The Pioneer Woman Tasty Kitchen
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Healthy Chocolate Muffins

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Level: Easy

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Description

I am the best mother ever when I make these chocolate muffins—or so my kids think. Please don’t tell them these are whole wheat and have no processed sugar (unless you opt for a few organic chocolate chips on top as an extra special treat)! They are super chocolaty and soft. Luckily they also freeze well so I can make a big batch and pull them out of the freezer to pack in lunches or as a special treat anytime.

Ingredients

  • 3 cups White Whole Wheat Flour
  • 1 Tablespoon Baking Powder
  • 1 cup Unsweetened Cocoa Powder
  • 1 teaspoon Salt
  • 1 cup Maple Syrup
  • ¾ cups Coconut Oil (warmed To Liquid)
  • ½ cups Plain Greek Yogurt
  • 1 Tablespoon Vanilla Extract
  • 2  Eggs
  • ¾ cups Milk
  • 3 Tablespoons Strongly Brewed Coffee
  • ½ cups Organic Chocolate Chips (optional)

Preparation

Preheat oven to 375 F. Lightly oil two 12-count standard size muffin pans or line with paper liners.

Use a whisk to combine all the dry ingredients (flour through salt) in a large mixing bowl.

Use a whisk to combine all the wet ingredients (syrup through coffee) in a separate mixing bowl and whisk until ingredients emulsify and become uniform. Add wet ingredients into dry ingredients and mix well.

Spoon batter into muffin pans until cups are 2/3 of the way full. If using chocolate chips, drop a couple on top of the muffin batter.

Cook muffins for 18 minutes or until a toothpick inserted in the center comes out clean. This recipe uses a standard sized muffin tin. If you use one that is larger or smaller, adjust your cooking time accordingly.

Enjoy being mom of the year!

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