You would never know that these Skinny Double Chocolate Chip Muffins are low calorie and low fat!
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?
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
- 2 1/2 ounces whole wheat flour (approximately 1/2 cup)
- 2 1/2 ounces all-purpose flour (approximately 1/2 cup)
- 1/2 cup Dutch-processed cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large egg whites (or 1 large egg)
- 3/4 cup plain nonfat greek yogurt
- 2 1/2 teaspoons pure vanilla extract
- 1/2 cup mini chocolate chips + more for on top
- Preheat the oven to 425 degrees F, and lightly grease a 12-cup muffin pan with baking spray.
- 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.
- 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.
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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