There is nothing more comforting than the smell of muffins baking in the oven. And even better if there’s chocolate chips with an extra dose of cocoa powder. I love serving these whole wheat muffins for breakfast with coffee or as a snack on-the-go.
This recipe is loosely based on Nigella Lawson’s Chocolate Chocolate-Chip Muffins. I like to use whole wheat pastry flour for a smoother texture but regular whole wheat or white flour is fine, too. I mixed in some vanilla sugar which you can substitute with plain sugar and a dash of vanilla extract.
Whole Wheat Chocolate Chip Muffins
1 3/4 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1 tablespoon ground flax (optional)
1/2 cup vanilla sugar
a pinch of salt
3/4 cup chocolate chips (leave a few at the end for sprinkling)
1 cup milk
1/3 cup coconut oil, melted
2 tablespoons agave nectar
Preheat oven to 400° F. In a large bowl, add the flour, baking powder, baking soda, cocoa, flax, vanilla sugar, salt and chocolate chips. In a small bowl add the milk, coconut oil, agave and egg. Roughly whisk the wet ingredients together but not fully smooth. Mix together the dry and wet ingredients making the batter somewhat lumpy. Spoon the batter into the paper-lined muffin cups. Sprinkle with chocolate chips on top. Bake for about 20-25 minutes. Cool before serving.
Total Time: 30-40 minutes
Yield: 12 muffins
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