Recipe courtesy of Geoffrey Zakarian
Recipe courtesy of Geoffrey Zakarian
Watch how to make this recipe.
Chocolate Chip Whole Wheat Muffins
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- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 279
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 46 mg
- Sodium
- 181 mg
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 279
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 46 mg
- Sodium
- 181 mg
Ingredients
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Directions
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7m
Easy
CLASS
- Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
- Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
- Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
- Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
- Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
- Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.
