Healthy chocolate muffins
Healthy chocolate muffins, that sounds almost impossible doesn't it? But these muffins with less sugar, less butter and whole wheat flour is certainly a good choice. And they're delicious with an intense chocolate flavor.
This recipe is:
[recipe_key]Equipment
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- muffin / cupcake tin
Ingredients
- 150 grams apple butter
- 50 grams sugar
- 2 tablespoons honey
- 2 egg whites size L
- 200 ml low-fat yogurt
- 1 teaspoon vanilla extract
- 65 grams flour
- 65 grams whole wheat flour
- 30 grams cocoa
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 75 grams dark chocolate cocoa> 70%, chopped into very small pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
- Grease the muffin pan with some oil.
- In a bowl, mix with a fork the flour, sugar, flour, cocoa, salt, baking powder, and baking soda.
- In a second bowl mix the apple butter, honey, egg whites, yogurt, and vanilla extract.
- Pour the contents of the second bowl in the first (dry ingredients) while you stir with a wooden spoon.
- When well blended, stir the chocolate through.
- Divide the batter between the muffin tins.
- Put the muffins in the oven and bake 20 to 25 minutes until done (check with a toothpick by stabbing the middle. When it comes out dry the muffins are done).
- Let the muffins stand for 5 minutes and then remove from the mold. Let cool on a rack.
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