Easy Soaked Chocolate Chip Muffins

On mornings when we wake up late or are going to be very busy, I generally opt for muffins. They take 30 minutes start to finish, a lot less dishes than pancakes, and are a great grab and go meal.The last couple of weeks, when the two three year old gets hungry between meals due to a growth spurt, I would just hand him a muffin. Then I started to question if that was the healthiest decision. I mean, we all know wheat is not the healthiest of grains out there. And if were being honest, we mainly use it as a filler.

I wanted to make the muffins we ate a little healthier, since we love them so much. Most of what I found was just telling me to substitute in whole wheat flour for white, add nuts and seeds, and use a less processed sweetener. I already knew all of those to be options. What I found that was new, was to soak it.

At first, I was all like, eww…soggy muffins?…GROSS! But it turns out that all you do differently is move part of the process ahead some. Sounds easy, right? It is!

Easy Soaked Chocolate Chip Muffins

Soaking the flour before making the muffins releases the phytic acid and important enzymes that allow us to better digest the grains. This helps it to digest like a veggie and certain vitamin levels are increased. So you don’t have to worry about it all being empty carbs. 🙂

So next time I hand the little one a muffin, I can feel good about his tasty, convenient to have on hand snack. Big sister for the win! 🙂

The first time we tried this recipe for soaked chocolate chip muffins, I didn’t want to tell everyone that these were “soaked” chocolate chip muffins, in fear of them having the same first response as me. Ya know what I mean? Once they were done gobbling them up I asked them how they were. Half of them piped up saying they were great, asking for more. The other half knew that question well and got all wide eyed saying “why, what did you do!?” I couldn’t help but laugh at how panicked they were!

Haha. I told them what my mischievous smile was for, and they were all like “oh, okay, cool.”

Soaked Chocolate Chip Muffins

At first, I thought this was some new thing, but it turns out people have been doing this for thousands of years! Nowadays, nobody really does this. I don’t no about you, but I don’t tend to follow the crowd much and I think I’ll soak my muffins from now on.

Officially a rebel. 🙂

I like to make these muffins with different variations (chocolate chip is still my favorite!), and always have some on hand. They are literally THE convenience food of a healthy diet. That and granola bars. But that’s a post for another day! 🙂

Here’s the recipe:



  • 1 1/2 cups WW Pastry flour (or regular WW flour)
  • 1/2 cup rolled oats
  • 2 Tbs. raw apple cider vinegar or kombucha
  • 1 cup raw milk
  • 2 eggs
  • 1/2 cup unbleached cane sugar
  • 1 tsp. vanilla
  • 1/2 cup coconut oil (or melted butter)
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 2 tsp cinnamon
  • 1 tsp. ginger
  • 1/4 tsp. nutmeg
  • 3/4 cup chocolate chips (or coconut shreds, raisins, or nuts)


  • In mixing bowl, combine flour, rolled oats, apple cider vinegar (or Kombucha), and milk. Cover and let soak overnight, or up to 24 hours. When ready to bake, preheat the oven to 375 degrees. In separate mixing bowl, whisk together eggs, sweetener, and vanilla. While whisking , add in the coconut oil. Whisk until smooth.Add salt, baking powder, and spices to the wet ingredients. Whisk fully.Add wet ingredients to the soaked flour mixture. Mix until smooth. Add chocolate chips and mix to incorporate. Fill oiled muffin tin, or paper-lined muffin tin, with the batter to a generous three-quarters full each. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean and muffins are gently browned. Take out of oven and transfer muffins to a cooling rack. Store in an airtight container when fully cooled.


6 Thoughts on “Easy Soaked Chocolate Chip Muffins

  1. Those muffins look great! Thanks for sharing!

  2. These muffins look delicious! I also prefer muffins to pancakes for the same reasons.

  3. I’ve never heard of soaking your flour before but it sounds interesting. I’m all for making our favorite recipes better for us. Thanks for linking up at the Merry Monday Linky. Hope you will stop by and link up again next week.

  4. Looks yummy! I have never heard of soaking the flour, but the muffins look beautiful! Definitely going to try this.

  5. I’ve heard of soaking grains, but never tried it. This sounds easy enough. Would it work with regular milk too? I am addicted to muffins! I think because they are a slightly healthier version of cake. I like to freeze mine baked or unbaked. Then I can just pop them in the oven or microwave (depending on whether they are prebaked or not.)

  6. Brenna on January 13, 2019 at 3:06 am said:

    I’d been looking for a recipe like this, and these turned out wonderful. We will definitely be making this one again!

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