Monday, May 1, 2017

Whole Wheat Chocolate Chip Muffins


Just about every week I am baking muffins for my eldest son's breakfast.  He loves to have baked goods for breakfast while my youngest is an oatmeal fan.  These Whole Wheat Chocolate Chip Muffins are one of his favourites.  I make them half with white whole wheat flour to make them more filling and healthy.  In Canada, you can find white whole wheat flour at Bulk Barn.  I find it's lighter than regular whole wheat and isn't as dry.  I have used some coconut sugar in this recipe.  If you don't have any, you can substitute regular sugar.

I have found a lot of Chocolate Chip Muffin recipes call for one cup of chocolate chips.  I have found this to be too much for us.  Feel free to add more chocolate chips if that is what you prefer.

In the empty muffin tins, I put a little bit of water.  This prevents the muffin tin from burning and also adds some steam which results in a more moist muffin.

Whole Wheat Chocolate Chip Muffins
Makes about 9-10 muffins

1 cup white whole wheat flour
1 cup all-purpose flour
1/2 cup sugar
1/4 cup coconut sugar (can substitute regular white sugar)
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup canola oil
1 egg, lightly beaten
1 tsp vanilla extract
1/2 cup semi-sweet chocolate (I used mini chips)

Preheat oven to 400 F.  Spray a muffin tin with baking spray.

In a large bowl, whisk together flours, sugars, baking powder and salt.

In a medium bowl, whisk together milk, oil, egg and vanilla.  Add to dry ingredients and mix until almost combined.  Add chocolate chips and mix.  Using an ice cream scoop, pour batter into prepared muffin tin.  In the empty muffin cups, pour a little bit of water.  Bake for 20 minutes or until a toothpick inserted comes out clean.

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1 comment:

  1. Just like you I prefer just enough chocolate chips in each muffin... lovely breakfast recipe...

    ReplyDelete

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