Chocolate Flecked Multigrain Muffins
Packed with wholesome ingredients like whole wheat flour, rolled oats, and ground flaxseed, these Chocolate Flecked Multigrain Muffins offer the perfect balance of nutrition and indulgence. Lightly sweetened with coconut sugar and enriched with unsweetened applesauce for a moist texture, these muffins feature finely chopped dark chocolate for a luscious burst of flavor in every bite. Perfect as a healthy breakfast, post-workout snack, or guilt-free dessert, this easy recipe comes together in just 15 minutes of prep time and yields a dozen muffins. Whether you’re seeking a fiber-rich treat or an on-the-go energy boost, these multigrain muffins deliver a hearty yet decadent experience.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 0.5 cup Rolled oats
- 2 tablespoons Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut sugar (or brown sugar)
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 0.75 cup Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 3 ounces Dark chocolate bar (finely chopped)
- 2 tablespoons Melted butter or neutral oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, rolled oats, ground flaxseed, baking powder, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the coconut sugar, egg, applesauce, milk, vanilla extract, and melted butter or oil until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Fold in the finely chopped dark chocolate, ensuring it is evenly distributed throughout the batter.
Using a spoon or cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin on the center rack of the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your chocolate flecked multigrain muffins warm or store them in an airtight container at room temperature for up to 3 days!
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 348.1 g | 127% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 169.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 445 mg | 34% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
