Sprouted Spelt Chocolate Chip Muffins

Chockfull of chocolate chips, these muffins are hearty and satisfying, not to mention delicious!

Course Breakfast

Cuisine Breads

Keyword chocolate chip muffins, muffins with chocolate in them

Prep Time 5

Cook Time 20

Total Time 25

Servings Muffins

Calories 314kcal

Preheat oven 400 degrees Fahrenheit
In a large mixing bowl, add the spelt flour, brown sugar, salt and baking soda. Mix ingredients with a dough cutter
Add the egg, milk, yogurt and olive oil. Mix with rubber spatula until just combined.
Add chocolate chips and fold in with a spatula. Be careful not to overmix
Line muffin pan with parchment paper cups
Spoon the dough into the cups. I fill the cups to the top
Place muffin pan into the oven and bake for 20 minutes until the tester comes out clean
Let muffins cool in pan for 5 minutes before removing them and placing them on a wire rack
Either eat one right away for the chocolate gooeyness or eat one later
Smile
Enjoy

Helpful tips

If you don't have spelt flour, a good substitute is all purpose, white flour.
I usually use brown sugar but I only had really dark sugar so I used cane sugar. Use whichever sugar you prefer.
I don't like to sift my dry ingredients together unless I really have to. Instead, I use a pastry blender to break up any chunks and to mix them together.
You don't have to use two different kinds of chocolate chips, but I love combining big 60% cocoa Ghirardelli chips and chocolate chunks.
Be careful not to over mix the batter. I mix just until almost combined before I fold in the chocolate chips.