Double-Chocolate Muffins

Total Time
Prep 15 mins
Cook 20 mins

Whole wheat flour and high-fiber cereal are the goodies tucked in a chocolate-lover's sweet muffin. From the Web Site.

Ingredients Nutrition


  1. Heat oven to 375°F Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  2. In medium bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
  3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.


Most Helpful

I had really high hopes for the recipe from the other reviews. I was kind of disappointed. I was hoping for something that tastes like a VitaTop Muffin. This doesn't. This was tasty, but it does taste healthy. It has a great texture for being healthy, though. It feels like you're eating a not-too-sweet, slighlty gritty chocolate cup cake. I would make this again.

ShaGun March 30, 2010

These are really good! They tasted great warm out of the oven - nice chocolate flavor, good texture and healthy too. What's not to love? Thanks for posting!

Chris from Kansas September 02, 2010

Oh my, are these good!! I subbed milk + lemon juice for the buttermilk and crushed All-Bran (instead of the Fiber One) in my Magic Bullet. We've tried a few double chocolate muffin recipes (both "healthy" and non) and all (DH and 3 DDs aged 9, 5, & 2) agreed these are the best! Thanks!! UPDATE: Instead of crushing the All-Bran, I left it to soak in the milk/lemon juice mixture for 10 minutes or so. Also tried pouring the mix into a loaf pan and baked at the same temp for about 45 minutes. Made a superb loaf which folks think is "cake" (heeheehee!). Will be using this recipe a lot, I can see, since they don't last long in my house...

Gourmet RD November 19, 2009

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