These extra-chocolaty muffins feature nutritious ingredients like whole wheat flour and applesauce to make a lighter muffin. Because they are so delicious and surprisingly healthy, we even serve them for breakfast at the school where I work.
—THERESA HARRINGTON SHERIDAN, WY
PREP: 20 MIN. • BAKE: 20 MIN./BATCH • MAKES: 32 MUFFINS
2 1/2 cups all-purpose flour
1 3/4 cups whole wheat flour
1 3/4 cups packed brown sugar
1/2 cup baking cocoa
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large egg whites
1 large egg
2 cups unsweetened applesauce
1 3/4 cups fat-free milk
2 tablespoons canola oil
2 1/2 teaspoons vanilla extract
1 1/4 cups semisweet chocolate chips
1. Preheat the oven to 350°. Whisk together first seven ingredients. In another bowl, whisk together egg whites, egg, applesauce, milk, oil and vanilla; add to the dry ingredients, stirring just until moistened. Fold in chocolate chips.
2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Per muffin: 161 cal., 3g fat (1g sat. fat), 7mg chol., 150mg sod., 31g carb. (18g sugars, 2g fiber), 3g pro.
Diabetic Exchanges: 2 starch, 1 fat.