Skinny Double Chocolate Muffins
Healthy chocolate muffins that don't taste healthy! These are guilt-free and totally delicious double chocolate muffins!
Servings 12
Ingredients
- 3/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 3/4 cup vanilla Greek yogurt or regular yogurt, plain or vanilla
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat 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
Instructions
- 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!)
- 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.
- 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.
- 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.
- 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.
*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.