Whole Wheat Chocolate Muffins

White whole wheat flour is healthier than usual white flour and contains the same benefits as eating traditional whole wheat:

B-vitamins, fiber, protein, and healthy fats.

So you can feel less guilty eating these naturally sweetened muffins!

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Whole Wheat Chocolate Muffins

Yield: 12

Author: Anthology of Crumbs

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Naturally sweetened and made with whole wheat flour, these brownie-like muffins are healthier than its usual counterparts.

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Ingredients

• 1 cup (185 g) white whole wheat flour
• ⅓ cup (35 g) dutch cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ salt
• ¼ tsp cinnamon, optional
• 2 large eggs
• 1 tsp (5 ml) pure vanilla extract
• ½ cup (125 ml) plain yogurt, Greek if preferred (I use dairy free)
• ½ cup (125 ml) pure maple syrup
• ⅓ cup (80 ml) unsweetened cashew milk (or milk of choice)
• ¼ cup (60 ml) melted butter or melted coconut oil
• ½ cup mini chocolate chips

Instructions

1. Preheat oven to 325° F. Lightly spray a 12 cup muffin tin with nonstick spray or line with parchment holders.
2. Mix together the white whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon and salt in a large bowl.
3. In a separate bowl, whisk together the eggs, yogurt, vanilla, maple syrup, butter, and milk.
4. Pour over the dry ingredients stir by hand. Be careful not to overmix. Due to the whole wheat flour, this is a thicker consistency than usual.
5. Fill the muffin cups ⅔ of the way to the top with batter using an ice cream scoop.
6. Bake for 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Be careful not to overcook these as they will dry out if you do.

https://www.anthologyofcrumbs.com/whole-wheat-chocolate-muffins

muffins, muffin, chocolate, healthy, wheat, whole

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