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
Ingredients
- 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
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Oooh I’ve loved these muffins since the first time I saw em! So good!
They’re gorgeous, Jen! And when I saw the title, I thought, oh wow, Sally has a recipe like that. It’s nice of you to simply link back to her site for the credit and recipe. I bet she appreciates it. And I appreciate you linking my muffins. Lately I’ve been trying more muffin recipes (and cupcakes, donuts, etc) and it’s so true what you said – sometimes you’d rather just use someone’s tried and true recipe rather than possibly having one fail on you in the effort of reinventing the wheel :)
I suppose I could have tweaked an ingredient and shared an “adapted” recipe but I’d rather see Sally get the traffic since she did all the hard work :)
I would just love to have a warm double chocolate chip muffin right now! They look marvelous!
Yum Jen! These muffins look amazing!! Nothing like a double chocolate chip muffin!!
Thanks so much or linking back to my recipe, Jen! That really means a lot to me. And that you emailed me about it too. You are thoughtful! And I know what you mean about recipe failures. I’ve had 6 in the past week. SIX! But you just gotta keep on plugging away. I know what you mean about just using someone else’s recipe to avoid failures – I bake from my avorite cookbook all the time. Saves a headache, right?! Anyway, I’m so happy you liked these!
Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).
Thanks, Zach, I think that’s the third time you’ve left this comment. I’m aware of your site :)
Your photos are always so gorgeous!
These look so yummy! I love “skinny” food that doesn’t look “skinny”! :)
Aren’t recipe fails the worse? We should probably devote a few pages to the Hall of Recipe Shame and share what we’ve learned. I believe every fail makes you a better cook.
I just had a muffin recipe bomb last night :( I totally get where you’re coming from, but just remember all of the successes that you have had as well!!!
I’m sure I’m not alone in admitting that you had me at “skinny” and “double chocolate”…and I love that you aren’t above sharing somebody else’s recipe success even after you’ve had a clunker or two…, that kind of attitude makes the food blog world a nicer place :)
I literally just had 2 epic recipe failures this afternoon, so I feel ya :)
These muffins look so amazing, Jen! I wish I could just reach through the screen and eat one.
I’m all about chocolate for breakfast. Love these muffins!
Don’t these look scrummy. Off to check out the recipe.
Jen,
I really like how the lit up side of the muffin is in focus in the second photo–that’s a nice touch.
Also the use of a dark plate with a dark muffin. You’ve really made it work. I am sure the recipe is delicious and I will head over to Sally’s to check it out, but I am studying and learning quite a bit just with these two photos.
Thanks!
I’m so glad you like them :)