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Whole Wheat Chocolate Muffins

Muffins are the kind of dessert I love to make and know I have a few in my freezer. It’s easy to prepare, quick and always are a great dessert to make at short notice.

The following recipe is for super-fudgy whole wheat chocolate muffins that are so easy to make. I like to serve it a little warm so they are super soft and the chocolate melts in your mouth – a real pleasure!

Whole Wheat Chocolate Muffins

Photo: Natalie Levin



Whole Wheat Chocolate Muffins

10-12 muffins

Ingredients:
1 large egg
100 grams (1/2 cup) sugar
Pinch of salt
1 tsp. vanilla extract
30 ml. (2 tbsp.) vegetable oil
200 ml. plain natural yogurt
125 ml. (1/2 cup) water or milk
50 grams (1/2 unit) mashed banana
25 grams (2 tbsp.) cocoa powder
125 grams (1 cup) whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
50 grams dark chocolate, chopped

Preparation:

  1. Preheat oven to 170c degrees.
  2. In a large bowl whip eggs, sugar, salt and vanilla until airy, fluffy and light mixture is formed.
  3. Gradually add in the oil and continue beating.
  4. Add yogurt, water and mashed banana and continue to blend until uniform.
  5. Add cocoa, flour, baking soda and baking powder and mix just until you get a smooth batter.
  6. Add about half the amount of chopped chocolate and fold in gently with a spatula to disperse in the mixture.
  7. Fill the muffin pan about 3/4 of its height.
  8. Sprinkle the remaining chopped chocolate at the top of each muffin.
  9. Bake for 12-20 minutes or until the muffins set and a skewer inserted in center comes out with moist crumbs.
  10. Cool to room temperature and serve.

Notes:

  • Keep the muffins in an airtight container at room temperature up to a week.
  • You can use milk or white chocolate instead of dark chocolate.
  • You can add additional nut (any kind you like) into the batter.
  • The muffins can be frozen up to 2 weeks in a sealed bag.
Whole Wheat Chocolate Muffins

Photo: Natalie Levin

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