Even though I try to avoid carbs I have 3 little boys and a husband so I try to make things that they love, but try to make them a tad healthy so…. And we use homemade jam to top if they want instead of butter or just enjoy plain.

3 cups whole wheat flour (very careful not to overmeasure)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, room temperature preferred
1 cup  granulated sugar
1 cup almond milk
1/2 cup  canola oil (or vegetable oil/melted coconut oil)
1 teaspoon vanilla extract
1 and 1/2 cups dark chocolate

Preheat oven to 375- Spray your mini muffin tin with non-stick spray or line with muffin liners. Set aside.
In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in dark chocolate chips.
Divide batter among muffin tins, filling to the top. Bake at 375F degrees for 11-12 min until tops are lightly golden and centers appear set.
Allow muffins to cool for 10 minutes in pan before enjoying. These store great at  room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.