I know what you’re probably thinking. “Doesn’t this girl ever get sick of chocolate?!” Well, the answer to that is no. No I really do not. I definitely post a lot of chocolate recipes on here but its what I love. And as I’m not one to deprive myself of the things that I love, I have absolutely no shame in admitting that most days I eat chocolate at least once. Maybe more.
Whether its a Vegan Chocolate Chip Cookie, Chocolate Lover’s Oatmeal or these new Double Chocolate Muffins, this chick needs her fix. Why restrict myself when I can eat it in moderation daily and know that I’m still fuelling my body right? That my friends, is the beauty these recipes that I share with you all. Not-so-healthy foods turned healthy so that I can enjoy them more frequently while consciously providing my body with the proper, healthful foods that it needs.
Now before I get in to this recipe, I’m going to apologize for my absence. Can you guess my excuse? You bet.. thank you university. It’s the end of the semester; that time of year where final projects, presentations and papers are all due the exact. same. week. I’ve been busting my butt the past few weeks in preparation and I’m finally getting a little break. So a few nights ago I decided to take the night off from school work and responsibility to cuddle with Bella (please, we all know I find time for that regularly), veg out and binge-watch Grey’s and BAKE!
And this is the recipe I came up with!
One Bowl Double Chocolate Muffins:
- 1/2 cup unsweetened applesauce
- 1 cup honey
- 2 tsp vanilla
- 2 tsp baking powder
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 cup egg whites
- 3/4 cup milk (full fat, skim, almond, soy..whatever you want)
- 1/3 cup plain greek yogurt
- 2 cups whole wheat flour
- 1 1/2 cups semi-sweet dark chocolate chips
- Preheat oven to 350F. Line a muffin pan with 12 paper muffin cups.
- In a large bowl, combine all ingredients and mix. But be careful not to over-mix – when muffin batter is over mixed your muffins will turn out crumbly, uneven and dry.
- Divide batter between the 12 muffin cups and bake for 25 minutes, until a cake-tester comes out clean. Enjoy!