I’d had this double chocolate muffin on my site for a while but it wasn’t what I wanted for my kids snack time. Why? All white flour, too much sugar and no hidden healthy extras. I revamped the recipe to make it something I felt good about giving them and also cut the size to mini – they will eat two at a time and it feels like a serious treat.
Homemade mini muffins are one of my favorite things to make for my kids. I freeze them in bags of 10 or so, and take a bag out every few days so we always have fresh baked goods. These were such a win, I can’t tell you. Pretty sure they thought they were brownies.
Double Chocolate Muffins
Makes about 60
2/3 c. cocoa powder
1 1/2 c. white whole wheat flour
1/4 c. ground flax seed
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. table salt
1 c. light brown sugar
2 large eggs
1 c. milk
2 tsp. vanilla
2 tsp. white vinegar
8 tbsp. unsalted butter, melted
1 c. bittersweet or chocolate chips
1. Preheat oven to 400 degrees. In a large mixing bowl, whisk cocoa, flour, flax, baking powder, baking soda, and salt until completely combined.
2. In a second bowl or large glass measuring cup, whisk brown sugar, eggs, milk, vanilla and vinegar.
3. Add wet ingredients to dry and fold until mostly mixed. Add butter and then chips, folding gently until totally combined.
4. Spray a muffin tin liberally with nonstick spray and divide batter into pan, filling each hole 2/3 of the way full.
5. Bake in preheated oven for 8-10 minutes or until the top is set when touched with a finger.
6. Let cool about 5 minutes in tin and remove to wire rack to cool completely. Store in airtight container at room temperature for several days; freezes well in sandwich bags.