Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of a Healthy Chocolate Wheat Bran Muffin

Healthy Chocolate Wheat Bran Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 19-21 Minutes
  • Total Time: 35 Minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast, Dessert
  • Method: Oven
  • Diet: Vegan

Description

These delicious Healthy Chocolate Wheat Bran Muffins are a delightful powerhouse of wholesome ingredients and rich flavor.

Ingredients

Scale

Dry Ingredients:

  • 1 ½ cups organic whole wheat flour *
  • 1 cup wheat bran *
  • ½ cup unsweetened cocoa powder (or cacao powder) *
  • ½ cup coconut sugar (or other dry sugar) *
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ to 1 teaspoon instant coffee (optional) *
  • ½ teaspoon sea salt (+/-) *

Wet Ingredients:

  • ½ cup + 1 Tablespoon pure maple syrup
  • 1/3 cup unsweetened applesauce
  • 1 cup unsweetened plain plant milk
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 Tablespoon tahini (optional) * 

Optional Other Ingredients:

  • 1 cup vegan mini chocolate chips, divided *

Instructions

  1. Preheat the oven to 400 F, center rack.
  2. Line the muffin tin with 12 paper liners, set aside.
  3. Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
  4. Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
  5. Stir in the ¾ cup mini chocolate chips, reserving ¼ cup for decorating the tops.
  6. Carefully and evenly spoon the batter into the paper-lined muffin tin up to the top.
  7. If needed, smooth out the tops with a wet, warm spoon.
  8. Sprinkle the tops of the muffins with the remaining chocolate chips. Slightly press the chocolate chips into the batter to adhere.
  9. Allow to rest for 5 minutes (up to 10 minutes) on the counter.
  10. Place in a 400 F preheated oven for 7 minutes, then after 7 minutes, lower the oven temperature to 350 F for 12 to 13 minutes or until a toothpick comes out clean.
  11. Remove from the oven and allow the muffins to cool in the muffin tin for 5 minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 30 to 45 minutes on the cooling rack, then enjoy! Store at room temperature in an air-tight container.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

Servings:  Makes 12 regular-sized muffins

Nutritional Facts: Without the optional chocolate chips – Calories: 154 Fat: 2g Carbs: 35.9g Protein: 3.8g

Find it online: https://monkeyandmekitchenadventures.com/healthy-chocolate-wheat-bran-muffins/