Double Chocolate Whole Wheat Muffins
This post may contain affiliate links. Please read my disclosure policy.
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.
Double Chocolate Whole Wheat Muffins
Perfect healthy chocolate muffins; not overly sweet with a fluffy texture!
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.
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!
I notice that the recipe includes applesauce, but there’s no mention of it in the instructions. It might account for the issues some people have been having.
Thanks for the catch. I updated the recipe.
Turned out very good. I added 2 tbsp brown sugar and forgot the applesauce. Still turned out nice and moist.
Awesome I’m so glad you liked them. I need to make these again soon!
Hi
Found your website recently and loving it. I tried this recipe today and I made them as mini muffins. The taste was very good but I had two problems. 1. The muffins stuck to the paper liners ( oiled ones) 2. When I peeled the liners, the muffin top came off.
I did put extra chips than the recipe called for (purely by accident) and my oven doesn’t go higher than 375. Please help.
Thanks so much. Sorry you’re having problems with the muffins. I typically use a knife to scrape around the muffin liner as I remove it from the muffin. Also, you may want to let the muffins cool about 5-10 minutes before attempting to remove them from the liners.
These look great and those tips are so helpful! I made muffins the other day that tasted great but were really dense and not quite as fluffy as a muffin should be…I had no idea why, thanks for the tips!
If you ever want to mail me some your amazing treats, I would be totally okay with that! Hehe.
These sound SO good, Kim!! I love me some chocolate in the morning!
You’re obsessed with muffins like I currently am with bars — it seems like those are the only things that come out of my kitchen lately! Muffins are amazing, but I can’t even remember the last time I made a “real” one — most of mine have been either flourless or made with oat flour!
Great tips Kim! I always forget that muffin mix should be lumpy and over mix it. I’m not the best at gently folding either… Hope you have a great Memorial Day!
these sound delicious, heather!! But I mean really how could I not or anyone else think that when theres chocolate (double) in the recipe 🙂
I like gluten-free muffins a) cause I can eat them and b)I never have to worry about over-mixing! Some benefits to gluten-free 😉
Yum! My next recipe makeover to make it gluten free. I bet they smell wonderful while baking! I’m suddenly craving chocolate muffins 🙂
I usually go for oat or coconut flour!
These look delish! Love all the streusel on top! 🙂