When I found this recipe I was really excited to try it using sprouted flour and my own homemade/grass-fed Greek yogurt along with dark chocolate and a free range egg. It turned out excellent and just as I thought it would. This is a muffin recipe originally called skinny double chocolate chip muffins, but I don’t see anything skinny about these, that is why they are reserved for occasions 🙂
Double Chocolate Chip Muffins
- ¾ Cup unsweetened applesauce
- ½ Cup unrefined cane sugar or other natural sweetener
- ¼ Cup honey
- 1 large free range egg
- ¾ Cup Greek yogurt (plain or vanilla), or whole fat plain yogurt
- 2 tsp. vanilla extract
- 1 Cup sprouted spelt flour
- ½ Cup unsweetened cocoa powder
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ Cup dark chocolate bar cut into small chunks, plus a bit more for sprinkling on top
- Preheat oven to 425F degrees. Grease (with butter or coconut oil) a 12-count muffin pan.
- In a large bowl, combine applesauce, sugar, honey, egg whites, Greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
- Sift the flour, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to over mix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.
- Fill the greased muffin pan with the batter (all the way to the top if you can). Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
- Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.