Skinny Double Chocolate Peanut Butter Muffins

These double chocolate muffins have no butter, no oil, no flour, or white sugar. But also - no weird vegetables. Amazing taste!!

Author: chelseasmessyapron.com

Prep time 10 mins

Cook time 20 mins

Total time 30 mins

Serves: 9

Ingredients

♦1/4 cup cocoa powder

♦2 tablespoons oat flour (regular oats that have been blended)

♦1/2 teaspoon baking soda

♦1/4 teaspoon baking powder

♦1/4 teaspoon salt

♦2 tablespoons brown sugar, lightly packed

♦1/2 cup creamy peanut butter

♦1/4 cup unsweetened applesauce

♦1/4 cup plain Greek yogurt

♦1 teaspoon vanilla extract

♦2 tablespoons honey

♦1 large egg

♦5 tablespoons dark chocolate chips

Instructions

►Preheat the oven to 425 degrees F. Spray the 9 of the cavities in a muffin tin and fill the other three up halfway with water (ensures even baking).

►Do not use muffin liners! The muffins won't come out well.

►In a large bowl, stir together the cocoa powder, oat flour (blend regular oats until they are a flour consistency. Make sure to measure the oats AFTER being blended), baking soda, baking powder, salt, and brown sugar.

►In a separate bowl, combine the peanut butter (do not warm up), applesauce, Greek yogurt, vanilla, and honey. Beat until completely combined.

►Beat together dry and wet ingredients and add in the egg. Make sure to not overstir or overmix - that is what makes muffins dense.

►Stir in the chocolate chips and (if desired) top each muffin with a few more.

►Bake at 425 degrees for 5 minutes and then reduce the heat to 350 degrees and continue to bake for 13-15 more minutes or until a toothpick inserted in the center comes out clean.

Notes

If desired you can use just applesauce or just Greek yogurt instead of a combination of both, but make sure to still use 1/2 cup measurement of whichever you chose to use.