You will not be able to tell that these double chocolate muffins are reduced in fat and have been lightened up!
– 3/4 cup (133g) unsweetened applesauce– 1/2 cup (100g) granulated sugar– 1/4 cup (85g) honey– 2 large egg whites (or 1 large egg)– 3/4 cup (183g) vanilla Greek yogurt*– 2 teaspoons pure vanilla extract
Ingredient
1/2 cup (63g) all-purpose flour1/2 cup (64g) whole wheat flour – 1/2 cup (41g) natural unsweetened cocoa powder– 1/2 teaspoon salt– 1 teaspoon baking soda– 1 teaspoon baking powder– 1/2 cup (90g) mini chocolate chip
Ingredient
Direction
1
Start oven at 425°F (218°C). Spray 12-count muffin pan nonstick. Skip lines.
2
Whisk applesauce, sugar, honey, egg whites, greek yoghurt, and vanilla extract in a large bowl until blended.
3
Sieve the flours, baking soda, cocoa powder, and salt. Slowly add the wet components to prevent overmixing. Removal of flour pockets. little bits of chocolate.
4
Fill muffin cups to the top with batter. Bake the muffins for 5 minutes at 425°F (218°C), then lower the oven temperature to 375°F (191°C).
5
Finish baking for 13 minutes until a toothpick inserted in the centre comes out clean.
6
Before transferring the muffins to a wire rack to cool until they are ready to eat, let them sit in the muffin tin for ten minutes.