100% Whole Wheat Mini Muffins
Have you ever noticed that when you look for a "whole wheat" baking recipe, the batter is usually half whole wheat flour and half all-purpose flour? Well, when you run out of all-purpose flour, I can tell you, you notice it a lot.
Now I'm not complaining here. I'm certainly guilty of it. Take my whole wheat nectarine upside down cake, or my whole wheat cheese biscuits. I think I'm just scared that whatever I make with whole wheat will end up dry and gross and "taste healthy." Which, according to my friends, is just another way to say tasteless.
But it doesn't need to need this way! Baking with whole wheat can be easy and delicious. Let's take this unsavory preconception of baking with whole wheat away!
And let's do it one mini muffin at a time.
When I bought my mini muffin pan, it was mainly so that I would eat less of the muffins I bake. My thoughts were "if the muffins are smaller, I will realize how much I am eating, and stop after 2. Trick myself and think that I'm actually eating more."
But my friends, it doesn't work this way! You eat one, and say "well that was so small. I guess I'll eat another one." Then another, then another. All of a sudden, you realize you have eaten almost half of the batch and still want more because these things are so gosh darn cute.
With only ¼ cup of butter, and made with 100% whole wheat flour, these are practically a health food. So get baking! I predict that another batch of these mini muffins will make it's appearance in my kitchen soon enough.
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
100% Whole Wheat Mini Muffins
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- ⅓ cup brown sugar
- ¼ cup salted butter, melted
- 14 tablespoon milk
- 1 ½ teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a mini muffin pan and set aside.
- In a medium bowl, mix together the flour, baking powder and baking soda. Set aside.
- In a separate bowl, mix together the egg and sugar until fully combined. Add in the butter, milk and vanilla until fully incorporated.
- Mix in the dry ingredients to the wet ingredients until just combined. Do not overmix! Fold in the chocolate chips
- Scoop some batter into the prepared muffin pan, around ¾ full. Bake for 8-10 minutes. Remove and let cool.
I made these after my 4 year old saw mini muffins at the grocery store (but I don't buy stuff i know how to make!) and they got a resounding 2 thumbs up! I will say, there was too much batter for my 24 cup mini muffin so they were a bit overfilled and took longer to cook. Definitely adding to our rotation though (especially for school lunches)
Yay! I am so glad they were a hit with your 4 year old!
I'm definitely guilty of eating at least half a batch of muffins when they are mini, because, as you said, they are just so darn cute!
What a fun and delicious idea! I agree that 100% whole wheat recipes can often lead to muffins that weigh as much as a brick...but yours look so tasty!! Thanks for sharing!
So cute and delicious (and healthy so I can eat way more than usual :D)
Cheers
Choc Chip Uru
Yes! I love that these are 100% whole wheat! Plus there's just something about mini muffins that's so cute. 🙂
Hooray for whole wheat and mini muffin pans! ! These would make a nice quick breakfast while flying out the door! And I can see how one could get carried away with popping too many of these delectable bites into ones mouth... ! It's the chocolate!! Thanks for this delightful recipe Cathleen!
They are cute! And, I love the flavor of whole wheat. I'd be in trouble with these.
Yummy and healthy!
These mini muffins are so cute...as a matter of fact I love everything that comes in mini size...and the whole wheat just make them even more attractive.
Have a great week Cathleen 🙂