Whole Wheat Chocolate Chocolate Chip Muffins

This whole wheat chocolate muffin recipe was inspired by Theresa Harrington of Sheridan, Wyoming. I found her original recipe on Taste of Home.com.

Note: The recipe below is different from the one found on Taste of Home.com. I mill my own flour so I adjusted the recipe accordingly. I also put in the whole container of apple sauce…turns out perfect every time!

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 32 Muffins
Serving Size: 1 Muffin
Calories per serving: 165

Whole Wheat Chocolate Chocolate Chip Muffins


  • 1 cup of hard white wheat
  • 2 cups of soft white wheat
  • 2 cups packed brown sugar
  • 1/2 cup baking cocoa
  • 1-1/4 teaspoons salt
  • 1 teaspoon non-aluminum baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • Whole 23 ounce jar of apple sauce
  • 1-3/4 cups whole milk
  • 2 TBSP olive oil
  • 1 TBSP teaspoons Pure Vanilla Extract
  • 1-1/4 cups semisweet chocolate chips


  1. Grind the 1 cup of hard white and 2 cups of soft white. (Use it all…don’t worry about measuring it after it’s ground)
  2. In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
  3. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.