Whole Wheat Chocolate Breakfast Muffins
Indulge in chocolate for breakfast with these whole wheat muffins that are packed with all the nutrients you need to power through your day!
Ingredients
- 2 cups whole wheat pastry flour 240g
- 1 cup unsweetened cocoa powder 80g
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs
- 1 cup brown sugar 192g
- 1 California avocado mashed (mine totaled 138g once mashed)
- 1 cup fat-free Greek yogurt 227g
- 1 tablespoon vanilla
- ½ teaspoon turbinado sugar for the top optional
Instructions
- Prepare the 12-cup muffin tin by greasing or spraying with non-stick cooking spray.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined. Set aside.2 cups whole wheat pastry flour, 1 cup unsweetened cocoa powder, 2 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Beat the eggs, brown sugar, avocado, yogurt and vanilla for at least 1 minute.3 eggs, 1 cup brown sugar, 1 California avocado, 1 cup fat-free Greek yogurt, 1 tablespoon vanilla
- Fold the dry mixture into the wet mixture until just combined. Don't over mix!
- Evenly distribute the batter in the prepared muffin pan. Sprinkle the tops with a teeny bit of sugar (the kids loved that!)½ teaspoon turbinado sugar for the top
- Bake for 18-20 minutes. I pulled mine out right at 19 and they were perfect.
Nutrition
Calories: 216kcalCarbohydrates: 41gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 42mgSodium: 260mgPotassium: 321mgFiber: 6gSugar: 21gVitamin A: 86IUVitamin C: 2mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!