Of late, I am trying to have on-hand at least one “to-go” type of food item for those days when everyone at home is running around like a hamster trying to get ready to start the day. One of my ultimate favorite is Swiss-style muesli (aka overnight oats, chia pudding). Store bought granola bars (and their friends and family) are convenient but they are usually packed with lots of refined sugars and other unnecessary ingredients that are used to extend their shelf-life. So, I have been thinking of alternatives to help us eat a litter healthier.
This is where this recipe fits in. I am not saying these whole wheat muffins are totally healthy at all. They are definitely carb-heavy. Each muffin has about a tablespoon of added sugar (which equates to about 12 grams/48 calories of added sugar in each muffin plus whatever is in the chocolate chips). American Heart Association recommends less than 100 calories from sugar for women and 150 for men. On the other hand, 12 muffins use up only 2 eggs and 1/4 cup of butter, so I guess that may qualify them to be low-fat? 🙂
Having said that, I think these are probably better for you than most of the regular muffins that one might get at a grocery store, school/office cafeteria or at a coffee-shop. If you are used to super moist and light muffins, be forewarned that these muffins are on the denser side due to the small amount of added fat and the denseness of whole wheat as compared to all-purpose flour. However, these are quite soft and full of flavor (especially with the hint of orange flavor in them) and I hope you will enjoy them as much as we did.
Whole wheat chocolate muffin
1/4 cup butter
1/4 cup prune puree (homemade or store bought)
2/3 cup sugar
2 large eggs
1 tablespoon grated orange zest
1 teaspoon vanilla
1/2 cup 1% milk
1 1/2 cup whole wheat flour
1/4 cup ground flax
1/4 cup cocoa (I used Dutch processed)
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips
1. Preheat oven to 350F.
2. In a large bowl, blend butter, prune puree and sugar until well mixed and light.
3. Add eggs, one at a time, blending well after each addition.
4. Add vanilla and orange zest.
5. Mix all the dry ingredients, except chocolate chips in a medium bowl.
6. Add dry ingredients to wet ingredients alternating with 1% milk.
7. Slowly stir in chocolate chips.
8. Pour batter into a 12-muffin pan lightly sprayed with non-stick cooking spray or lined with paper liners.
9. Bake in the preheated oven for 16-19 minutes and test for doneness.
10. Let cool and transfer to airtight storage container.