Reduced Fat Chocolate Muffins
Moist chocolate muffins made with applesauce instead of butter.
Servings 6
Ingredients
- 1 cup unsweetened applesauce
- 1 cup minus 2 tablespoons whole wheat pastry flour or you can use 110 grams of all-purpose (about 1 cup minus 2 tablespoons) (110 grams)
- ⅓ cup unsweetened cocoa powder (30 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon plus a pinch of salt ⅜ tsp
- ½ cup plus 2 T. light brown sugar packed (110 grams)
- 1 large egg
- 3 oz Greek yogurt (84 grams)
- 2 tablespoons light olive oil
- ¾ teaspoons vanilla
- ¼ cup semisweet chocolate chips 1 ½ oz
Instructions
- Heat oven to 375 degrees F. 6 muffin cups with paper liners
- Drain the applesauce. Stack about 8 paper towels on the counter and pour applesauce on paper towels. Spread the applesauce around in a circle almost as wide as the towels letting the towels soak up moisture from the applesauce; Let sit for about 5 minutes. You could probably do this step in a strainer, but I did it with towels.
- Meanwhile, mix the flour, cocoa powder, baking soda, baking powder and salt together in a small mixing bowl.
- Scrape the drained applesauce (weight should be 5 oz, volume should now be heaping ½ cup) off the towel and place it in a second mixing bowl. Stir in the brown sugar, egg, yogurt, oil and vanilla.
- Pour the dry mixture into the applesauce mixture and stir a few strokes, then add the chocolate chips and stir until blended.
- Divide batter equally among 6 muffin cups, filling to the top, and bake for 20-24 minutes or until a toothpick or chopstick inserted in center comes out clean.
Notes
To substitute allulose, use 100 grams of allulose plus 1 tablespoon of molasses.