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📋 Wholemeal Muffins with Chocolate Chips
These wholemeal muffins with chocolate chips are not only delicious and easy to make but they're sugar free muffins too! A perfect healthy snack or start to your day!
Course
Breakfast, Home Baking
Cuisine
International
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Servings
12
Muffins
Calories
149
kcal
Author
Neil
Equipment
12 hole muffin tin
Sieve
Measuring spoons
Kitchen scale
Measuring jug
Large mixing bowl
Pyrex mixing glass bowl
Whisk
Wooden spoon
Wooden skewers
Wire baking rack
Ingredients
125
g
plain flour
125
g
wholemeal flour
½
teaspoon
stevia powder
3
teaspoons
baking powder
50
ml
0% fat Greek yogurt
50
ml
vegetable oil
100
ml
skimmed milk
1
large egg
lightly beaten
60
g
Dark Chocolate Chips
Metric
-
US Customary
Instructions
Preheat oven to 180C Fan
Line a muffin tray with 12 paper cases.
In a medium bowl mix together the 2 flours, stevia and baking powder.
In a smaller bowl gently whisk the Greek yogurt, skimmed milk, vegetable oil and egg together.
Then carefully fold the wet ingredients into the dry ingredients. You don't want to make the mixture too dense.
Then fold the chocolate chips in but reserve about 15g of them to scatter on top of the muffins.
Fill each muffin case evenly with the batter. Scatter the reserved chocolate chips on top.
Bake in the centre of the oven for approximately 12-15 minutes. Insert a toothpick (which should come out clean) to check they are cooked.
Allow the muffins to cool a little in the muffin tray before removing from the tray and allowing to cool completely on a wire rack.
Once cooled completely, store in an airtight sealed container.
Notes
Store for up to 5 days in the sealed container.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Cholesterol:
15
mg
|
Sodium:
17
mg
|
Potassium:
204
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
28
IU
|
Calcium:
80
mg
|
Iron:
1
mg