Perfect Lasagna Soup No Ricotta Cheese
• Brazilian Ham White Sauce Lasagna
• Healthy Homemade Chicken Nuggets with Vegetables (Air Fryer)
• Healthy Spaghetti Sauce Recipe with Hidden Vegetables {Real Food, No Sugar}