Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

Ingredients:

  • ¾ cup unsweetened applesauce

  • ½ cup granulated sugar

  • ¼ cup honey

  • 2 large egg whites (or 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 natural unsweetened cocoa powder

  • ½ teaspoon Real Salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¾ cup mini chocolate chips, plus more for sprinkling on top

Directions:

  1. Preheat oven to 375°F. Line a muffin pan with muffin liners, then spray with non-stick spray.

  2. In a large bowl, whisk the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract until smooth.

  3. 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.

  4. Divide the batter evenly among the muffin cups – fill them almost all the way to the top. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

  5. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

  6. Store in a zip-top bag on the counter for 2-3 days, or in the fridge for up to 5 days. You can also freeze them for up to 3 months!

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