Once you bite into these Whole Wheat Chocolate Chip Muffins I promise you'll never want to buy a coffee shop muffin again! Made with simple, wholesome ingredients these are the type of muffin you'll come back to time and time again.
Author: Elizabeth Shaw
1 1/2cupswhite whole wheat flour
3/4cupmilk of choice
1/3cupchopped chocolate pieces
Preheat oven to 375 degrees F.
In a small bowl, combine the flour, baking powder, baking soda, and salt.
To a large bowl, whisk the egg. Mix in the sugar, milk, Greek yogurt, applesauce and vanilla extract. Set aside.
Slowly add the dry ingredients into the wet, stirring until all is well combined.
Add in the chocolate pieces.
Line a muffin tin with 12 liners and portion batter evenly amongst them. Bake for 18 to 22 minutes until lightly browned.
Remove and let cool slightly before eating.
Store in an air tight container for up to 5 days on the counter, 10 days in the fridge, or 3 months in the freezer for best quality.