And today’s muffins are totally acceptable for dessert. Double chocolate, anyone?
I made these muffins twice last weekend. I developed the recipe as I went. Sometimes the best of recipes just come 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.
Today’s chocolate muffins are very easy to make. Start with some of your wet ingredients: unsweetened applesauce, some sugar, and honey. Applesauce takes the place of butter and oil in this recipe. For a traditional chocolate muffin recipe, you’ll love these double chocolate muffins.
Sometimes baked goods without fat can be dry and crumbly. I can’t stress enough that these are NOTHING like that. There is only 1/2 cup of granulated sugar in the recipe yielding 12 large muffins. 1/2 cup of sugar is not enough, so I use 1/4 cup of honey as well. A few more wet ingredients are egg whites, greek yogurt, and vanilla extract. Instead of using 1 egg, I use two egg whites.
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 can sift the dry ingredients together, which I did, but this step is not necessary. Sifting gets rid of any cocoa powder lumps, 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, but regular size work too.
If you are looking for a recipe that uses all whole wheat flour, try my healthier chocolate banana muffins instead!
Today’s muffins are the perfect breakfast 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, and include whole wheat flour. Not bad for a chocolate treat!
For another lightened up muffin option, try my strawberry chocolate chip muffins next.
Skinny Double Chocolate Chip Muffins Recipe
Ingredients You’ll Need
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.
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