Tuesday, August 27, 2013

Skinny Double Chocolate Chip Muffins

I adore these muffins.  My kids love anything chocolate and they always think they're getting a treat when they can eat chocolate for breakfast.  The amazing thing about these muffins is that they don't have a lot of sugar.  These muffins are with unsweetened applesauce, honey and Greek yogurt.
The other thing I adore about these muffins, besides the chocolatey goodness, is that they are easy to make.  I've made these with the help of my 3 kids and even though some of the ingredients amounts didn't get put into the batter perfectly (somehow additional flour, sugar and chocolate always get added when baking with my kids) the muffins still turned out to be amazing.
Skinny Double Chocolate Chip Muffins (source: Sally's Baking Addiction)
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 cup all-purpose 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

  1. Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.
  2. In a large mixing bowl, combine the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract.  Whisk all together.
  3. Sift  the flour, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix.  Fold in the mini chocolate chips. The batter may look a little chunky.  This is alright.
  4. 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.
  5. Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. 

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