Skinny Double-Chocolate & Peanut Butter Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 2 tbsp Honey
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Brown sugar, lightly packed
  • 1/4 cup Cocoa powder
  • 5 tbsp Dark chocolate chips
  • 2 tbsp Oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup Greek yogurt, plain

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 425 degrees F. Spray the 9 of the cavities in a muffin tin and fill the other three up halfway with water (ensures even baking).
• Do not use muffin liners! The muffins wont come out well.
• In a large bowl, stir together the cocoa powder, oat flour (blend regular oats until they are a flour consistency. Make sure to measure the oats AFTER being blended), baking soda, baking powder, salt, and brown sugar.
• In a separate bowl, combine the peanut butter (do not warm up), applesauce, Greek yogurt, vanilla, and honey. Beat until completely combined.
• Beat together dry and wet ingredients and add in the egg. Make sure to not overstir or overmix - that is what makes muffins dense.
• Stir in the chocolate chips and (if desired) top each muffin with a few more.
• Bake at 425 degrees for 5 minutes and then reduce the heat to 350 degrees and continue to bake for 13-15 more minutes or until a toothpick inserted in the center comes out clean.