Reader Joni L sent in this recipe a few weeks ago, and I’ve been eager to try it out ever since!
- 2-1/2 cups all-purpose flour
- 1-3/4 cups whole wheat flour
- 1-1/4 cups packed brown sugar
- ½ cup baking cocoa
- 1-1/4 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 eggs
- 2 cups unsweetened applesauce
- 1-3/4 cups milk
- 2 tablespoons canola oil
- 2-1/2 teaspoons vanilla extract
- 1-1/4 cups semisweet chocolate chips
- In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda.
- In another bowl, whisk the eggs, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened.
- Fold in chocolate chips.
- Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before removing from pans to wire racks. Serve warm.
- Yield: 32 muffins
The recipe that Joni sent me was originally from Taste of Home and I changed just a few things, cutting back a bit on the sugar, using all whole eggs and whole milk instead of fat-free. If you’d like a lighter, lower-fat muffin, check out the original recipe!
Katie helped me make these for her birthday breakfast yesterday and we all loved them. I’m looking forward to keeping some in the freezer to pull out later on a busy morning.
Whole wheat flour and applesauce help to make these healthier than many baked goods. Healthy enough that I don’t mind so much feeding my kids a few chocolate chips for breakfast.