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Healthy Chocolate Chip Wheat Mini Muffins Recipe

Healthy Chocolate Chip Wheat Mini Muffins

Tender whole-wheat mini muffins made with applesauce, plain low-fat yogurt, and mini semisweet chocolate chips. This reduced-sugar breakfast recipe makes about 24 bite-size muffins.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Whole-wheat flour
  • 1/2 cup All-purpose flour
  • 1/2 cup Packed light brown sugar
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/2 cup Unsweetened applesauce
  • 1/2 cup Plain low-fat yogurt
  • 1 Large egg
  • 1 teaspoon Vanilla extract
Mix-In
  • 1/2 cup Mini semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 24-cup mini-muffin pan or line it with paper liners.
  2. In a bowl, whisk together the whole-wheat flour, all-purpose flour, packed light brown sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the unsweetened applesauce, plain low-fat yogurt, egg, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and stir just until no dry flour remains. Do not overmix.
  5. Fold in the mini semisweet chocolate chips with a gentle motion so they distribute throughout the batter.
  6. Divide the batter among the muffin cups, filling each about two-thirds full.
  7. Bake for 10–12 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a rack to finish cooling.

Notes

Mix only until combined because overmixing can develop the gluten in the wheat flour and make the muffins dense or tough. For softer muffins, remove them from the oven as soon as the centers are set rather than waiting for heavy browning.