Skinny Double Chocolate Muffins

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I am so excited to post this recipe today. Why you ask?  Because this delicious, decadent chocolate muffin is made with no fat! No oil, no butter – nothing!  And they taste delicious.  Don’t get me wrong, I’m a fan of fat in baked goods…butter makes everything better!  But when I saw this recipe on Sally’s Baking Addiction , I knew that I had to give it a shot. I love baking with yogurt, like my chocolate zucchini bread or lemon blueberry yogurt loaf, but I usually add in a little oil or butter to keep things rich and moist.  This recipe, on the other hand, uses only nonfat yogurt and applesauce (there is a bit of fat from the 1 egg and the chocolate chips), and the results are amazing! The muffins are so moist.  They are light and fluffy, and so chocolatey tasting.  Even TheBetterHalf liked them, which means they really must be good.  I will eat anything that has chocolate in it, but he is a bit more discerning.  The only problem with these is that they aren’t so skinny when you eat three… 

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Skinny Double Chocolate Muffins
Recipe from Sally’s Baking Addiction

Ingredients
¾ cup unsweetened applesauce
½ cup sugar
¼ cup honey
1 large egg (or 2 egg whites)
¾ cup nonfat Greek yogurt
2 teaspoons vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
½ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ cup mini chocolate chips.

Directions
Preheat oven to 425 degrees F and spray a 12 count muffin tin with nonstick cooking spray. Do not use cupcake liners, as the muffins will stick to them.

In a large bowl, whisk together applesauce, sugar, honey, egg, yogurt, and vanilla until smooth.

In a medium bowl, sift together the white flour, wheat flour, cocoa powder, salt, baking soda, and baking powder.

Stir the dry ingredients into the wet ingredients, mixing until just combined. The batter might be lumpy, which is ok – do not overmix. Fold in the chocolate chips.

Spoon the batter into the muffin tin, filling to the top. Mine made 11 muffins. Bake for 5 minutes at 425, then reduce the oven temperature to 375 and bake for 10 – 13 minutes more. Remove from the oven and allow to cool for a few minutes in the pan, then transfer to a wire rack to cool.

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Comments

  1. says

    I have made these too, they are fantastic! I used all whole wheat white but swapped out some of it for wheat germ. Your photos are 1000 times nicer than mine, though!

  2. says

    This look deliciously chocolatey and light! I haven’t baked with whole wheat flour in awhile because I never like the texture (and sometimes the taste) of the finished product. Amounts of fat don’t concern me as much as empty carbs, so using the complex carbs in whole wheat would be a very good thing. I will give these a try. Thanks, CatyLou. :)

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