Whole Wheat Dark Chocolate Chip Muffins
These super moist Whole Wheat Dark Chocolate Chip Muffins are made up of 100% stone ground whole wheat and chunks of dark chocolate for a healthier way to treat yourself.
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Servings: 12 muffins
Equipment
- Muffin tray
- Muffin cups
Ingredients
- 2 cups 100% stone ground whole wheat flour
- 1 cup unrefined sugar I used coconut palm sugar
- 2 tsp baking soda
- 1 TBSP ground cinnamon
- 1/2 tsp kosher salt
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup unsweetened apple sauce
- 2 tsp vanilla extract
- 1 large apple, peeled and grated (about 1.5 cups worth of grated apple)
- 1 cup dark chocolate chips
- 1/2 cup toasted shredded coconut You can omit this entirely, or substitute with chopped nuts or dried fruit, like cranberries.
Instructions
- Preheat oven to 350º F. Line a muffin tray with paper muffin cups.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt; set aside.
- In another bowl, whisk together the eggs, olive oil, applesauce, and vanilla extract. Once cohesive, gently stir in the grated apple, chocolate chips, and toasted coconut if using. (Or your substitution.)
- Slowly add the dry ingredients to the wet ingredients, stirring constantly, until everything is well combined.
- Spoon the mixture into the paper cups right up to the tops of the cups.
- Bake for 20-25 minutes, or until a cake tester/toothpick comes out clean when tested.