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Small Batch Whole Grain Chocolate Graham Muffin Mix

yield: 4 Muffins

Special Equipment

  • a 12-cavity cupcake pan or a 6-cavity jumbo muffin pan


For the Muffin Mix

  • 2 cups graham flour (see baker's notes)
  • 1 1/4 cups granulated sugar
  • 1/2 cup oat flour (see baker's notes)
  • 1 cup natural unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup melted coconut oil

To Make 4 Muffins

  • 1 1/4 cups muffin mix
  • 1 large egg
  • 1/4 cup whole milk
  • 1/2 ounce mini chocolate chips


For the Muffin Mix

  • In a large bow, whisk together 2 cups graham flour, 1 1/4 cups granulated sugar, 1/2 cup oat flour, 1 cup natural unsweetened cocoa powder, 2 teaspoons baking powder, 2 teaspoons baking soda, and 1/2 teaspoon kosher salt until well combined. Add 1/2 cup coconut oil and use your hands to rub it into the dry ingredients until fully incorporated. At this point, you can store the mixture at an airtight container or jar. It will last for a month at room temperature or 3 months in the freezer.

To Make 4 Muffins

  • Preheat the oven to 350 (F) and prepare your cupcake pan/muffin tin by lining with cupcake/muffin liners.
  • In a medium bowl, whisk together 1 1/4 cups muffin mix with 1 large egg and 1/4 cup milk until just combined. Divide the batter between the muffin liners until each cavity is up to two-thirds full of batter. Sprinkle 1/2 ounce mini chocolate chips over the top of each.
  • Transfer to the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Note that if you're using a smaller cupcake pan, the muffins will bake up faster and should be ready in around 16 to 18 minutes. Transfer to a wire rack and allow to cool slightly, before serving while still warm.