Chocolate Cherry Muffins 2 Ww Points
Indulge your sweet tooth guilt-free with these decadent Chocolate Cherry Muffins, boasting just 2 WW points per serving! Perfectly portioned for a lighter treat, these muffins combine the richness of cocoa, the tangy sweetness of cherries, and the delightful crunch of mini chocolate chips. Made with wholesome ingredients like low-fat Greek yogurt and unsweetened applesauce, they strike the perfect balance between flavor and health. With just 15 minutes of prep time and a quick bake in the oven, these muffins are ideal for busy mornings, afternoon snacks, or a post-dinner dessert. Enjoy them fresh or store them for an easy, on-the-go bite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Low-fat Greek yogurt (plain, unsweetened)
- 0.25 cup Unsweetened applesauce
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 0.75 cup Frozen or fresh cherries (pitted and chopped)
- 2 tablespoons Mini semisweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with 8 paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, stir together the Greek yogurt, applesauce, sugar, vanilla extract, and egg whites until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold in the chopped cherries and mini chocolate chips until they are evenly distributed throughout the batter.
Divide the batter evenly among the 8 prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 10.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
