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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 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 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.
Nutrition Facts
1 each: 119 calories, 2g fat (0 saturated fat), 0 cholesterol, 171mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

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Average Rating:
  • Chikun911
    Sep 26, 2014

    Turned out great! I used Greek yoghurt instead of natural yoghurt remaining true to the rest of the recipe.Really moist, full of flavour and they were huge!I will definitely be making these again!

  • Delaware16
    Mar 21, 2013

    No comment left

  • hbaseley
    Sep 20, 2010

    Good for a low fat muffin. My children enjoy them and I feel better about the fat content

  • juicyfruit007
    Sep 11, 2006

    No comment left