Ingredients
Scale
- 1 cup (120 g) whole wheat pastry flour*
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1 cup (225 g) plain Greek yogurt**
- 1/2 cup (160 g) liquid honey
- 1/2 cup (120 ml) unsweetened applesauce***
- 2 tsp vanilla extract
- 1/2 cup (80 g) chocolate chips
Instructions
- Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa, baking powder, and baking soda. Set aside.
- In a separate bowl, beat the egg until it becomes slightly frothy before whisking in the yogurt, honey, applesauce, and vanilla.
- Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each until they’re about 3/4 of the way full. Top with additional chocolate chips, if desired.
- Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You could also make these with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 3/4 cup (90 g) all purpose. ** You could also use a vanilla Greek yogurt if you like things slightly sweeter. *** If you don’t have any applesauce on hand, you could also use an equal amount of mashed banana.
- Prep Time: 10 mins
- Cook Time: 17 mins