Whole Wheat Walnut Chocolate Chip Muffins
Full of chocolate chips and walnuts, these muffins are an easy way to start your day off right! Good for you and great tasting, you will love this healthy breakfast choice.
I haven’t really talked about my love for muffins here yet, at least not in detail. Muffins are one of those simple things that keep me going though. I love to make muffins and freeze them, taking them out only as needed- this is especially the case when I work mornings. I can take out one muffin, pop it in a container, and by the time I am hungry the muffin is perfectly thawed and as good as if it was made fresh that day!
These muffins are full of sweet and satisfying chocolate chips, but they also keep it healthy by using whole wheat flour and walnuts. If you are looking for a muffin that will take off your hunger and keep you satisfied, look no further! You will feel like you are really treating yourself to something sweet, but you will know it is a healthier choice as well.
One of the (many) bonuses about these muffins is that it makes an easy dozen. You will not have to worry about switching rack positions half way through, or getting out a second (or third) muffin tin for these- simple and easy is the way these delicious beauties work.
At school, I ate one of these before heading to the gym. At home, I bring them with me to work to help keep me going when I have to work form 5 am to 12 or 1 pm. These walnut chocolate chip muffins are a much needed enjoyment and boost of energy to help get me through the morning tiredness. How will you enjoy your muffin? Straight from the oven, while the chocolate chips are at their most melty point? Or as a simple breakfast on the go? Whichever way you choose, you are sure to enjoy these!!
Whole Wheat Walnut Chocolate Chip Muffins
Ingredients:
2 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1/3 cup loosely packed light brown sugar
¼ cup oil
3 tablespoons non-fat yogurt, not Greek (optional)
2/3 cup plus 3 tablespoons milk or half and half.
1 ½ teaspoons vanilla extract
¾ cup mini chocolate chips
¾ cup walnut pieces
Directions:
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, whisk together the egg and the brown sugar until smooth. Add in the oil and vanilla, mixing well. Add in the milk and whisk until everything is combined.
Stir the dry ingredients into the wet until they are just combined- you should still be able to see one or two streaks of flour. Fold in the chocolate chips and walnuts until they are evenly distributed throughout the mix.
Fill each muffin tin ¾ full, or until all of the batter has been used. It is ok if the tins are close to being completely full; this works to create more top for the muffins.
Bake the muffins for 12-15 minutes, until a toothpick inserted in one comes out clean.
Let cool in tins on a cooling rack for 5 minutes, then remove the muffins and let cool completely.
*This recipe is adapted from How Sweet It Is. All photographs are copyright Rooks to Cooks and may not be used without permission.
Posted on 6/18/14 by Kiley
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