Easy Whole Wheat Chocolate Chip Muffins Recipe – Oats & Cocoa

Last Updated on 2 months by Neha Deshmukh

Easy Whole Wheat Chocolate Chip Muffins Recipe – Oats & Cocoa

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and easy treat that doesn’t compromise on taste or health. These whole wheat chocolate chip muffins are exactly that! I first made these when my little one started asking for something “chocolatey but not too bad” – and honestly, they’ve become a staple in our house ever since. They’re perfect for a quick breakfast, an afternoon snack, or even a little something sweet after dinner. Let’s get baking!

Why You’ll Love This Recipe

These muffins are a winner for so many reasons. They’re incredibly easy to whip up – seriously, from start to finish, you’re looking at around 10 minutes of prep and just 2 minutes in the microwave! Plus, they’re made with whole wheat flour and oats, giving them a lovely texture and a boost of goodness. And of course, who can resist a chocolate chip muffin? They’re just pure comfort in a bite. Makes 6 servings.

Ingredients

Here’s what you’ll need to make these delicious muffins:

• 1 cup Whole Wheat Flour (about 120g)
• ½ cup Oats powder (about 60g)
• 3 tbsp unsweetened Cocoa Powder (about 20g)
• 1 tbsp Baking powder (about 8g)
• ½ tbsp Baking soda (about 2.5g)
• Pinch of Salt
• 2 cups Brown sugar, powdered (about 300g)
• 50 ml Coconut oil
• 1 Egg
• 1 tbsp Vanilla essence (about 7.5ml)
• ½ cup Curd, whisked (about 120ml)
• 6 tbsp Dark Chocolate chips (about 60g)

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour adds a lovely nutty flavour and a good dose of fibre. It’s a small change that makes a big difference.

Oats powder not only adds to the nutritional value but also gives the muffins a wonderfully soft texture. You can easily make your own by blending rolled oats in a food processor until finely ground.

I love using coconut oil in these muffins because it adds a subtle sweetness and keeps them incredibly moist. You can definitely use melted butter if you prefer, but coconut oil gives them a unique flavour.

And when it comes to cocoa powder, you have options! Dutch-processed cocoa powder will give you a darker, milder flavour, while natural cocoa powder will be a bit more acidic and intense. Both work beautifully – it just depends on your preference.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a nice big mixing bowl, combine the whole wheat flour, oats powder, cocoa powder, baking powder, baking soda, and a pinch of salt. Give it a good whisk to make sure everything is evenly distributed.
2. Now, add the powdered brown sugar, coconut oil, egg, and vanilla essence. Pour in the whisked curd. Mix everything together until just combined. Don’t overmix – a few lumps are perfectly fine! Overmixing can lead to tough muffins.
3. Gently fold in those glorious dark chocolate chips, reserving a few for sprinkling on top.
4. Spoon the batter into silicone muffin liners. Fill them to the top if you’re making jumbo muffins, or about ¾ full for regular-sized ones.
5. Pop them into the microwave on high for 2 minutes, or until a toothpick inserted into the centre comes out clean. Let them cool for about 5 minutes before enjoying!

Expert Tips

Want to make sure your muffins turn out perfectly every time? Here are a few tips:

• Don’t overmix the batter! Seriously, this is the key to fluffy muffins.
• Use room temperature ingredients. This helps everything blend together smoothly.
• Silicone muffin liners are your friend. They prevent sticking and make cleanup a breeze. If you don’t have them, grease your muffin tin really well.
• Check for doneness with a toothpick. Every microwave is different, so start with 2 minutes and add 30 seconds at a time if needed.

Variations

These muffins are a great base for all sorts of fun variations!

• Vegan Adaptation: Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use a plant-based curd.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking.
• Spice Level: My friend Priya loves adding a teaspoon of cinnamon or cardamom to the batter for a warm, fragrant twist.
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of chopped nuts on top. For Christmas, a little orange zest feels festive! They make lovely homemade gifts too.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a glass of cold milk or a cup of chai. They’re also fantastic with a dollop of yogurt and some fresh fruit.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months.

FAQs

Let’s answer some common questions:

• What type of oats powder works best in this recipe? I recommend using finely ground rolled oats. You can buy it pre-made, or make your own in a food processor.
• Can I substitute the coconut oil with another oil? Yes, you can! Melted butter, vegetable oil, or canola oil will all work.
• Can I make these muffins ahead of time? Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just add the baking powder and baking soda right before baking.
• How do I adjust the sweetness level? You can reduce the amount of brown sugar slightly if you prefer less sweet muffins.
• What’s the best way to store leftover muffins to keep them fresh? An airtight container is key! Wrapping them individually also helps prevent them from drying out.