CONNECT WITH US

+

Whole Wheat Bakery Style Chocolate Chip Muffins

August 9, 2013


(Sorry for the quality of the photos this week. We were experimenting with things and it clearly didn’t work!)

I am beyond excited for the weekend!  Technically, it’s already my weekend (squeee!) but I’m excited for Saturday.  I’m headed over to Grand Rapids where there just happens to be amazing breweries and a couple vegan restaurants (both entirely vegan and omni/vegan combos).  There’s just something so great about going to a restaurant and being able to order anything I see on the menu, rather than searching for one vegetarian item.

bakery-muffins1

Even though it’s only like a 2 hour drive, it always seems like such a long trip.  Maybe it’s because driving across the middle of Michigan is basically just driving through 2 hours of cornfields with the occasional one stoplight town thrown in.  If I’m making the drive, I want to leave super early and get my day’s worth.  I’m the kind of person that will never leave the house without breakfast, so I made a batch of these muffins so I can eat in the car and get a jump on my day.

bakery-muffins3

I wanted not just any kind of muffin, but a tall and hearty bakery style muffin.  I took my girl Sally‘s advice and baked using multiple temperatures to make these muffins nice and tall.  I kept these bad boys vegan so everyone could enjoy.  Hope everyone has a great weekend – match a batch of these muffins if you’re on the go or just want a lazy Saturday morning.  They’re perfect with a cup of coffee!

Whole Wheat Bakery Style Chocolate Chip Muffins
Author: 
 

Ingredients
  • 3 c white whole wheat flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 very ripe banana, mashed
  • 2 tbsp agave nectar or raw honey
  • ¾ c sugar (Increase to 1 c if you like your muffins extra sweet)
  • 1 c unsweetened almond milk (or other milk)
  • 1 tsp vanilla extract
  • ½ tsp butter flavor (optional)
  • 1 c chocolate chips

Instructions
  1. Preheat oven to 425°F. Spritz a standard muffin pan with nonstick spray (if you use liners, spritz those with nonstick spray, too).
  2. Combine flour, baking powder, baking soda, and salt. Set aside.
  3. Mix mashed banana, agave/honey, sugar, milk, vanilla, and butter flavor in a different bowl. Add the dry to the wet in 2 batches, stirring until almost combined. Stir in chocolate chips.
  4. Spoon the batter in to the muffin pan. The wells will be VERY full. Add an extra sprinkle of sugar or chocolate chips on top, if desired.
  5. Bake for 5 minutes. Decrease temperature to 375°F (leave muffins in the oven) for 10 minutes, then decrease to 350°F for an additional five minutes.
  6. Let cool and enjoy.

Notes
Don’t forget to adjust the oven temperatures or your muffins will not bake through (they’ll burn on the outside before cooking on the inside).
200 calories is much higher than the standard muffin I make, but these muffins are BIG and a fraction of the calories of a bakery bought muffin.

Nutrition Information
Calories: 200 Fat: 2g Carbohydrates: 42g Fiber: 4g Protein: 5g

 

Tagged with:

14 Comments
    Laura Aug 11, 2013

    Love a good hearty, healthy, tasty muffin for breakfast! Hope you enjoyed your weekend :)

    Reply
    Joanne Aug 10, 2013

    I’ll take any excuse to eat chocolate for breakfast! Yum. Have fun this weekend!

    Reply
    rika@veganmiam.com Aug 09, 2013

    Have fun in Grand Rapids! Muffins look great and no worries about the photos, still look great!

    Reply
    cleaneatingveggiegirl Aug 09, 2013

    LOVE that these are vegan! I think that I am going to make these the next time that I bring in breakfast for my co-workers :).

    Reply
    Natalie Aug 09, 2013

    They look fantastic! A recipe I must try out as I love muffins.

    Reply
    cookingactress Aug 09, 2013

    These muffins look super tasty and I love how they’re healthified so not so bad for breakfast 😉

    Reply
    Kat Aug 09, 2013

    Can these be made with home made oatmeal flour, too?

    Reply
      Kelly Aug 09, 2013

      I haven’t tried it. In my experience, oatflour works amazing to sub out for flour, but I haven’t actually tried it with the multiple baking temperatures. If you try it out, please report back!

      Reply
      Kelly Aug 09, 2013

      Are you from the Michigan area, Reba?!

      Reply
    Em @ Love A Latte Aug 09, 2013

    Have an amazing weekend!!!! Sounds like a blast! I love all vegan restaurants – the absolute best! And of course these muffins looks delicious! Enjoy the drive through cornfields – sounds peaceful!

    Reply

Leave a Comment

Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.

Rate this recipe: