Double Chocolate Whole Wheat Muffins

A lightly sweetened scrumptious chocolate muffin, that’s surprisingly healthy, made with good-for-you ingredients!

Are you worried I’m turning into the muffin man woman? I’m getting a little worried myself…. I just can’t help it. A delicious healthy muffin is one of my favorite things to create, so you’ll just have to bare with me while I bombard you with muffin recipes. I sure hope you love a scrumptious muffin as much as I do!

The perfect way to make an incredible tasting muffin with a lovely moist fluffy texture takes just a few important steps.

• Make a Well- Making a well (see picture of a well here) in your dry ingredients helps dry and wet ingredients incorporate quickly, making it less likely that you will overmix, which results in a tough texture.
• Embrace Lumps- When stirring together wet and dry ingredients just until combined; batter will be thick and lumpy and even have a few small bits of flour…. that’s okay.
• Gently Fold- Use a light touch to incorporate any mix-ins. Work in nuts or fruit with a wooden spoon just until evenly distributed to keep from overmixing.
• Spoon in Batter- Use a large spoon or ice cream scoop to fill muffin cups about 3/4ths full. This will ensure rounded tops that won’t spill over the tin.
• Observe for Doneness- Muffins that are ready to take out of the oven, will have golden brown tops, firm edges and a toothpick inserted into the middle of a muffin should come out clean.
• Let Cool- Allow muffins to cool in the pan 5 minutes before removing. Take them out too quickly and they’ll break apart. Leave them in too long, and they can become soggy.

Print Recipe Pin Recipe

5 from 1 vote

Leave a Review »

Double Chocolate Whole Wheat Muffins

Yield: 12 muffins

Prep Time: 8 minutes mins

Cook Time: 18 minutes mins

Total Time: 26 minutes mins

Perfect healthy chocolate muffins; not overly sweet with a fluffy texture!

Author: Kim

Ingredients

• 1 3/4 cups whole wheat pastry flour, spelt flour and whole wheat flour would also work
• 1/3 cup packed brown sugar, or coconut sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon instant coffee powder, optional
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup almond milk, any milk works
• 1/2 cup plain nonfat Greek yogurt
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened applesauce, 4 oz.
• 1/3 cup mini chocolate chips, I like Enjoy Life brand

Instructions 

• Preheat oven to 400 degrees F. Spray muffin cups, with a natural cooking spray, in a muffin baking pan; set aside.
• In a large bowl stir together flour, brown sugar, cocoa powder, baking powder, coffee powder, baking soda and 1/2 teaspoon salt.
• Make a well in the center of flour mixture; set aside.
• In a medium bowl whisk together almond milk, Greek yogurt, eggs, coconut oil and applesauce; add to flour mixture. Stir until just moistened (batter may be lumpy).
• Spoon batter into 12 prepared muffin cups, filling each three-fourths full.
• Bake 15-18 minutes or until tops are firm. Cool in cups on wire rack for about 5 minutes.

Notes

Don't eat a lot of applesauce? Don't worry about a jar going bad - 1/2 cup is exactly what the small lunch cups are so you can always keep a pack of those on hand.

Author: Kim

Course: Breakfast

Cuisine: American

Calories: 172kcal, Carbohydrates: 25g, Protein: 5g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 233mg, Potassium: 131mg, Fiber: 3g, Sugar: 10g, Vitamin A: 56IU, Vitamin C: 1mg, Calcium: 79mg, Iron: 1mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!