Wednesday, January 31, 2018

Whole wheat double chocolate muffins

Soft, fluffy double chocolate chip muffins made healthier with the additional of whole wheat flour. Plus, these chocolatey bites contain no butter or oil!

Earlier in the month, we had a snow day both for school and for work. My husband was out of town so Addie and I were by ourselves. Although my office was closed, I still had work to do. But, we were running out of breakfast items and I didn't want to keep sitting in front of my laptop. What was a girl to do?

Why make chocolate chip muffins, of course.

I had borrowed the How to Bake Everything cookbook from the library and still had it in my possession (I have since purchased a copy).  I flipped through to see what I could bake for breakfast, and these muffins immediately jumped out at me.

I made some healthier substitutions and absolutely adored these muffins. I swapped out the flour for whole wheat, and I replaced the oil with unsweetened applesauce. Oh, and I subbed the granulated sugar for brown to give it a deeper flavor. You can totally jazz these up and add in your favorite dried fruit or add some spices too (hello, cinnamon!).

These muffins are best served warm, right from the oven, but will stick around for several days after they're baked. Unless, of course, you live in my house. If that's the case, then you'd better hide them because we'll devour them all.

Whole wheat double chocolate muffins
  • 1 and 1/2 cups white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup brown sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk of choice
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Preheat your oven to 350 degrees F. Generously grease or line a standard muffin pan and set aside.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Set aside.

In a medium sized bowl, mix together the eggs, milk, applesauce, and vanilla.

Pour the egg mixture into the large bowl with the dry ingredients and gently fold with a wooden spoon or silicone spatula. Mix until a few dry streaks remain. Add in the chocolate chips and mix until everything just comes together. Do not over mix.

Transfer the batter into your prepared baking pan, filling each well about 3/4 full. If desired, sprinkle additional chocolate chips on top.

Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool slightly before serving.

Leftover muffins should be stored in an airtight container and stored at room temperature or in the refrigerator and will last for several days. They can also be frozen and thawed.

Yield: 12 muffins

Source: Adapted from How to Bake Everything by Mark Bittman


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