Healthy Chocolate Chip Muffins
Healthy Chocolate Chip Muffins might be a good recipe to expand your morn meal recipe box. This recipe serves 11. One serving contains 242 calories, 5g of protein, and 8g of fat. For 35 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 23 people were glad they tried this recipe. Head to the store and pick up margarine, chocolate chips, whole wheat pastry flour, and a few other things to make it today. It is brought to you by Eggless Cooking. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 38%. If you like this recipe, take a look at these similar recipes: Mostly Healthy Chocolate Chip Muffins, Healthy Chocolate Chip Muffins, and Healthy Banana Chocolate Chip Muffins.
Servings: 11
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 tablespoon Unsweetened Applesauce
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 cup Buttermilk (I used 1%)
3/4 to 1 cup Chocolate Chips (I used milk chocolate chips)
1/2 cup Brown Sugar (I used dark brown sugar), firmly packed
4 tablespoons Soft Tub Margarine Spread (I used Becel Original)
1/4 cup or one 2.5oz small jar Prune Puree (I used Beech Nut baby food)
1/4 teaspoon Salt
2 teaspoons Vanilla Extract
1 tablespoon Water
1/4 cup Wheat Germ, toasted
2 cups Whole Wheat Pastry Flour
Equipment:
hand mixer
baking sheet
mixing bowl
muffin tray
oven
muffin liners
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 350F for 15 minutes. Line a 12-cup muffin tin with paper liners and use a non stick cooking spray to grease the liners. In a baking sheet toast the wheat germ while the oven is preheating. Have a close watch or else it might burn. Around 5 minutes should be enough.In a large mixing bowl, beat the margarine and sugar until creamy using a hand held electric mixer. Stir in the buttermilk. The mixture appears to be curdled but don’t worry. Also add the prune puree. Add the 1 tablespoon water to the baby food jar and shake it well and then pour it to the rest of the ingredients. Stir in the applesauce and vanilla extract too.Add the rest of the dry ingredients (flour to salt) except the wheat germ to the wet ingredients and stir until just combined; do not over-mix. Lumps in the batter is fine.Divide the batter among the muffin cups. Sprinkle the tops with wheat germ (around 1 teaspoon for each muffin). I usually fill 3 tablespoons of batter for each muffin. Even though the measurement is for 12 muffins, I was able to fill only 11 cups. So fill the 12th cup with water (3/4th of the tin should be enough), to ensure even baking of the muffins.Bake around 20-25 minutes or until a toothpick inserted in the center comes out clean. I baked mine for 23 minutes.Remove the muffin tin from the oven and cool it on a wire rack for 5 minutes. After 5 minutes take the muffins out of the pan and let it cool on a wire rack.
Step by step:
1. Preheat oven to 350F for 15 minutes. Line a 12-cup muffin tin with paper liners and use a non stick cooking spray to grease the liners. In a baking sheet toast the wheat germ while the oven is preheating. Have a close watch or else it might burn. Around 5 minutes should be enough.In a large mixing bowl, beat the margarine and sugar until creamy using a hand held electric mixer. Stir in the buttermilk. The mixture appears to be curdled but don’t worry. Also add the prune puree.
2. Add the 1 tablespoon water to the baby food jar and shake it well and then pour it to the rest of the ingredients. Stir in the applesauce and vanilla extract too.
3. Add the rest of the dry ingredients (flour to salt) except the wheat germ to the wet ingredients and stir until just combined; do not over-mix. Lumps in the batter is fine.Divide the batter among the muffin cups. Sprinkle the tops with wheat germ (around 1 teaspoon for each muffin). I usually fill 3 tablespoons of batter for each muffin. Even though the measurement is for 12 muffins, I was able to fill only 11 cups. So fill the 12th cup with water (3/4th of the tin should be enough), to ensure even baking of the muffins.
4. Bake around 20-25 minutes or until a toothpick inserted in the center comes out clean. I baked mine for 23 minutes.
5. Remove the muffin tin from the oven and cool it on a wire rack for 5 minutes. After 5 minutes take the muffins out of the pan and let it cool on a wire rack.
Nutrition Information:
covered percent of daily need
