Whole Wheat Cocoa Muffins
- Anthology of Crumbs
- Oct 27
- 1 min read
1
Whole Wheat Flour:
The use of white whole wheat flour provides a nutritional boost while still maintaining a tender crumb, making these muffins far moister than those made with standard whole wheat flour.
2
Do Not Overmix:
The most important step for tender muffins is to mix the wet and dry ingredients only until they are just combined. A few streaks of flour remaining are fine.
3
Storage:
Storage: Store cooled muffins in an airtight container at room temperature for up to three days, or freeze for up to three months.
Notes
1
Preheat and Prep: Preheat oven to 325°F. Lightly spray a 12 cup muffin tin with nonstick spray or line with parchment holders.
2
Combine Dry Ingredients: Mix together the white whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon and salt in a large bowl.
3
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, yogurt, vanilla, maple syrup, butter, and milk.
4
Mix Batter: Pour the wet ingredients 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. Fold in the chocolate chips.
5
Fill Muffin Cups: Fill the muffin cups ⅔ of the way to the top with batter using an ice cream scoop.
6
Bake: 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.
7
Cool and Serve: Remove from the oven and let cool slightly before enjoying.
Instructions
1 cup (185 g) white whole wheat flour
⅓ cup (35 g) dutch cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ tsp 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
Whole Wheat Cocoa Muffins
Anthology of Crumbs
Naturally sweetened and made with whole wheat flour, these brownie like muffins are a delicious and moist alternative to their usual counterparts. They are rich in chocolate flavour and perfect for a snack or light breakfast.
Servings :
12 muffins
Calories:
Prep Time
10 min
Cooking Time
18 min
Rest Time
0
Total Time
28 min
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