The Best Chocolate Chip Muffins

I previously posted about using pureed beans to replace butter in baked good recipes. Here’s a recipe that I make using the 50/50 mix. I’ve also replaced the butter with 100% pureed beans. The kids still love them. They taste just as good as the original but they don’t stay moist as long when stored in the refrigerator. That’s one of the magical properties of butter in baked goods. It helps to retain moistness and crumb texture. While the beans allow the texture of the muffins to stay very similar they do effect moistness. Of course, if the muffins get eaten in a day or two then you really don’t have to worry about that.

While this recipe is for chocolate chip muffins you can replace the chips with lots of things. Blueberry muffins are another favorite.


The Best Chocolate Chip Muffins
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Serves: 12 to 18
These muffins are lower in fat because they use a pureed bean and butter mixture to replace half the butter that is normally found in the recipe. They still taste great! Find the bean/butter receipe here
  • ½ cup butter or bean/butter mixture at room temperature
  • ¾ cup granulated sugar or Splenda for baking
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups all purpose flour
  • ½ cup milk
  • ¾ cup chocolate chips
  1. Preheat oven to 375F
  2. Line muffin pan with paper cups or spray muffin pan with nonstick spray
  3. In a bowl combine the flour, baking powder and salt. Set aside.
  4. In another bowl mix the butter (or bean/butter mixture) until creamy.
  5. Add the sugar (or Splenda) and beat until pale.
  6. Add the eggs in and beat until well mixed.
  7. Beat in the vanilla extract.
  8. With a spoon, fold in half the flour mixture. Then add half the milk. Repeat.
  9. Fold in the chocolate chips.
  10. Spoon mixture into muffin cups and bake 15 to 20 minutes until golden brown and set in the center.
This recipe will make 12 larger sized muffins or 18 - 2 oz muffins.

For all you WLS’ers, diabetics and those with RH please note that this is NOT a low carb recipe. However, if you divide the batter up to make 18 muffins they will be approximately 2 ounces in size. This is actually suppose to be the real “serving size” of muffins. Unlike the super duper sized ones we are all use to seeing.

Personally I make the smaller sized ones. They are a great size for kids to take for lunch. Muffins to us are a once in a while snack and not a meal so the 2 oz muffins are perfect.

FREEZER TIP: these muffins freeze very well. Place in a plastic freezer bag, seal and then place in a second freezer bag. Double bagging the muffins helps to keep them from losing moisture (all those ice crystals or frost you see on frozen items).

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