Usually I am not a big fan of baked goods that are “healthier” for you. It always seems like something is missing to me. Well, this recipe will not disappoint at all. I came across the recipe on Sally’s Baking Addiction (I just love her blog) and the pictures made the muffins look so good I thought I would give them a taste.
I made the muffins without my family knowing they were from a skinny recipe. As they were baking they absolutely smelled delicious! The real taste test would be my boys and if they ate them. Well, my boys crushed them and I mean crushed them. I think the twelve muffins were gone within 48 hours. After they were all gone I finally told everyone that these muffins were from a skinny recipe… they asked me to make them again soon 🙂 That’s a winner!!
Recipe from Sally’s Baking Addiction
Yields a dozen muffins
- 3/4 cup (133g) unsweetened applesauce
- 1/2 cup (100g) granulated sugar
- 1/4 cup (85g) honey
- 2 large egg whites (or 1 large egg)
- 3/4 cup (183g) vanilla Greek yogurt (or regular yogurt, plain or vanilla)
- 2 teaspoons vanilla extract
- 1/2 cup (62g) all-purpose flour
- 1/2 cup (64g) whole wheat flour
- 1/2 cup (64g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup (90g) mini chocolate chips, plus a few more for sprinkling on top
Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.
In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
Sift* the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.
Divide the batter evenly among the muffin cups – fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months: heat up for 45 seconds to thaw.
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