117-Calorie Chocolate Chip Muffins
These are so decadent it's almost insane! They are like a gooey fudge brownie and so good fresh out of the oven with a dollop of vanilla ice cream! I have used all low-fat sources to make these muffins, and they are only 117 calories each! Now you can definitely have your cake and eat it too!
These are so decadent it's almost insane! They are like a gooey fudge brownie and so good fresh out of the oven with a dollop of vanilla ice cream! I have used all low-fat sources to make these muffins, and they are only 117 calories each! Now you can definitely have your cake and eat it too!
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon cinnamon
- 3 teaspoons brown sugar
- 1 cup splenda for baking
- 2 cups unsweetened applesauce
- 1/4 cup egg beater egg substitute
- 1 1/2 cups oat or whole wheat flour
- 2/3 cup hersheys unsweetened cocoa powder
- 5 tablespoons semisweet mini chocolate chips
- Carbohydrate 46.6964320476854 g
- Cholesterol 0 mg
- Fat 4.11981076923077 g
- Fiber 3.04659590976834 g
- Protein 5.26195689241478 g
- Saturated Fat 1.25701125 g
- Serving Size 1 1 Serving (104g)
- Sodium 243.191899998973 mg
- Sugar 43.6498361379171 g
- Trans Fat 0.618796885897435 g
- Calories 236 calories
Step-by-step
- Preheat your oven to 350 degrees.
- Put all wet ingredients in the bowl
- Add all dry ingredients in the bowl on top of the wet, (do not put the mini chocolate chips in yet)
- Use a spatula to gently mix the wet and dry ingredients together. Once blended stir in your chocolate chips
- Place twelve liners into your muffin pan
- Evenly distribute the batter between the 12 liners.
- Bake 15 minutes
Overmixing muffin batter develops excess gluten networks, resulting in tough, rubbery textures rather than tender crumbs. Fold the wet and dry ingredients using a rubber spatula just until dry patches disappear. Leaving small lumps ensures a lighter interior. This formulation replaces standard fats with unsweetened applesauce, which alters moisture retention. Pay close attention to timing since alternative baking structures behave differently in standard ovens preheated to 350 degrees.
Judging Doneness Without a Thermometer
Muffins containing cocoa powder and sugar substitutes do not brown deeply in the oven, meaning standard visual cues fail. Insert a wooden toothpick into the center of a central muffin at the 15-minute mark. Moist crumbs should cling to the wood, but liquid batter indicates more time is required. Alternatively, press the top surface gently with an index finger. Baked batter springs back immediately. If an indentation remains, return the pan to the oven for two minutes.
- Store cooled leftovers in an airtight container at room temperature for up to two days.
- Reheat refrigerated muffins in a microwave for 15 seconds to restore moisture before serving.
