Whole wheat muffins with chocolatey and fruity flavors! These are tart yet sweet and make for a delicious snack!
I personally like using fresh berries rather than frozen. With frozen berries, baking time might need to be extended or extra flour might be needed in the recipe. Why? Frozen fruit releases more liquid from the ice crystals it develops from being frozen. If available, I recommend getting fresh fruit. Especially if it’s in season because it’s sweeter and better quality.
Overall, there’s nothing wrong with either one! Frozen fruit is more readily available and can be stored much longer. If anything, I buy fresh fruit and freeze it myself and use it when I want.
Also, coating your berries with some flour before adding it into the batter prevents it from sinking to the bottom when baking.
Whole Wheat Berry Chocolate Chip Muffins
Ingredients
- 1 1/2 cup whole wheat flour
- 1/2 cup raw oats
- 3/4 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup almond milk
- 3 tbsp butter melted
- 2 tbsp maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F. Line a standard-muffin tray with 12 muffin cups.
- In a medium bowl, mix together dry ingredients; flour, raw oats, sugar, baking powder and sea salt.
- In another medium bowl, mix together wet ingredients; almond milk, butter, maple syrup, eggs and vanilla extract.
- Pour wet ingredients into the dry mix and incorporate together with spatula.
- Coat berries with some flour and add into mixture along with chocolate chips.
- Bake for 20-22 minutes or until a toothpick in the center comes out clean.
Anonymous
Thank you so much for sharing this recipe! I am on a strict diet due to doctor’s orders and am unable to have hardly anything sweet. (VERY little to no sugar, very little saturated fats, low sodium, and no white flour.) I switched the coconut sugar for 100% allulose and used just a little over 2 Tbsp of butter to cut down on the saturated fat a little bit. I also used 1 Tbsp of honey instead of maple syrup to try and make sure the sugar content was low as well and 60% cacao chips, and they were INCREDIBLE!! I was worried cutting down the butter and honey may compromise the texture and flavor, but it did not. They were delicious! Now, thanks to you and your wonderful recipe, through the holiday season I can enjoy a good dessert after dinner. I’ll definitely be making this recipe throughout the year too.