Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
- In a large bowl, whisk together the whole wheat flour, wheat germ, all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
- In a medium bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are fine. Do not overmix or the muffins will be tough.
- Fold in the chocolate chips, then divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–22 minutes, until a toothpick inserted in the centre comes out clean and the tops are lightly golden. Cool in the pan for 5 minutes, then transfer to a wire rack.
Nutrition
Notes
Net carbs: 26g per muffin (28g total carbs minus 2g fiber).
Substitutions: Swap buttermilk for any plant-based milk + 1 tablespoon apple cider vinegar for a dairy-free version. Use coconut sugar in place of granulated sugar for a lower-GI option.
Storage: Store in an airtight container at room temperature for 3–4 days, refrigerated for up to 1 week, or freeze individually for up to 3 months.
Reheating: Microwave a frozen muffin for 30–45 seconds, or thaw overnight at room temperature.
