A Better Healthy Chocolate Muffin
2 cups unsweetened applesauce (4 4 oz cups)*1 cup quick oats
1 cup flour
2/3 cocoa powder
1 tsp baking soda
1 tsp baking powder
scant 1 tsp kosher salt
1 1/4 cup dark brown sugar
1 6oz vanilla yogurt
1/4 cup light canola oil (sunflower, or light olive oil works great too)
1 tsp vanilla
2 large eggs (or 6 Tbsp egg whites)
1/2 cup regular or mini semi sweet chocolate chips
Preheat oven to 375 F. Line 18 muffin cups with paper liners or spray with non-stick cooking spray.
Strain the applesauce in a strainer while you collect the ingredients.
Meanwhile, in a food processor (I used my Ninja) process the 1 cup of oats until it is fine line flour. Combine the oat flour, flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl.
In a separate bowl, dump in the applesauce (should be a heaping 1 cup). Stir in the brown sugar, yogurt, oil, vanilla, and eggs. Mix until smooth. Combine the liquid ingredients with the dry adding in the chocolate chips. Stirring just until mixed, do not overmix.
Using a heaping large scoop, fill the 18 cups with batter.
Bake 18-22 minutes or so until a they are beautifully rounded and cracking on the top. Let cool in the pan a few minutes and then remove to a wire rack.
Makes 18 regular sized muffins
* You can substitute canned pumpkin or mashed bananas for this recipe.
