These muffins are the kind you can feel good about putting in your kids lunch box. My whole wheat chocolate chip muffins are whole wheat and low fat, but still moist and delicious. If you are looking for a lower sugar alternative, do not try to take out the sugar in this recipe, as it is what is making the muffins retain a moist crumb while also being low fat. Baking = Science! If you want to go for a more natural sugar content though, you could sub out the applesauce for mashed overripe bananas, and then you could safely take the sugar down to 1/2 cup.

The best part about these muffins is the mix-ins are endless. I put dried wild blueberries in addition to the mini chocolate chips I had on hand. You could use any number of mix-ins in this recipe though, dried fruit (chopped, if needed), chocolate chunks or chips, nuts, seeds, etc. Happy baking!

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Whole Wheat Chocolate Chip Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 12 large muffins

Ingredients:

1 cup old-fashioned rolled oats (not instant)
1 1/2 cups whole wheat flour
1/2 cup pastry flour
2 tsp baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 teaspoon cinnamon (optional)
2/3 cup sugar
3 Tablespoons avocado oil (melted butter or coconut oil would also work great)
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup plain kefir or buttermilk
1 egg (beaten)
2/3 cup mini chocolate chips or dried/frozen fruit like blueberries, or a mix of both

Directions:

  1. Preheat oven to 375°F. Line a 12 cup muffin tin.
  2. In a large bowl, mix the dry ingredients together (oats, flours, baking powder, baking soda, salt, cinnamon and sugar).
  3. In a smaller, separate bowl, beat together the remaining ingredients (except the chocolate chips and/or fruit).
  4. Pour the wet ingredients into the dry and stir until half mixed. Stir in the chocolate chips until just blended.
  5. Divide the batter equally between the cups until full to the top. Bake for 20-25 minutes.
  6. Cool on wire rack in tin for 5-10 minutes, then remove from tin to finish cooling on wire rack.
  7. Store in an airtight container for up to three days or frozen for up to three months.

Elizabeth-Nyland-0012-2 Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind guiltykitchen.com, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.

Elizabeth Nyland is part of the Lifestyle Blog Network  family.

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