Description
You won’t realize these double chocolate muffins are lightened-up and low fat!
Ingredients
- 3/4 cup (133g) unsweetened applesauce
- 1/2 cup (100g) granulated sugar
- 1/4 cup (85g) honey
- 2 large egg whites (or 1 large egg)
- 3/4 cup (183g) vanilla Greek yogurt*
- 2 teaspoons pure vanilla extract
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (64g) whole wheat flour (spooned & leveled)
- 1/2 cup (41g) natural unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup (90g) mini chocolate chips, plus a few more for sprinkling on top
Instructions
- Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Do not use liners.
- In a large bowl, whisk the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract until smooth.
- 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.
- Divide the batter evenly among the muffin cups – fill them all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 375°F (191°C). Bake for an additional 13 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
Notes
- Make Ahead & Freezing Instructions: Muffins stay soft, fresh, and moist at room temperature or in the refrigerator for up to 5 days. Muffins freeze well for up to 2-3 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
- Special Tools (affiliate links): 12-count Muffin Pan | Glass Mixing Bowl | Whisk | Fine Mesh Sieve | Cooling Rack
- Yogurt: You can also use regular yogurt—plain or vanilla.
- Sifting: Sifting the dry ingredients is optional, but recommended to rid any cocoa powder lumps.
- Tall Muffin Tops: Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
- Nutrition: According to SparkRecipes, these muffins have 165 calories, 3g fat, and 34g carbs each.