Skinny Double Chocolate Chip Muffins

• Vegetarian

• Refrigerated

  • 2 Egg whites, large

• Canned Goods

  • 3/4 cup Applesauce, unsweetened

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips, mini
  • 1/2 cup Cocoa powder, natural unsweetened
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1/2 cup Whole wheat flour

• Dairy

  • 3/4 cup Vanilla greek yogurt

Found on sallysbakingaddiction.com

Description

Ingredients

• 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 (or regular yogurt, plain or vanilla)
• 2 teaspoons vanilla extract
• 1/2 cup (62g) all-purpose flour (spoon & leveled)
• 1/2 cup (64g) whole wheat flour (spoon & leveled)
• 1/2 cup (42g) natural unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup (90g) mini chocolate chips, plus a few more for sprinkling on top

Directions

• Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Do not use liners. In a large bowl, whisk the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract until smooth. Sift1 the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. Divide the batter evenly among the muffin cups - fill them all the way to the top. Bake for 5 minutes at 4252 then, keeping the muffins in the oven, reduce the oven temperature to 375°F (191°C). Bake for an additional 13 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat. Make ahead tip: Muffins stay soft, fresh, and moist at room temperature or in the refrigerator for up to 5 days. Muffins freeze well for up to 2-3 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.