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.
Serves:
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 F 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: 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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