It’s finally 2016! I have been on a bit of a hiatus since December ended, but I am ready to get back in the kitchen. Since it is the beginning of the year and I haven’t made many posts yet. So why not start with breakfast? These delicious muffins are my attempt at making something a little healthier. I chose to swap out the sugar for a sugar substitute and instead of all-purpose flour I am using White Whole Wheat Flour, more of the benefits of whole wheat, without a strong whole wheat taste. If you do want to use all-purpose flour, the usual substitute is 1:1. Also if you really want to be healthier, feel free to leave out the chocolate chips!
Walnut Chocolate Muffins
- 2 Cups White Whole Wheat Flour
- 1/4 Cup Vegetable Oil
- 1 Egg
- 1 Cup Milk
- 1/2 Cup Granulated Sugar
- 1/2 Teaspoon Salt
- 3 Teaspoons Baking Powder
- 2 Teaspoons Ground Cinnamon
- 1/3 Cup Chopped Walnuts (+ some for the tops)
- 1/2 Cup Chocolate Chips (Optional)
1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake papers or grease the muffin pan.
2. Mix all ingredients in a large bowl. Until well mixed. For mine, I used a sugar substitute instead of real sugar. I still used 1/2 a cup and they taste great.
3. Fill each muffin cup about 1/2 of the way full. Sprinkle more walnut pieces on top if desired.
4. Bake at 350 degrees for 13-18 minutes or until they are lightly golden browned. You can also test to see if they are done but sticking them with a toothpick. As long as there is no batter on it they are done!
5. Allow to cool on a wire rack, although they do taste delicious warm!