Deep Chocolate Vitamuffin Copycat Recipe
Indulge guilt-free with this Deep Chocolate Vitamuffin Copycat Recipe, a rich and moist treat packed with wholesome ingredients like whole wheat pastry flour, unsweetened cocoa powder, and unsweetened applesauce. Perfectly portioned for a healthy snack or breakfast on-the-go, these muffins are wonderfully chocolaty, thanks to a hint of strong brewed coffee and mini chocolate chips folded into the batter. With just 10 minutes of prep time and a quick 15-minute bake, these low-fat, high-flavor muffins are ready to satisfy your sweet tooth in no time. Enjoy them fresh out of the oven or store for later—they’re equally delicious no matter when you indulge!
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Recipe Information
Ingredients
- 1 cup Whole wheat pastry flour
- 0.5 cup Unsweetened cocoa powder
- 0.33 cup Granulated sugar
- 2 tablespoons Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.33 cup Applesauce (unsweetened)
- 0.25 cup Non-fat Greek yogurt
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 cup Strong brewed coffee (cooled)
- 2 tablespoons Semi-sweet mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat pastry flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until fully combined.
In a separate medium-sized bowl, mix the applesauce, Greek yogurt, egg whites, vanilla extract, and brewed coffee until smooth and well-incorporated.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing, as this can result in dense muffins.
Fold in the mini chocolate chips, reserving a few for sprinkling on top if desired.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Sprinkle the reserved chocolate chips on top of the batter for a decorative touch.
Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. They can also be frozen for prolonged storage.
Nutrition Facts
Calories |
106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 184 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.
