Pin It I love muffins. I love all breakfast food. I especially like muffins because they are the perfect size for a snack and you can make so many varieties. This was my first attempt at using whole wheat flour and it was a success. I wouldn't say that they taste "wheaty" so you can trick children or picky husbands into eating something healthy. I also used unsweetened applesauce to lower the fat content. The oatmeal also isn't too overpowering. And chocolate makes everything better. These are great fresh out of the oven and for several days after. Pop them in the microwave to get that fresh baked feeling you crave if you like.
Whole Wheat Chocolate Chip Muffins
Adapted from Teeniecakes
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter, softened
1/4 cup unsweetened applesauce
2 tsp vanilla extract
2/3 c buttermilk
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1. Preheat oven to 350.
2. Cream butter and sugars until fluffy and smooth. Mix in eggs one at a time. Add applesauce, vanilla and buttermilk.
3. In a large bowl sift together flour, salt, baking powder, baking soda and oatmeal.
4. Add the dry mixture to the wet ingredients in 3 batches, mixing before adding more.
5. When the mixture is just combined (don't overmix or it will get tough) stir in chocolate chips.
6. Generously spray 12 muffin cups. Divide mixture between muffin cups and sprinkle tops with brown sugar. Bake 12-15 minutes or until a toothpick comes out clean.
**If you don't have buttermilk on hand add 1 tsp vinegar to 2/3 c of milk and let sit for 5 minutes before adding to the mixture.
**Use your favorite combination of nuts, chocolate of fruit as long as the total quantity equals 2 cups. Try adding walnuts, pecans, raisins or dried cranberries.
**I used dark non-stick pans that cook quicker than some pans. Adjust cooking time according to your oven and pans.
**You could use cupcake liners if you want