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.
Ingredients
- ¾cupunsweetened applesauce
- ½cupgranulated sugar
- ¼cuphoney
- 2large egg whites,or 1 large egg
- ¾cupvanilla Greek yogurt
- 2tsppure vanilla extract
- ½cupall-purpose flour,spooned and leveled
- ½cupwhole wheat flour,spooned and leveled
- ½cupnatural unsweetened cocoa powder
- ½tspsalt
- 1tspbaking soda
- 1tspbaking powder
- ½cupmini chocolate chips,plus a few more for sprinkling on top
Instructions
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Preheat the oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray. Do not use liners.
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In a large bowl, whisk the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract until smooth.
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Sift the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix.
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Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky.
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Divide the batter evenly among the muffin cups and fill them all the way to the top.
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Bake for 5 minutes at 425 degrees FÂ then, keeping the muffins in the oven, reduce the oven temperature to 375 degrees F.
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Bake for an additional 13 minutes or until a toothpick inserted in the center comes out clean.
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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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Serve and enjoy!
Nutrition
- Calories:Â 171.84kcal
- Fat:Â 3.83g
- Saturated Fat:Â 2.26g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 0.18g
- Polyunsaturated Fat:Â 0.10g
- Carbohydrates:Â 32.72g
- Fiber:Â 2.44g
- Sugar:Â 22.20g
- Protein:Â 4.31g
- Cholesterol:Â 3.79mg
- Sodium:Â 183.10mg
- Calcium:Â 59.72mg
- Potassium:Â 103.48mg
- Iron:Â 1.15mg
- Vitamin A: 0.15µg
- Vitamin C:Â 3.32mg
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