Skinny Chocolate Muffins
Skinny Chocolate Muffins might be a good recipe to expand your breakfast repertoire. For 40 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 224 calories, 4g of protein, and 10g of fat each. This recipe is liked by 2844 foodies and cooks. Head to the store and pick up salt, baking powder, plain greek yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Inside BruCrew Life. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is rather bad. If you like this recipe, you might also like recipes such as Skinny Chocolate Fudge Muffins, Skinny Chocolate Cherry Muffins, and Skinny chocolate & cranberry muffins.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup applesauce
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup brown sugar
1 cup mini chocolate chips, divided
1/2 cup dark cocoa powder
1/2 cup coconut oil
2/3 cup fat free milk
2 cups flour
2/3 cup plain greek yogurt
1/2 teaspoon salt
1/3 cup sugar
2 teaspoons vanilla extract
Equipment:
microwave
muffin tray
frying pan
wire rack
Cooking instruction summary:
Warm the coconut oil in the microwave slightly to soften it if needed. Beat the coconut oil and sugars until creamed. Add the applesauce, yogurt, and extract and beat again. Sift together the baking powder, baking soda, salt, flour, and cocoa powder. Slowly add the dry ingredients alternately with the milk until it has been blended. Do not over mix. Stir in 3/4 cup mini chips by hand.Spray muffin tins with non stick baking spray. Divide the muffin batter into 16 muffin tins. Sprinkle the tops of the batter with the remaining mini chocolate chips. Bake at 400 degrees for 15-16 minutes. Cool in pan 1 minute. Remove to wire rack to cool completely. Store in a sealed container. Makes 16 muffins.
Step by step:
1. Warm the coconut oil in the microwave slightly to soften it if needed. Beat the coconut oil and sugars until creamed.
2. Add the applesauce, yogurt, and extract and beat again. Sift together the baking powder, baking soda, salt, flour, and cocoa powder. Slowly add the dry ingredients alternately with the milk until it has been blended. Do not over mix. Stir in 3/4 cup mini chips by hand.Spray muffin tins with non stick baking spray. Divide the muffin batter into 16 muffin tins. Sprinkle the tops of the batter with the remaining mini chocolate chips.
3. Bake at 400 degrees for 15-16 minutes. Cool in pan 1 minute.
4. Remove to wire rack to cool completely. Store in a sealed container. Makes 16 muffins.
Nutrition Information:
covered percent of daily need
