How To Make Skinny Double Chocolate Chip Muffins
Enjoy a slightly healthier snack with these soft chocolate chip muffins! They’re still equally delectable, and made moist with yogurt and applesauce.
Preheat the oven to 425 degrees F. Spray a 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 and fill them all the way to the top.
Bake for 5 minutes at 425 degrees F then, keeping the muffins in the oven, reduce the oven temperature to 375 degrees F.
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.
Serve and enjoy!
- Calories: 171.84kcal
- Fat: 3.83g
- Saturated Fat: 2.26g
- Trans Fat: 0.02g
- Monounsaturated Fat: 0.18g
- Polyunsaturated Fat: 0.10g
- Carbohydrates: 32.72g
- Fiber: 2.44g
- Sugar: 22.20g
- Protein: 4.31g
- Cholesterol: 3.79mg
- Sodium: 183.10mg
- Calcium: 59.72mg
- Potassium: 103.48mg
- Iron: 1.15mg
- Vitamin A: 0.15µg
- Vitamin C: 3.32mg
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