Chocolate Chocolate Chip Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch
YIELD: 32 muffins.
The title says it all! I use whole wheat flour and applesauce to make the muffins lighter without sacrificing any flavor. We make these chocolate chocolate chip muffins for breakfast at the school where I work. —Theresa Harrington, Sheridan, Wyoming
Ingredients
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2-1/2 cups all-purpose flour
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1-3/4 cups whole wheat flour
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1-3/4 cups packed brown sugar
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1/2 cup baking cocoa
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1-1/4 teaspoons salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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2 large egg whites
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1 large egg
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2 cups unsweetened applesauce
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1-3/4 cups fat-free milk
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2 tablespoons canola oil
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2-1/2 teaspoons vanilla extract
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1-1/4 cups semisweet chocolate chips
Directions
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1.
Preheat oven to 350°. Whisk together first seven ingredients. In another bowl, whisk together egg whites, egg, applesauce, milk, oil and vanilla; add to dry ingredients, stirring just until moistened. Fold in chocolate chips.
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2.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 muffin: 161 calories, 3g fat (1g saturated fat), 7mg cholesterol, 150mg sodium, 31g carbohydrate (18g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
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