I was planning on making banana bread with Felix when he asked if we could make “those chocolate muffins” instead. The only chocolate “muffins” I have ever made have been cupcakes — and that wasn’t going to happen. So I googled “healthy chocolate muffins” and found an amazing recipe for dense, moist chocolate muffins made with applesauce and low-fat Greek yogurt on Sally’s Baking Addiction. I took it upon myself to test the recipe and boy, am I glad I did. You will be, too. Thanks, Sally!

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Recipe: Healthy Chocolate Muffins

Makes 12 muffins

 

Ingredients

¾ cup unsweetened applesauce

½ cup sugar

¼ cup honey

1 large egg

¾ cup vanilla Greek

2 teaspoons vanilla extract

½ cup all-purpose flour

½ cup whole wheat flour

½ cup unsweetened cocoa powder

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

½ cup mini chocolate chips and a few extra for sprinkling on top

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Preheat your oven to 425°F. Grab a medium bowl and measure your wet ingredients: ¾ cup unsweetened applesauce, ½ cup sugar, ¼ cup honey, 1 large egg, ¾ cup vanilla Greek Yogurt. Combine with a spatula.

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In another bowl, combine the dry ingredients: ½ cup all-purpose flour, ½ cup whole wheat flour, ½ cup unsweetened cocoa powder, ½ teaspoon salt, 1 teaspoon baking soda and 1 teaspoon baking powder. Mix to combine with a fork or whisk.

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Mix the dry ingredients into the wet ingredients gradually, until no lumps of flour are left; do not over mix. Add ½ cup mini chips. Grease a muffin tray and divide your batter.

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Sprinkle some mini-chips onto each muffin. Sally says to bake for 5 minutes at 425F and then bring the heat to 375F for 13 minutes, or until the muffins are cooked through (test with a toothpick). I baked for an additional 2 minutes. In any case, once the muffins have cooled, dive in guilt-free!

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Recipe: Healthy Chocolate Muffins

Makes 12 muffins

Ingredients:

¾ cup unsweetened applesauce

½ cup sugar

¼ cup honey

1 large egg

¾ cup vanilla Greek yogurt

2 teaspoons vanilla extract

½ cup all-purpose flour

½ cup whole wheat flour

½ cup unsweetened cocoa powder

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

½ cup mini chocolate chips and a few extra for sprinkling on top

Directions:

1) Preheat oven to 425F.

2) In a medium bowl, combine the applesauce, sugar, honey, egg, and vanilla Greek yogurt.

3) In another bowl, combine the all-purpose flour, whole wheat flour, unsweetened cocoa powder, salt, baking soda and baking powder.

4) Whisk together the dry ingredients and add gradually to the wet. Stir to combine but don’t over mix; make sure the flour has been incorporated (a few lumps is okay). Mix in the chocolate chips.

5) Grease a muffin tin and divide the batter. Top with a few more chips on each muffin.

6) Bake for 5 minutes at 425F, bring temperature down to 375F and keep baking for another 13-15 minutes or until a toothpick pulls off clean form the center of a muffin.

 

 

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

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