Lighter Chocolate Muffins


To be honest, I sometimes crave a sweet, chocolatey muffin, but don’t necessarily want to consume 400 calories in 30 seconds. I’m not prone to dieting, and I tend to think that eating a small slice of a real cheesecake is more satisfying than eating a truck-load of “low fat” desserts, but I was intrigued by this recipe. Instead of butter or oil, these muffins gain their moisture and texture from applesauce, greek yogurt and honey… I was skeptical. I have to admit my pleasant surprise when I bit into the first one, still warm from the oven: it was flavorful, moist, chocolatey and very satisfying. Give this recipe a try next time you’re craving a muffin, then you can go eat a slice of cheesecake to make up for all those missed calories.

Lighter Chocolate Muffins

  • 1/2 cup (70g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup (130g) unsweetened applesauce
  • 1/2 cup (100g) raw cane sugar
  • 1/4 cup (80g) honey
  • 1 egg
  • 3/4 cup (180g) Greek yogurt
  • 1/2 cup (90g) mini chocolate chips, plus a few more for sprinkling on top
For 12 muffins

Preheat oven to 425°F (220°C). Spray 12-count muffin pan with nonstick spray (I prefer not to use paper liners for this recipe).

In a large bowl combine the flours, cocoa powder, salt, baking soda, and baking powder; mix well.

In a medium bowl, whisk together applesauce, sugar, honey, eggs and greek yogurt until smooth. Slowly stir the wet ingredients into the dry, being careful not to overmix. The batter will be a bit lumpy. Fold in the mini chocolate chips.

Divide the batter evenly among the muffin cups – filling them all the way to the top. Bake for 5 minutes at 425°F. Then reduce the temperature down to 375°F (190°C) and bake for 10-12 more minutes. Insert a toothpick into the center of one muffin. It should come out mostly dry but with a few moist crumbs clinging to it. If it is damp with wet batter continue to bake for 2 minutes before testing again.

Remove the muffins from the oven and allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Muffins will keep in airtight container at room temperature for up to 5 days, and can be frozen for up to 3 months.

Recipe adapted from Sally’s Baking Addiction.

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