Reduced Sugar Whole Wheat Chocolate Chip Muffins Recipes

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
• In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
• In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
• Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
• Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
• Sprinkle the tops with additional mini chocolate chips.
• Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
• Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
• These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.

WHOLE WHEAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease one muffin pan.
• Cream together butter and sugar in large bowl.
• In separate bowl mix dry ingredients except chocolate.
• Beat together eggs and milk.
• Mix milk mixture, butter mixture and flour mixture.
• Mix in chocolate chips.
• Separate batter into twelve muffin tins. Bake 20 - 25 minutes until toothpick comes out clean and muffins are nicely browned.

WHOLE WHEAT OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt, egg, and vanilla; beat until smooth.
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups, filling each at least 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.

CHOCOLATE CHIP WHOLE WHEAT MUFFINS

Steps:

• Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
• Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
• Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
• Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
• Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
• Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.

REDUCED SUGAR, WHOLE WHEAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• In a large bowl, stir together flour, sugars, baking powder, and salt.
• In another bowl, stir together milk, eggs, butter, and vanilla until blended.
• Add milk mixture and combine.
• Stir in chocolate chips.
• Spoon batter into prepared muffin cups.
• Bake for 15-20 minutes.
• Cool for 5 minutes.
• Enjoy.