Double Chocolate Chip Muffins (Skinny)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 172.6
- Total Fat: 4.1 g
- Cholesterol: 15.5 mg
- Sodium: 255.2 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 2.5 g
- Protein: 4.2 g
View full nutritional breakdown of Double Chocolate Chip Muffins (Skinny) calories by ingredient
Introduction
Found this on Pinterest and decided to share. Found this on Pinterest and decided to share.Number of Servings: 12
Ingredients
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3/4 C unsweetened applesauce
1/2 C sugar
1/4 C honey
1 large egg (or 2 egg whites)
3/4 C Greek yogurt 0% fat
2 tsp vanilla
1/2 C all purpose flour
1/2 C whole wheat flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 C mini chocolate chips plus a few for the tops
Directions
•Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.
•In a large bowl, combine applesauce, sugar, honey, egg whites, Greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
•Sift the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to over mix, leaving no dry flour. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.
•Divide the batter evenly amount 12 liners - fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
•Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GRAMCRACKER46.
•In a large bowl, combine applesauce, sugar, honey, egg whites, Greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
•Sift the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to over mix, leaving no dry flour. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.
•Divide the batter evenly amount 12 liners - fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
•Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GRAMCRACKER46.
Member Ratings For This Recipe
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MISMEGGO
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MALUANOVA