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.
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.
Applesauce: Use unsweetened applesauce as the fruit itself is sweet enough!
Chocolate: Depending on what type of chocolate you like, chop up your favorite bar or use chocolate chips. Feel free to mix and match!
Greek yogurt: Plain Greek yogurt was used when developing this recipe. If you have a flavor like vanilla on hand, you can use it, however, note that there are added sugars. To compensate for this, remove a tablespoon of granulated sugar and either reduce the vanilla extract by half or remove.
White whole wheat flour: A different variety of wheat is used to produce a lighter colored flour and keep your muffins brighter, but still remain whole wheat! Regular whole wheat flour can be used here, just note the color will be darker.
Gluten Free: Swap gluten-free flour (like a one-to-one baking blend) in place of the white whole wheat flour.
Vegan: Use a plant-based yogurt and milk with dairy-free chocolate chips to keep them dairy-free, and add organic sugar and a flax egg to make your muffins vegan friendly!
To make mini muffins, use a mini ice cream scoop or rounded tablespoon to drop batter into a silicon mini muffin tray like this (not sponsored, just allows for super easy clean up!) Bake at the same temperature for 10-14 minutes.
Using this Whole Wheat Chocolate Chip Muffin base, feel free to switch up the add-ins and recreate your favorite bakery muffin at home:
Cinnamon Raisin: Add 2 tsp ground cinnamon to the flour (you can also use an unsweetened cinnamon applesauce), and swap 1/3 cup raisins for the chocolate.
Pumpkin Spice: Stir in 2 tsp of pumpkin pie spice to the flour, then swap pumpkin puree for the applesauce (feel free to keep the chocolate chips!)
Lemon Poppy Seed: Stir in 1 Tbsp of lemon juice, 1 Tbsp lemon zest, and 2 Tbsp poppy seeds to the wet ingredients.
Serve these with a cup of coffee for the perfect morning pick me up!