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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
Preheat oven to 350° F. Line a 12-cup muffin tin with liners or spray with cooking spray.
In a large bowl, combine flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt.
In a separate bowl, whisk together eggs, oil, milk, and vanilla.
Add wet ingredients to dry ingredients and stir until just combined, being careful not to over-mix. Gently stir in chocolate chips.
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.