Perfect for breakfast or snacking, these Chocolate Chocolate Chip Muffins are made with whole wheat and almond flours, sweetened with Sucanat and honey, and have cocoa and chocolate chips for lots of flavor.
This morning it occurred to me that I haven’t shared a new muffin recipe in a couple of weeks. I also realized that I don’t yet have a double chocolate muffin recipe on my blog. *gasp* How could this happen? Don’t tell anyone.
For whatever reason, chocolate always brings back memories of my college years, particularly studying late at night in the dorm after everyone else was asleep. I would eat chocolate and Cheez-Its to help me stay awake through another all-nighter (thank you, history classes) before hitting the gym at 6:00 a.m. and heading to my 8:00 class. Sometimes I would go over to my dad’s office in town to do some studying, and I knew where his candy stashes were located and would raid them on a regular basis. (I’m pretty sure he left some of it there for me on purpose.) My diet is a little healthier now than it was during that time. Dark chocolate in itself does have health benefits and I still eat it regularly, but I’m not so sure about the Cheez-Its.
Whatever the case, these muffins are on the healthier side and are tasty as well. So go ahead and have some chocolate.
Chocolate Chocolate Chip Muffins
- 2 cups whole wheat flour
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter, softened
- 1 cup Sucanat
- 1/4 cup honey
- 1/4 cup applesauce, unsweetened
- 1 egg
- 2 cups plain Greek yogurt
- 1 1/2 cups dark chocolate chips
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line muffin pans and set aside.
Stir together flours, cocoa powder, baking powder, baking soda, and salt in a medium bowl until combined. In a separate, larger bowl, cream butter, Sucanat, and honey together until blended. Mix in applesauce and egg. Add dry ingredients to wet, alternating with Greek yogurt, just until combined. Fold in chocolate chips. Bake at 375 degrees Fahrenheit for 16-19 minutes or until edges turn golden brown.
~K in the Kitchen