Whole Wheat Chocolate Chip Muffins with Cocoa Powder

There is nothing more comforting than the smell of muffins baking in the oven. And even better if there’s chocolate chips with an extra dose of cocoa powder. I love serving these whole wheat muffins for breakfast with coffee or as a snack on-the-go.

This recipe is loosely based on Nigella Lawson’s Chocolate Chocolate-Chip Muffins. I like to use whole wheat pastry flour for a smoother texture but regular whole wheat or white flour is fine, too. I mixed in some vanilla sugar which you can substitute with plain sugar and a dash of vanilla extract.

Recipe Below…

Add the dry and wet ingredients into two separate bowls.

Mix the wet ingredients into the dry ingredients.

Fill the muffin tins with batter, then top with more chocolate chips. Bake for about 20-25 minutes.

Whole Wheat Cocoa Chocolate Chip Muffins

Whole Wheat Chocolate Chip Muffins

  • 1 3/4 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground flax (optional)
  • 1/2 cup vanilla sugar
  • a pinch of salt
  • 3/4 cup chocolate chips (leave a few at the end for sprinkling)
  • 1 cup milk
  • 1/3 cup coconut oil, melted
  • 2 tablespoons agave nectar
  • 1 egg

    Preheat oven to 400° F. In a large bowl, add the flour, baking powder, baking soda, cocoa, flax, vanilla sugar, salt and chocolate chips. In a small bowl add the milk, coconut oil, agave and egg. Roughly whisk the wet ingredients together but not fully smooth. Mix together the dry and wet ingredients making the batter somewhat lumpy. Spoon the batter into the paper-lined muffin cups. Sprinkle with chocolate chips on top. Bake for about 20-25 minutes. Cool before serving.

    Total Time: 30-40 minutes
    Yield: 12 muffins
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    8 Responses to “Whole Wheat Chocolate Chip Muffins with Cocoa Powder”

    1. Jenny August 13, 2012 at 7:40 pm #

      Mmm, these look amazing! I’m a big fan of Nigella, her recipes never disappoint!

      • Barb August 14, 2012 at 8:55 am #

        Thank you, Jenny! Just had one during breakfast 🙂

    2. Janine September 3, 2012 at 7:21 am #

      Love the fact that you use coconut oil instead of other types of oil when baking this yummy chocolate chip muffins. Will surely try this one. Thanks for sharing your mouth-watering recipe!

      • Barb September 3, 2012 at 2:26 pm #

        Yes, coconut oil makes baked goods taste just as great and is a wonderful substitute. Thanks for commenting, Janine!

    3. Ana October 9, 2012 at 11:03 pm #

      Just made these with my 4 yr old and they were yummy. I used organic soymilk and vegan chocolate chips to make them dairy free.
      Great recipe, thanks!

      • Barb October 10, 2012 at 9:25 am #

        The dairy free substitutions sound great, Ana! So happy you and your 4 yr old enjoyed them 🙂

    4. Food to Fitness November 11, 2013 at 5:29 am #

      These are so tempting! Thanks for the wonderful recipe.

      • Barb November 11, 2013 at 9:49 am #

        You’re welcome!

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