Ingredients Skinny Chocolate Chunk Muffin:

• 2 egg whites (large)
• ¾ cup applesauce, unsweetened
• ¼ cup honey
• ½ cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ cup mini chocolate chips
• ½ cup cocoa powder, unsweetened
• ½ cup granulated sugar
• ½ tsp salt
• 2 tsp vanilla extract
• ½ cup whole wheat flour
• ¾ cup vanilla Greek yogurt

Instructions:

1. Preheat oven to 350^o
2. Mix all of your dry ingredients in one bowl and all of your wet ingredients in another bowl (setting aside the chocolate chips)
3. Pour your wet ingredients into your dry ingredients and stir until a thick, smooth batter is formed
4. Add your chocolate chips to the batter and mix in until distributed evenly
5. Prepare cupcake pan, placing cupcake liners in each slot
6. Full cupcake liners until ⅔ full with batter

Bake muffins for 25-30 minutes or until a toothpick comes out clean

Ingredients Skinny Banana Chocolate Chip Muffin:

• 1 tbsp vanilla extract
• ½ cup chocolate chips
• 1 tbsp coconut oil
• ¼ tsp salt
• 1 ½ cup whole wheat flour
• ½ cup nonfat plain Greek yogurt
• 1 egg
• 1 tsp baking soda
• ¼ cup honey
• 1 tbsp unsweetened almond milk
• 3 bananas

Instructions:

1. Preheat oven to 350^o.
2. Peel and mash your banana in the bowl where you will mix your wet ingredients
3. Mix in the rest of your wet ingredients into the banana mash
4. In a separate bowl, mix your dry ingredients (setting aside the chocolate chips)
5. Pour your wet ingredients into your dry ingredients and mix together until a thick, smooth batter is formed
6. Add your chocolate chips and mix until evenly distributed
7. Prepare a cupcake pan by placing cupcake liners into each of the slots
8. Fill each of the cupcake liners until ⅔ full of batter
9. Bake for 25/30 minutes or until toothpick comes out clean

Review

I absolutely love these recipes because I love muffins, but not all the calories and sugar that usually come with them. However, these recipes enable me to enjoy a muffin and satisfy my sweet tooth without the consequences. In addition to having “healthier” ingredients, I also love these recipes because they don’t taste like diet muffins, they tastes like normal, sugary bites of goodness. They’re also incredibly easy to make. Considering I had never made muffins before, I found these to be simple and easy to quickly whip up on a Sunday night and then eat for breakfast for the rest of the week. Not only was I then happier to wake up early in the morning for school, knowing a delicious breakfast awaited me, but I also had more time in the mornings since a muffin can be grabbed quickly on my way out the door. While I personally prefer the flavor combination of banana and chocolate chip and thus prefer the banana chocolate chip muffin, I know that the true chocolate lovers preferred the chocolate chunk muffin. My one note would be that you need to make sure you have ripe bananas, as they can be more easily mashed. I made the banana chocolate chip muffins twice, once with bananas that were still kind of green, and once with bananas that were turning brown, and the difference was huge. With the green bananas I ended up with small chunks of banana that left the flavor concentrated in those parts of the muffin. However, with the ripe bananas, I was able to mash them easily and I ended up with an even banana flavor throughout the muffin. Also, when it comes to the chocolate chips, I tended to ignore the recipe amount, adding in more or less depending on how many I wanted in that batch. Overall, I would give both of these muffin recipes a ten out of ten.