Skinny Double Chocolate Chip Muffins

Skinny Double Chocolate Chip Muffins ~ Photo by Savory Simple

Most of the time I’m in the kitchen, I’m creating recipes from scratch. It’s what I love to do more than anything in the world (aside from maybe photography). Recipe development brings me a tremendous amount of joy, and I love the creativity involved. 

The problem with creating recipes from scratch is that they often fail and I have nothing to show for my hard work except for frustration. Earlier this week I attempted to make homemade frozen yogurt for the first time in my ice cream maker and it turned into a solid block of yogurt ice. Sometimes the cookies have a weird taste or the sauce breaks or the cake collapses. I choose to not blog about these incidents; why would I?

Skinny Double Chocolate Chip Muffins ~ Photo by Savory Simple

It’s my job to make recipes look easy and carefree so you can relax and enjoy. And every now and then I want to do the same thing. Last week I wanted a muffin that was easy on the waistline but that still tasted sweet and sinful. Instead of creating a new recipe I hopped over to Sally’s Baking Addiction to peruse her recipe index. I immediately settled on her Skinny Double Chocolate Chip Muffins. I had everything already in my kitchen and they were so incredibly easy to prepare. These muffins were moist, light and full of chocolate awesomeness. I will be making them again many more times and I highly recommend that you give them a try.

Skinny Double Chocolate Chip Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 2½ ounces (approximately ½ cup) whole wheat flour
  • 2½ ounces (approximately ½ cup) all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup unsweetened applesauce
  • ½ cup granulated sugar
  • ¼ cup mild honey
  • 2 large egg whites (or 1 large egg)
  • ¾ cup plain nonfat greek yogurt
  • 2½ teaspoons pure vanilla extract
  • ½ cup mini chocolate chips + more for on top
  1. Preheat the oven to 425 degrees F, and lightly grease a 12-cup muffin pan with baking spray.
  2. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, salt, baking powder and baking soda. In a separate large bow, whisk together the applesauce, sugar, honey, egg whites, yogurt, and vanilla until smooth. Slowly stir the wet ingredients into the dry, taking care not to over-mix. Stir in the chocolate chips.
  3. Divide the batter evenly into the prepared pan, filling all the way to the top, and sprinkle a few extra chocolate chips on top of each muffin.
  4. Bake for 5 minutes, then reduce the oven temperature to 375 degrees F and bake for an additional 13 minutes, or until a toothpick inserted in the center comes out clean.
Barely adapted from Sally's Baking Addiction


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