I know… I knowwwwww. I make skinny muffins all the time. And yes, I’m sharing another recipe with you today. But can you blame a girl? I love muffins and making them a teensy bit healthier is just so easy to do. I love freezing them for later, grabbing them on the go out the door to work, and snacking on one after I get home. They are just so convenient and I never feel guilty digging in.
Sally’s Skinny Muffin Addiction.
And today’s muffins are totally acceptable for dessert, too. Double chocolate, anyone?
I made these muffins twice last weekend. I developed the recipe as I went. Sometimes the best of recipes just come to me as I’m mixing the whole wheat flour and baking soda together. Other times I have recipe fails, other times I lay in bed and scribble down ideas as I’m falling asleep. All Day I Think About Recipes.
I woke up one morning with no plans at all the make healthy double chocolate muffins – they sort of just happened. And we loved them so much, I made a second batch the next day to freeze. I brought a couple into work and no one could tell that they were healthified. Kevin said the same:
“What is this you’re giving to me?”
“No it’s not.”
Healthy recipes that don’t taste healthy at all are like finding gold.
Today’s healthy chocolate miracle muffins are insanely easy to make. If they weren’t, you bet your bottom dollar I wouldn’t have made two batches in one weekend!
Start with some of your wet ingredients: unsweetened applesauce, some sugar, and honey. Applesauce is taking the place of butter and oil in this recipe; there is simply no need for the added fat. Sometimes healthy baked goods without the presence of fat can be dry and crumbly. I can’t stress enough that these are NOT anything like that. The applesauce and a few other ingredients in the recipe do a fine job keeping the baked muffins moist, tender, and soft.
There is only 1/2 cup of white sugar in the whole recipe, yielding 12 large muffins. 1/2 cup of sweetener is not enough, so I added 1/4 cup of honey as well. Honey sweetens my Skinny Banana Blueberry Muffins too. I love the stuff. A few more wet ingredients are egg whites, greek yogurt, and vanilla extract. Instead of using 1 egg, I used two egg whites to keep the fat count low. Just like the applesauce, the greek yogurt does a fine job keeping the muffins moist and negating the purpose for added fat like butter or oil. I used fat free vanilla greek yogurt, but feel free to use regular yogurt – either low fat, fat free, plain, or vanilla flavored.
Greek yogurt keeps my Skinny Chocolate Peanut Butter Swirl Cupcakes insanely moist and decadent tasting!
The dry ingredients are simple: all-purpose flour, whole wheat flour, unsweetened cocoa powder, and your leavening agents. You will use 1/2 cup of both flours and the cocoa powder, which I loved. It’s so easy to remember! You may sift the dry ingredients together, which I did, but this step is not necessary. Sifting gets rid of any cocoa powder crumbles, making it easy to mix with the other ingredients in the recipe.
The last thing you’ll add? Chocolate chips of course! I used mini chocolate chips. I find that mini chocolate chips gave me more chocolate chip/muffin ratio. Chocolate chips in every bite for the same amount of calories. I’ll take it! Feel free to use regular size, or leave them out completely. I will warn you though: leaving the chocolate chips out will prevent you from enjoying how melty they get inside the muffin after you warm them up in the microwave. Trust me – biting into a warm muffin, filled with melty chocolate chips, and knowing that it is HEALTHY is like heaven on earth!
Oh! Try these with a smear of peanut butter. Just sayin’.
The cupcakes take an easy 18 minutes in the oven. Similar muffin recipes of mine took 20 minutes in my last oven, so I would say anywhere between 18-20 minutes. Be careful with these though – you don’t want to overbake them, which will lead to a dry, course muffin. It’s hard to tell when they are overbaked since they are all chocolate brown; insert a toothpick in one at the 18 minute mark. If it comes out clean, they are ready. If not, bake for 2 more minutes.
I will warn you: do not use cupcake liners for these muffins. The muffins will stick. Sadly, I know from experience. I baked a couple in muffin liners and it was sticky-central. We still ate them though. Obviously.
The smell of chocolate muffins baking in your kitchen is simply unparalleled. Your kitchen has just turned into a bakery and the only thing on the menu is chocolate! Chocolate for breakfast is always a good thing in my world.
Today’s muffins are the perfect healthy recipe. No mixer required, taking 10 minutes to prepare the batter, and are made with so many easy ingredients: greek yogurt and applesauce keep the muffins moist and soft, they are sweetened with only a little sugar and honey, made with whole wheat flour, and practically calorie-free unsweetened cocoa powder.
And mini chocolate chips. Always mini chocolate chips, people.
They taste completely sinful – eating one completely feels like you’re cheating. Again, no one knew these were healthy when they tried one! Sneaky little muffins, aren’t they?
Wait until you try one warm and melty from the oven!! Ok, I’m done convincing you. Make these!
Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months: heat up for 1 minute after frozen.
- 3/4 cup unsweetened applesauce
- 1/2 cup sugar
- 1/4 cup honey
- 2 large egg whites (or 1 large egg)
- 3/4 cup vanilla Greek yogurt (or regular yogurt, plain or vanilla)
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup mini chocolate chips, plus a few more for sprinkling on top
- Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.
- In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
- Sift* the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.
- Divide the batter evenly amount 12 liners - fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
- Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.
*Sifting the dry ingredients is optional. *Why the initial high temperature? See my sky-high muffin dome tricks for more detail.
Recipe source: sallysbakingaddiction.com
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Healthy breakfast recipes? Yeah, I’m all over it.
Skinny Chocolate Peanut Butter No-Bake Cookies – totally acceptable for breakfast.
Healthy Peanut Butter Chunk Oatmeal Bars – make these, without a doubt, every single week. LOVE them.
See my 45 Healthy Recipes For the New Year post.
See more healthy recipes.