Whole Wheat Chocolate Muffins

Toby G. Toby G.
5.0 (2 reviews)

About two years ago, I was looking for a healthier, delicious chocolate muffin recipe to replace the one I used to buy locally. I found this one — and I’ve been making it almost every week since. It’s become my go-to muffin to share with family and friends. These muffins are wholesome and
always so appreciated.

Yields 12 muffins

40m 12
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg, Tree nuts

Directions

  1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).

  2. Whisk the flour, cocoa, baking soda, espresso powder, if using, salt, and

    cinnamon in a large mixing bowl. Stir in the chocolate chips.

  3. Whisk the remaining ingredients well in a separate bowl. Make a well in the center of the dry ingredients and add the wet ingredients. Stir gently just until incorporated.

  4. Fill the muffin cups two-thirds of the way with the batter. If you’d like, you can sprinkle some more chocolate chips on top.

  5. Bake for 18–22 minutes, or until a toothpick comes out clear.

  6. Place the pan on a wire rack. Let the muffins cool in the pan for five minutes, then gently transfer them to the cooling rack so they don’t get soggy.

Notes:
Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate in a sealed container for up to 5 days; warm briefly before serving. Muffins can be frozen for up to 3 months. Thaw at room temperature.

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5.0 out of 5

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2 Comments

Sweet chocolate •
Marked as Question

Can I Leave out the apples sauce??

Raquel Malul Kosher.com Team •
Reply to Sweet chocolate

You can try replacing the ½ cup applesauce with an equal amount of mashed ripe banana or pumpkin purée. Both will help keep the muffins moist, although banana may add a slight banana flavor. We haven't tested these substitutions in this recipe, but they should work well. Enjoy!

Bella Silver •

Very tasty and delicious. My kids liked it as well, it didn't tast too "healthy"