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  • 1 1/2 cups whole wheat flour
  • 3/4 cup all-purpose flour
  • 2 ounces (1/4 cup) semisweet chocolate chips
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2 egg whites
  • 3/4 cup low-fat milk
  • 1/2 cup low-fat plain yogurt
  • 1/4 cup maple syrup
  • 1/4 cup sunflower oil


Serves: 12 muffins


Preheat oven to 400°F with the middle rack at the ready. Line a muffin pan with 12 paper liners.

Place the flours, chocolate chips, cocoa powder, baking powder and baking soda in a large bowl and make a well in the center. Beat the egg and egg whites briefly in another large bowl then beat in the milk, yogurt, maple syrup and oil until smooth and well-combined. Mix the wet mixture into the dry ingredients with as few stirs as possible to get a wet, sloppy mixture.

Pouring the mixture from a pitcher or using two spoons (or I like to use a mechanical ice-cream scoop), divide the mixture among the 12 cups. Pop the muffins in the oven to cook for about 20 minutes or until a skewer inserted into the middle of one of the muffins comes out clean and the cupcakes feel spongy to the touch.

Remove from the oven and once cool enough to handle, transfer them onto a wire rack to cool completely (although these are most delicious eaten warm).