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. How To Make Chocolate Chip Muffins To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Lunchboxbunch's Chocolate Chip Muffins

You can cook Lunchboxbunch's Chocolate Chip Muffins using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of Lunchboxbunch's Chocolate Chip Muffins
  1. It’s of dry.
  2. It’s 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. You need of wet.
  7. It’s 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. Prepare 181 grams of room-temp non-dairy milk (181g=3/4cup).
  11. Prepare 1 of large banana (ca. 162g peeled pulp).
  12. It’s 4 grams of vanilla extract (4g=1tsp).
  13. Prepare 108 grams of raw sugar (108g=1/2cup).
  14. Prepare 118 grams of chcolate chips (118g=3/4cup).
  15. Prepare 20 of chocolate chips.

In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened.

Lunchboxbunch's Chocolate Chip Muffins instructions

  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..

In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones. These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. They're deliciously soft and moist with a crackly muffin top.