I'm in love with these muffins. They've been the perfect chocolatey snack (and a nice alternative to my usual black bean brownies), and are ideal for a treat or an indulgent mid-day pick-me-up. I used this recipe for inspiration (including her technique for sky-high muffin tops), but made some adjustments so the ingredients would be a bit more PoleBody-friendly.
You'll see this recipe contains coconut sugar, which I often select as a lower-glycemic sweetener option (meaning it won't be so jarring to your blood sugar). You can pick up a bag at your favorite health food store or online, but check your regular stores too. My current bag came from Target! If you can't track some down, you can swap in regular brown sugar. It'll just make for a slightly sweeter treat.
Double Chocolate Muffins
Yields: 12 muffins
3/4 cup unsweetened applesauce
1/2 cup coconut sugar
1/4 cup honey
3/4 cup plain Greek yogurt
2 teaspoons vanilla extract
1 cup white whole wheat flour
1/2 cup unsweetened cocoa powder or raw cacao
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup mini chocolate chips
Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. (Do not use liners)
In a large bowl, combine applesauce, sugar, honey, egg, yogurt, and vanilla extract. Whisk until smooth.
Slowly add dry ingredients into wet mixture, stirring as you go. Fold in the mini chocolate chips.
Divide the batter evenly among the muffin cups. Bake for 5 minutes at 425F, then reduce the temperature down to 375F 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 up to two additional minutes, being careful not to overcook.
Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Enjoy while still warm or store in an air-tight container for later.