Here at Family Table, we take our baked goods very seriously. So when we find one that can be considered good for you if you squint hard enough, we’re going to milk that option for everything it’s worth! If society allows cake for breakfast, who are we to ask questions? On the contrary, we’re going to find the best options for you to sample for that perfect grab-and-go coffee companion. Any of these three winners are the perfect start to an amazing day, and then again for that midafternoon energy boost. Honestly, it’s always the right time to sample these hearty and delicious whole wheat muffin options! Bon appétit!

Whole Wheat Chocolate Chip Muffins

Submitted by R. Wachsler, Brooklyn, NY

I got this recipe from my sister Ruchie. I first tasted it was when we had a birthday brunch for my mother and was hooked since. These muffins are so easy to make, and they’re really delicious.

Yields 12 muffins

• 1 cup whole wheat flour
• 1 cup oatmeal
• 1/2 cup applesauce
• 1/2  cup honey
• 1/4  cup oil
• 1 egg
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2  tsp baking soda
• 1/2  tsp salt
• 1/2  9-oz (255 g) pkg chocolate chips

Preheat oven to 350°F (175°C).

Combine all ingredients and spoon the batter into a muffin pan. Bake for 20 minutes.

Whole Wheat Chocolate Muffins

Submitted by Toby G. Jackson, NJ

About two years ago, I was looking for a healthier, delicious chocolate muffin recipe to replace the one I used to buy locally. I found this one — and I’ve been making it almost every week since. It’s become my go-to muffin to share with family and friends. These muffins are wholesome and always so appreciated.

Yields 12 muffins

• 1 cup + 2 Tbsp white whole wheat flour
• 1/3 cup cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp instant espresso powder (optional)
• 1/4   tsp kosher salt
• 1/8  tsp cinnamon
• 1/2  cup semi-sweet mini chocolate chips, plus more for sprinkling (optional)
• 2 eggs, at room temperature
• 1/2  cup unsweetened applesauce
• 1/2  cup honey or pure maple syrup
• 1/3  cup unsweetened almond milk
• 1/4   cup avocado oil or light olive oil
• 1 tsp vanilla extract

Preheat oven to 325°F (160°C).

Whisk the flour, cocoa, baking soda, espresso powder, if using, salt, and cinnamon in a large mixing bowl. Stir in the chocolate chips.

Whisk the remaining ingredients well in a separate bowl. Make a well in the center of the dry ingredients and add wet the ingredients. Stir gently just until incorporated.

Fill the muffin cups ⅔ of the way with the batter. If you’d like, you can sprinkle some more chocolate chips on top.

Bake for 18–22 minutes, or until a toothpick comes out clear.

Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently transfer them to the cooling rack so they don’t get soggy.

Enjoy!

Whole Wheat Banana Chocolate Chip Muffins

Submitted by Devora Rauch, Queens, NY

In our house, my whole wheat banana muffins are more than just a recipe — they’re a breakfast staple. Kids, adults, toddlers, and teens all love them, and no one ever complains that they “taste healthy” (even though they are!). I bake double or triple batches at a time, and when we run out, my kids wander the kitchen like lost souls as if cereal isn’t a normal breakfast option. These muffins are soft, sweet, and satisfying — truly a winner that belongs in every home.

Yields 24 muffins

• 3 1/2  cups whole wheat flour
• 2 tsp baking soda
• 1 tsp salt
• 2/3  cup oil
• 1 cup honey
• 4 eggs
• 2 1/4  cup mashed bananas
• chocolate chips

Preheat oven to 325°F (160°C).

Stir the flour, baking soda, and salt in a bowl.

In a separate bowl, beat the oil and honey. Add the eggs and beat well. Add the bananas and beat to combine.

Add the dry ingredients to the wet ingredients and mix. Fold in the chocolate chips. Spoon the batter into a greased or lined muffin pan.

Bake for 15 minutes, or until muffins are golden brown.