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Chocolate Muffins

 Chocolate Muffins
"I first made these fancy nut-topped muffins for a Valentine's Day breakfast for my husband and son," reports Carol Gaus of Itasca, Illinois. "Applesauce keeps them moist and eliminates the need for oil."
12 ServingsPrep/Total Time: 30 min.


  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsweetened applesauce
  • 1/2 cup fat-free milk
  • 1/2 cup egg substitute
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup sliced almonds


  • In a bowl, combine the flour, sugar, cocoa, baking powder and baking
  • soda. In another bowl, whisk the applesauce, milk, egg substitute
  • and vanilla until smooth. Stir into dry ingredients just until
  • moistened.
  • Coat muffin cups with cooking spray; fill three-fourths full with
  • batter. Sprinkle with almonds. Bake at 400° for 20-25 minutes or
  • until muffins test done. Cool for 10 minutes; remove from pan to a
  • wire rack. Yield: 1 dozen.
Nutritional Facts: One muffin equals 119 calories, 2 g fat (0 saturated fat), trace cholesterol, 171 mg sodium, 23 g carbohydrate, 0 fiber,

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Chocolate Muffins (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 1-1/2 starch.