Skinny Double Chocolate Chip Muffins
Try this Skinny Double Chocolate Chip Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp. salt
- 1 cup hot water
- 1 tsp. vanilla extract
- 1 1/2 tsp. baking soda
- 1/2 cup mini semi-sweet chocolate chips
- 2 tsp. vinegar
- 1/2 cup splenda (or other sugar substitute)
- 1/2 cup liquid egg whites
- 1 3/4 cup old fashioned rolled oats (or quick)
- 1/2 cup unsweetened apple sauce (or one single serving con
- 1/2 cup non fat greek yogurt (i used fage 0%)
- Carbohydrate 96.0519016785546 g
- Cholesterol 736.974999990059 mg
- Fat 315.278863336776 g
- Fiber 17.3194170331689 g
- Protein 17.9783449998277 g
- Saturated Fat 198.062498335288 g
- Serving Size 1 1 recipe (858g)
- Sodium 2119.362833081 mg
- Sugar 78.7324846453857 g
- Trans Fat 21.0663603334763 g
- Calories 3115 calories
Preheat the oven to 350 FIn a blender or food processor, blend all of the ingredients (excluding the chocolate chips) until smooth and lump freeFold half of the chocolate chips into the batterWith a cookie/ice cream scoop, fill cupcake liners about ¾ full.Bake for 10 minutes, and the remove the muffins from the oven and sprinkle the remaining chocolate chips on top. Put the muffins back into the oven for 3 minutes more.Let the muffins cool completely before transferring them to a plate to rack.
