Ever have those moments when you’re typically not a baker but suddenly, you’re in the mood to bake? (hey, holiday recipes!) This is the perfect recipe for it. One bowl and done, with simple and nutritious ingredients! Plus, it’ll make your kitchen smell amazing. 

These fluffy chocolate chip muffins are made with whole-wheat pastry flour, which has a lower protein content (i.e. less gluten) so it’s more flaky (but also slightly crumbly, like muffins should be!). It also creates baked goods that are much lighter in both texture and flavor. It’s not the same thing as regular whole wheat flour, but still has the same B vitamins and nutrients from the bran and germ (found in whole wheat flour). You can find whole wheat pastry flour right alongside the other flours in the baking aisle, so it’s still pretty easy to find. If you have a bulk bin at a grocery store near you, I’d recommend getting exactly what you need there so you don’t end up with extra flour you won’t use. 

I know there are a TON of alternative muffin recipes out there, but sometimes they don’t always turn out like this traditional, light texture that we often crave. These are honestly as simple as it gets without it the heaviness that store-bought muffins often have. I swapped out butter and oil for almond butter so that there’s still a dose of healthy fats to bind everything together, but you’ll also get extra  flavor from the almonds. 

So the next time you you’re feeling like you’re ready to to be a baking PRO (even if it’s just for a day), go for this one – an old reliable you can always count on!