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Delicious whole grain double chocolate muffins taste sinful but aren’t! A great make-ahead breakfast treat or healthier dessert. Vegetarian and nut-free.

Whole Grain Double Chocolate Muffins

Delicious whole grain muffins with a double dose of chocolate that taste sinful but aren’t! A great make-ahead breakfast treat or healthier dessert.
Course Baked Goods
Cuisine Nut-Free, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Jessica Levinson

Ingredients

  • 2 cups white whole wheat flour
  • 2/3 cup granulated sugar
  • 1/4 cup Dutch processed cocoa powder
  • 1 teaspoon instant coffee granules
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 2 eggs
  • 1/4 cup canola oil
  • 1 cup skim milk or milk of choice
  • 1 teaspoon vanilla extract
  • 2/3 cup dark chocolate chips

Instructions

  1. Preheat oven to 350° F. Line a 12-cup muffin tin with liners or spray with cooking spray.
  2. In a large bowl, combine flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, oil, milk, and vanilla.
  4. Add wet ingredients to dry ingredients and stir until just combined, being careful not to over-mix. Gently stir in chocolate chips.
  5. Scoop 1/3 cup of batter into each muffin cup. Bake for 20 minutes or until a toothpick inserted into the center of muffins comes out clean.