Healthy Chocolate Lover's Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 1/2 cup Liquid honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 1/4 cup Cocoa powder, unsweetened
  • 2 tsp Vanilla extract
  • 1 cup Whole wheat pastry flour

• Dairy

  • 1 cup Greek yogurt, plain

Found on runningwithspoons.com

Description

Ingredients

• 1 cup (120 g) whole wheat pastry flour*
• 1/4 cup (20 g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 large egg
• 1 cup (225 g) plain Greek yogurt**
• 1/2 cup (160 g) liquid honey
• 1/2 cup (120 ml) unsweetened applesauce***
• 2 tsp vanilla extract
• 1/2 cup (80 g) chocolate chips

Directions

• Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.
• In a large mixing bowl, whisk together the flour, cocoa, baking powder, and baking soda. Set aside.
• In a separate bowl, beat the egg until it becomes slightly frothy before whisking in the yogurt, honey, applesauce, and vanilla.
• Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips.
• Divide the batter evenly among the 12 muffin cups, filling each until theyre about 3/4 of the way full. Top with additional chocolate chips, if desired.
• Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.