Last Updated on February 3, 2021 by Chef Mireille
Here’s a basic chocolate muffin, but with whole grain goodness. Filled with extra fiber, this is one muffin that you can give your kids for breakfast with little guilt attached. Especially for high school kids who are always running out the door, here is something you can put in their hand as they fly past you.
By baking them in into mini and micro-mini muffins, it’s also a great way to exercise portion control for the adults in the house who want a slightly sweet treat.
Whole Grain Chocolate Muffins
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 12 -15 muffins
Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon instant expresso powder
- 1/2 teaspoon ground ginger
- 1 cup granulated brown sugar (sugar in the raw)
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup plain yogurt
- 1/2 cup milk
- 1/2 cup oil
Preheat oven to 350 F. Spray silicone muffin molds or muffin tin with non stick spray or brush lightly with oil/butter.
In a large bowl, sift flours, cocoa powder, salt, baking soda, expresso powder and ginger. Add sugar and mix to combine.
In a medium bowl, whisk together all wet ingredients until thoroughly combined. Add to dry ingredients and mix until just combined.
Fill muffin cups 3/4 full. Bake mini muffins for 25 minutes, micro mini muffins for 15 minutes and regular size muffins for 35 minutes.
A #lowfat and #fiberrich way to start the day…
These are very soft, porous and moist.
Use small muffin liners/muffin tins to exercise portion control as you try to shed the extra winter pounds.
Whole Grain Chocolate Muffins
Equipment
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon instant expresso powder
- 1/2 teaspoon ground ginger
- 1 cup granulated brown sugar sugar in the raw
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup plain yogurt
- 1/2 cup milk
- 1/2 cup oil
Instructions
- Preheat oven to 350 F. Spray silicone muffin molds or muffin tin with non stick spray or brush lightly with oil/butter.
- In a large bowl, sift flours, cocoa powder, salt, baking soda, expresso powder and ginger. Add sugar and mix to combine.
- In a medium bowl, whisk together all wet ingredients until thoroughly combined. Add to dry ingredients and mix until just combined.
- Fill muffin cups 3/4 full. Bake mini muffins for 25 minutes, micro mini muffins for 15 minutes and regular size muffins for 35 minutes.
Nutrition
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Lovely texture inside and out. Mini sized muffins is a great idea for portion control.
I am sure it tasted awesome!..looks super delicious..
Very attractive and such a ultimate muffins, feel like grabbing and having some rite now.
Chocolate is a favorite flavor with most , lovely moist muffins ! Would love to grab some from screen .
Its a great breakfast recipe.
Love how moist & delicious your chocolate muffins look. Pinned to try soon.
These muffins look so soft and moist and perfect for a guilt free treat..
While grain muffins looks delicious.
Superb texture for a muffin!!
The whole wheat flour chocolate muffins look superb .. so soft in texture and rich.
Thank you – that they are so that no one would even guess they are whole wheat
Look lovey and moist muffins!
Thank you and yes they are super moist!
These wholesome chocolate muffins must have turned out so soft as you’ve used both yogurt and egg. Love the addition of ginger to it.
they do have an amazingly soft texture. I am sure you would enjoy them!
Whole grain chocolate muffing looks so delicious. Perfect richness and texture. Lovely share !!
thanks – they are so good – Crowd pleaser for sure!