Skinny Double Chocolate Chip Muffins
Ingredients
- 3/4 cup (180g) 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
- 1
Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Do not use liners.
- 2
In a large bowl, whisk the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract until smooth.
- 3
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.
- 4
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.
5 min - 5
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
10 min
