Double Chocolate Whole Wheat Muffins

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Perfect healthy chocolate muffins; not overly sweet with a fluffy texture!

Course Breakfast

Cuisine American

Prep Time 8

Cook Time 18

Total Time 26

Servings muffins

Calories 172

Author Kim

Ingredients

1 3/4 cups whole wheat pastry flour spelt flour and whole wheat flour would also work
1/3 cup packed brown sugar or coconut sugar
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon instant coffee powder optional
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup almond milk any milk works
1/2 cup plain nonfat Greek yogurt
2 eggs
1/4 cup coconut oil melted
1/2 cup unsweetened applesauce 4 oz.
1/3 cup mini chocolate chips I like Enjoy Life brand

Instructions

Preheat oven to 400 degrees F. Spray muffin cups, with a natural cooking spray, in a muffin baking pan; set aside.
In a large bowl stir together flour, brown sugar, cocoa powder, baking powder, coffee powder, baking soda and 1/2 teaspoon salt.
Make a well in the center of flour mixture; set aside.
In a medium bowl whisk together almond milk, Greek yogurt, eggs, coconut oil and applesauce; add to flour mixture. Stir until just moistened (batter may be lumpy).
Spoon batter into 12 prepared muffin cups, filling each three-fourths full.
Bake 15-18 minutes or until tops are firm. Cool in cups on wire rack for about 5 minutes.

Notes

Don't eat a lot of applesauce? Don't worry about a jar going bad - 1/2 cup is exactly what the small lunch cups are so you can always keep a pack of those on hand.

Nutrition