Have you been backing out on your new years resolutions yet?
I was walking past the gym, and I saw that there was exactly no one in there. Not a soul. I will pretend that’s because it’s a Friday night and people have better things to do than work your butt off on a treadmill.
I have faith in you guys. And I am helping you with your resolutions one muffin at a time.
These Whole Wheat Chocolate Chip Muffins are not your run of the mill butter filled, sugar filled, calorie stealers.
No butter, only 3 tablespoons of sugar, and plus, it’s made with whole wheat! I know right? Practically health food!
With ingredients like this, I don’t blame you for skipping the treadmill. You are getting healthier one bite at a time!
And the white sparkling sugar? I know that I said that it was optional, but it is just makes these muffins go from amazing to ohmygawd amazing.
My secret to muffin recipes is to add chocolate chips.
But don’t just trust me. Start your new year with these delicious breakfast bites. And don’t feel guilty about grabbing a second. When they look and taste this good, I really can’t blame you.
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Whole Wheat Chocolate Chip Muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp brown sugar
- 1 large egg
- 1/2 cup plain yogurt
- 1 Tbsp canola oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- sparkling sugar (optional)
Instructions
- Preheat the oven to 400°F. Grease a muffin pan or line a muffin pan with paper liner and spray with cooking spray. Set aside.
- In a medium bowl, mix together the flour baking powder, baking soda, salt and brown sugar. Set aside.
- In a separate bowl, mix together the egg, yogurt, canola oil, milk and vanilla until fully combined. Slowly add in the dry ingredients, mixing until fully incorporated. Fold in the chocolate chips.
- Scoop the batter into the muffin cups, around 2/3 full. Sprinkle with sparkling sugar if you are using it. Bake in the preheated oven for 15-20 minutes until lightly golden and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
I love that you used wholewheat flour in these muffins and yes, the add of chocolate is for sure a must!
Love that you used yogurt in these Cathleen, they look delicious. I only make suggestions to myself not resolutions, but so far I'm doing pretty good.
I was at the gym this morning and I noticed a distinct decrease in the number of cars in the lot! People are slowly bailing… we gotta stay strong! These look like just the muffins to do the job 🙂 So delicious I can't tell they're so healthy 🙂
These muffins have so much flavour, I would love a nice big bite 😀
Cheers
Choc Chip Uru
Your muffins look marvelous AND healthy! Besides, chocolate is good for us. 🙂
This is one muffin that I would not feel guilty when I reach for a second one! Yums!
I have to say, my gym has really not seemed more crowded than normal lately. What's the deal?! Not that I'm complaining. 🙂 Love these muffins! Perfect healthy treat.
I would probably eat WAY too many of these… for breakfast!
Sues
These whole wheat muffins look delicious! I love your secret to muffin recipes! 🙂
Way to go, Cathleen! I did not make any resolutions but I will eat healthier versions of muffins. Thank God for your recipe!
These look amazing! Can’t wait to try them this weekend.
Yay!! I hope you do 🙂
Yayyyy! I’ve found a new, reliable Whole Wheat muffin recipe for my collection. Thanks for another winner! 🙂
Your welcome Traci! 🙂
These look great! So I don’t eat them all at once Im going to freeze a couple for quick breakfast meals!
That’s such a good idea!
Made this for the family and it was a hit!
I am so glad you liked it 🙂
YUM perfect addition to our weekend breakfast!
Yay! I am so glad!
I made these and they tasted really good, especially given that they are whole wheat and have limited sugar. However, there wasn’t enough batter to fill a whole muffin tin 2/3 of the way. And I have a typical muffin tin with 12 medium sized wells. I also had to bake them longer than 10 minutes. I’m wondering if the instructions are more for a mini muffin tray? Next time I would probably increase the ingredient amounts by 50% and bake for 13 minutes by default.
Thank you for the feedback! I’m going to try to troubleshoot the recipe today and see if I made a mistake in writing the recipe out. I am glad that you liked the taste!!