Healthy Chocolate Muffins

YUMMY! EASY! DELICIOUS! HEALTHIER! That is a great combination! and NO BUTTER or OIL. This little treat is just perfect for snack time ~ made with egg whites, applesauce, whole wheat flour and cocoa and topped with a little piece of chocolate as soon as they come out of the oven to give you that melty goodness!

Super fudgy, extra chocolatey, very moist and low in calories and only enough sugar to make them a bit sweet. Enjoy your chocolate treat today without feeling guilty but let me tell you, it’s hard to eat only one 🙂

Healthy Chocolate Muffins

Servings: 24 mini muffins or 12 regular muffins
Difficulty: Easy
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“A quick and easy healthier mini chocolate muffin that contains no oil or butter ~ super moist, super fudgy, super DELICIOUS!”

Ingredients:

3/4 cup whole wheat flour
3/4 cup white flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
6 TBSP unsweetened cocoa powder
3/4 cup skim milk
3 egg whites (if using liquid egg whites use 4 1/2 TBSP)
3/4 cup unsweetened applesauce
1/2 cup sugar
1 tsp vanilla extract
1/4 cup of dark chocolate chips or 12 pieces of dark chocolate bar
Optional Garnishes: coconut (that is what I used), fresh raspberry, nuts such as walnuts or pecans, mini marshmallows for the kids ~ use whatever you have in the pantry!

Preparation

Preheat oven to 325 and spray mini muffin tin with cooking spray ~ do not skip this step as they will stick on. You can also use cupcake liners but you need to spray them lightly!

In a large bowl, whisk together the flour, salt, baking powder, baking soda and unsweetened cocoa powder.

In a separate bowl, whisk together the unsweetened applesauce, skim milk, egg whites, sugar and vanilla extract.

Add wet ingredients to dry ingredients and gently stir the batter until just combined. It will be a bit lumpy.

Pour evenly into prepared muffin tins. Bake for 10 – 12 minutes for mini muffins and 15 – 18 minutes for regular muffins.

As soon as muffins come out of the oven, turn off the oven. Put a piece of chocolate or a couple of chocolate chips on the top of each hot muffin (if you made mini muffins, cut the chocolate pieces in half) and return to the oven for a few seconds to melt. Using the back of a spoon, spread the chocolate on the muffin top. Let cool in muffin tin for a few minutes ~ carefully remove from the muffin tins. Garnish with your favorite topping and enjoy! 🙂 Once cooled, store in a covered container for 2 to 3 days.

NOTE: DO NOT use an electric mixer with this recipe. Gently stir the wet ingredients into the dry ingredients just until all the dry ingredients are incorporated then divide evenly into muffin cups. Also, for the chocolate bars I used individual wrapped pieces of chocolate that I purchased at Costco.

http://www.aroundthebaywithdd.com

Recipe adapted from http://www.joybauer.com

Loving this Life Living “Around the Bay” ~ DD