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Whole Wheat Chocolate Chip Muffins

With added dark chocolate, these Whole Wheat Chocolate Chip Muffins are a great snack or lunch box treat for the whole family.

Serves 12, prep time 5 mins, cook time 20 mins


  • cooking oil spray
  • 2 cups whole wheat self-rising flour
  • 1/2 cup dark chocolate chips
  • 2 free-range eggs
  • 1 cup reduced-fat milk of choice  
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 tsp vanilla extract


  • Preheat oven to 325°F and lightly spray 12 holes of a muffin tin tray with cooking oil spray or line with muffin cases.
  • Sift flour into a large mixing bowl and combine with the chocolate chips.
  • Whisk eggs and combine with milk, olive oil, honey and vanilla.
  • Make a well in the flour mix and add all the liquids, stir to combine well.
  • Divide batter between each muffin tin hole and bake for 15-20 minutes until a skewer comes out clean when inserted in the center.
  • One muffin is one serving. Leftovers can be stored in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.


Nutritional Information Per Serving

183 calories 

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