Skinny Double Chocolate Muffins

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Skinny_Chocolate_Muffins1_LifeInTheLofthouse   Continuing with healthy recipes for January are these AMAZING, you-would-never-guess-healthy, Skinny Double Chocolate Muffins! These chocolate muffins are so delicious and made with ingredients that are good for you. 🙂

    Believe me, I have tried low-fat muffins and do not think they’re so great. These are different. They’re so much better! Moist and so chocolatey (is that a word?)

   Applesauce and greek yogurt replace the oil in this recipe, and you use half wheat flour and half white. Not only are they guilt-free and taste delish, they whip up in no time. And no need for an electric mixer! 

   These muffins are extra delicious served slightly warm, in my opinion. The chocolate chips through out get a little melted, and make these muffins melt in your mouth. 😀

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Skinny Double Chocolate Muffins
 
Prep time
Cook time
Total time
 
Healthy chocolate muffins that don't taste healthy! These are guilt-free and totally delicious double chocolate muffins!
Author:
Serves: 12
Ingredients
  • ¾ cup unsweetened applesauce
  • ½ cup granulated sugar
  • ¼ cup honey
  • 1 large egg
  • ¾ cup vanilla Greek yogurt (or regular yogurt, plain or vanilla)
  • 2 teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup mini chocolate chips, plus a few more for sprinkling on top
Instructions
  1. Preheat oven to 425 degrees F°. Spray a 12-count muffin tin with cooking spray. (Do Not use cupcake liners, muffins will stick to them!)
  2. In a large bowl, combine applesauce, sugar, honey, egg, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
  3. In a separate bowl, whisk together 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. Bake for 5 minutes at 425 F°. Keeping the muffins in the oven, reduce the temperature down to 375 F° 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 cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
*The initial high temperature is normal. It helps the muffins create that beautiful dome shape*
*Store muffins in an air-tight container up to 5 days.
Muffins also freeze well, up to 3 months. Microwave for 45 seconds to thaw.

 

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8 thoughts on “Skinny Double Chocolate Muffins

  1. I loved these!! But I’m not a huge fan of honey is there anything that I could use the replace the honey for the next time I make them?

  2. Made these tonight thinking I had all the ingredients… HAHA! The joke was on me. I didn’t see the sugar in the recipe but did put in the honey. Discovered I didn’t have enough cocoa powder (I was tripling the recipe) and used some cocoa and dark chocolate bar, melted. Was sure I had chocolate chips… had to use peanut butter chips!! Didn’t have any greek yogurt so used half low fat yogurt and half no fat sour cream. Everything else I did have and I sprayed the paper liners and quickly spread the spray around on the sides of the liners and got great muffins. Probably could have been a bit sweeter since I didn’t even see the sugar on the list but still very good. I’ll try them again with all the right ingredients but these are a winner for me!! And they didn’t stick to the paper!!

    1. update on my revised muffins – the ladies all said to write down exactly what I did so that I will always make them this way. They were a hit!!

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