This recipe is modified from typical chocolate chip muffin recipes to be more health-conscious. Not only because of the whole-wheat flour, but also goat milk is known to have less lactose and more suitable for lactose-sensitive individuals.

I also include the ingredients for making buttermilk, so you can substitute in any kind of milk you want (please let me know how it turns out if you use soy/almond/coconut milk). Simply mix buttermilk ingredients (below) and let sit at room temperature for 10 mins until it starts thickening.

Feeling more adventurous, try it with nuts (just made a batch with walnuts..)