Skinny Dark Chocolate Muffins
from kristineskitchenblog.comA healthy chocolate muffin recipe that is refined sugar free and made with whole-wheat flour. A delicious breakfast muffin or snack.
Servings: 12
Calories: 287kcal
Ingredients
- 2/3 cup white whole-wheat flour
- 1/3 cup all-purpose flour
- ½ cup ground flaxseed
- ½ cup cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 eggs
- 1 cup unsweetened applesauce
- ½ cup milk
- ¼ cup honey
- 2 tbsp. brown sugar
- 2 tsp. vanilla extract
- ¼ cup 4 tbsp. unsalted butter, melted and cooled slightly
- 1 cup dark chocolate chips or chopped dark chocolate, divided
- ½ cup chopped almonds for topping
Instructions
- Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray or line with paper liners.
- In a large bowl, whisk together both flours, flaxseed, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a medium bowl, whisk together eggs, applesauce, milk, honey, brown sugar, and vanilla until well combined. Whisk in melted butter.
- Pour the wet ingredients into the dry and stir until almost combined. You should still see some streaks of dry ingredients throughout. Gently stir in ¾ cup of the chocolate chips.
- Scoop batter into the prepared muffin tin, dividing it evenly between the wells. Top with the remaining ¼ cup chocolate chips and chopped almonds, pressing them down gently onto the muffins.
- Bake for 15-18 minutes, until a tester inserted in the center of a muffin comes out clean. Cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.
Notes
Muffins can be stored in freezer for 3 months in sealed container or zip top bag. To defrost a muffin, use microwave defrost setting or let the muffin warm on the counter for 30 minutes.
Nutrition
Calories: 287kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 228mg | Potassium: 344mg | Fiber: 5g | Sugar: 16g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg
