This recipe for Healthy Whole Wheat Chocolate Muffins is one that will surprise you. Not only are these muffins made from whole wheat flour, but they are also made using non-refined sugar, and despite their healthy ingredients are absolutely delicious! I love having a batch of muffins on hand for the week because it makes for easy breakfasts and snacking with very minimal effort on my part! This recipe is great for easy meal prepping and I find that it really does make a difference when I have something like this ready to go on rushed mornings and when my afternoon sweet tooth kicks in.
I love that these muffins are made with wholesome ingredients and that at the same time give me my chocolate fix that I crave. I sometimes like to cut them in half and spread a little peanut butter on top for extra protein and because peanut butter and chocolate are a DELICIOUS combo!
YUM!
For this recipe, I like to use whole wheat flour, but you can also swap out all purpose flour or even a gluten free all purpose flour as well. I also use coconut sugar in the recipe, but you can definitely good ole granulated sugar or even brown sugar here depending on what you have on hand. To make this recipe dairy free, simply swap out your favorite non-dairy milk and use a allergy sensitive chocolate chip. And while we are on the subject of chocolate chips, feel free to use milk chocolate here, but I personally love the dark chocolate! Lastly, if you want to make these egg free, simply make up a couple of flax eggs instead and they will turn out beautifully!
These muffins are 100% kid and husband approved and we finish a batch of these quicker than I would like to admit! They do freeze very well if you have that sort of self control. In this family, that sort of self control does not exist!
One thing is for sure, you will love having these muffins with a cup of coffee in the am, to pack in school lunches, to have for afternoon snacks for the whole family, and for any time in between.
Ingredients:
2 Eggs
1/3 Cup of Milk
1/4 Cup of Avocado Oil
1/4 Cup of Greek Yogurt
3 Mashed Ripe Bananas, mashed
1 1/2 Tsp. Pure Vanilla Extract
3/4 Cup Coconut Sugar
1 3/4 Cup Whole Wheat Flour
1/2 Cup Unsweetened Cocoa Powder
1 Scoop Vanilla or Unflavored Protein Powder (optional)
1 Tsp. Cinnamon
1 Tbsp. Ground Flax Seeds
1 Tbsp. Chia Seeds
1 Tsp. Baking Soda
1/2 Tsp. Kosher Salt
1 Cup Dark Chocolate Chips
Directions:
Preheat oven to 325 degrees.
In a large bowl, combine eggs, milk, oil, yogurt, bananas, and vanilla and whisk to combine.
In another bowl combine dry ingredients of flour, cocoa powder, protein powder, cinnamon, flax seeds, chia seeds, baking soda, and salt and whisk to combine.
Fold dry ingredients into wet ingredients until combined and then add chocolate chips and stir once more.
Scoop batter into lined muffin tins, filling about 3/4 of the way up.
Bake for 25-30 minutes until a toothpick can be inserted and come out clean.
Do yourself a favor and make a batch of these muffins this week!
