The healthiest way to give in to your chocolate craving!
I am a muffin lover.
Even though I do have a sweet tooth, I often say no to cakes and cupcakes with their heavy, fatty and overly-sweet frostings and icings.
But muffins are a different thing.
Make them fluffy, light, slightly-spiced and not too sweet and they are the ideal treat for my sweet cravings.
I like all kinds of muffins. Chocolate might be the king of flavors but I also experiment with all kinds of spices and fruit and vegetables that I can “hide” inside them. Hey, I’ve been a mom for years and I’ve had to come up with ways to properly nurture picky eaters!
You are definitely going to see many muffin recipes in this blog, as I am constantly in search of new ingredient combinations and ways to make them healthier. Speaking of healthy, one of the things I try to use as little as possible when baking is butter. And, no, margarine and vegetable oil substitutes don’t reside in my healthy list.
Applesauce, on the other, hand – especially homemade one – is among my healthiest go-to ingredients. If you have some fresh apples in your kitchen, head over to this post and in half an hour you’ll have a jar full of apple flavor!
And you can use it to make those perfect chocolate chip muffins! With no butter or other fat substitute, these muffins are so moist (thank you, applesauce!) and with such a rich chocolate flavor, you’ll have to try hard not to eat the whole batch!
But wait! Did I mention that they’re just 100 calories each?
No-butter chocolate muffins
What you need:
• 2 cups whole wheat flour
• ½ cup good-quality cocoa
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 large egg
• ¾ cup brown sugar
• ½ cup applesauce (preferably homemade)
• ½ cup buttermilk
• ¼ cup semi-sweet chocolate chips
What to do:
– Preheat the oven to 400 F / 200 C. Spray a 12-cup muffin pan with olive oil or line with muffin liners.
– In a bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
– In the bowl of a standing mixer beat the egg for a couple of minutes at medium speed, then add the sugar and continue beating for a little more.
– Add the applesauce, buttermilk and vanilla and continue beating until they are well combined.
– Fold in the chocolate chips using a spoon or at the lowest speed of your mixer for just seconds.
– Divide the batter in the muffin tin cups and bake for 25 minutes. Use a toothpick to make sure the centers are set.
– Let them cool for 10 minutes in the pan. If you need to, use a knife to help you remove them from the pan. Enjoy them warm or place them on a cooling rack and let them cool completely.
What’s your favorite muffin flavor?
I’d love to read some ideas in the comments below for my next muffin experiments!