Healthy Chocolate Muffins

Healthy…. and chocolate… in the same sentence?! No this is not a typo! While I wholeheartedly believe in indulging especially when it comes to dessert, it is always nice to be able to indulge in a treat and not feel guilty. Hence, these muffins!

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These bad boys use applesauce, non-fat Greek yogurt and honey as substitutes for butter and sugar and help to keep them super moist. The chocolate satisfies your sweet tooth and definitely keeps me happy! Plus this batter looks like mousse and is so light and airy!

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I’m going to be honest here… I kinda throw things in willy nilly when I’m baking. I don’t adhere to a strict you must add this ingredient first followed quickly by this one. Don’t get me wrong– specific things are crucial to add in order, like when dealing with yeast. (Yeast and I have a love/hate relationship, that’s a blog post for another day) But I am working on making sure I’m doing things at least in a logical sense, so to this end all the ingredients in my ingredients lists will be chronological in terms of how I used them! Nifty huh? Simple things in life, I know.

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This can be your guilt free recipe to make after a few Memorial Day Weekend indulgences– it’s perfect timing! So get out there and enjoy your BBQ’s and hopefully it’s sunny where you are–it’s cold in Chicago 😦  — remember to honor those who have fallen and enjoy yourselves!

Ingredients: IMG_3195

  • 1/2 cup plain applesauce
  • 1/4 cup honey
  • 1 large egg
  • 1 cup non-fat Greekyogurt
  • 2 tsp vanilla extract
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup chocolate chips

 

Directions:

1. Preheat your oven to 425 degrees. Line your cupcake tins with liners or spray with a non stick spray.

2. In a large bowl mix together your applesauce, honey, egg, yogurt and vanilla with a whisk until smooth. You’re really goign to need a whisk to mix up the egg and yogurt well enough! Add the dry ingredients slowly to the wet mixture so that it blends together. Lastly fold in the chocolate chips. The batter is going to be so light and fluffy you won’t believe it!

3. Fill cups until almost full and place on center rack of the oven. Bake for 5 minutes at 425. After 5 minutes, turn the oven down to 375 and bake for another 15 minutes. The change in temperature is to help the muffins rise more, however because these don’t have butter and sugar they will deflate a bit after you take them out– it’s ok! Let them cool and Enjoy!

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NOM.

 

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