Fat Free Chocolate Muffins
8
People talking
A wonderfully moist fat free chocolate muffin, and a sneaky way to get that nutritious beta carotene! My kids have no idea they are eating pumpkin! They actually ask for these babies. The pudding mix is optional, it adds some sweetness and moistness, but you don't need it. The addition will add to your baking time 5-10 minutes.
- Ready In:
- 25mins
- Yields:
- Units:
8
People talking
ingredients
- 1 cup unbleached white flour
- 1 cup whole wheat flour
- 2⁄3 cup unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 2 cups pumpkin (or 1 can)
- 1 (4 ounce) package instant chocolate pudding mix (makes them moister) (optional)
directions
- Spray muffin pans with non-stick coating.
- Mix all ingredients together.You will need to use an ELECTRIC MIXER, the batter is very dry, like brownie batter, KEEP MIXING it WILL mix together. DO NOT ADD EGGS OR MILK.
- Baking soda is your leavening agent, and pumpkin sbstitutes your fats (much like applesauce does).
- Bake at 350°F for 15 minutes, for regular muffin pans, 20 minutes for jumbo pans. Test with a toothpick to see if they are done.
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RECIPE MADE WITH LOVE BY
@Darling76
Contributor
@Darling76
Contributor
"A wonderfully moist fat free chocolate muffin, and a sneaky way to get that nutritious beta carotene! My kids have no idea they are eating pumpkin! They actually ask for these babies. The pudding mix is optional, it adds some sweetness and moistness, but you don't need it. The addition will add to your baking time 5-10 minutes."
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Very good. I had to double the sugar and add almost a half cup of oil to get a good consistency and I had to double the baking time. These came out wonderfully and I am most certainly making them again. :DReply
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Wonderful! Thay had a great, cake-like consistancy! I halved the recipe twice and got 5 medium muffins. I didn't have enough pumpkin so I used half banana which worked fine, but I woudl probably just go and buy more pumpkin next time because the banana flavour did come out a bit after baking. There wasn't enough liquid to incorperate the dry ingrediants (maybe because I added a bit more sugar and cocoa?) so I added a mix of applesauce and mashed banana until it had a better consistancy. I did not use the pudding mix, but I threw in some chocolate chips (hey, they still are pretty good for you!) Thanks for the great recipe I will use again!Reply
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These are really good! I was hoping for dense, fudgey chocolate, and this is! I left out the salt; I did use pudding mix but still baked for just 15 minutes. The toothpick does not come out clean, but trust me, after 15 min. they're done! I did add 1/2 cup applesauce to get just a little more liquid, and it seemed perfect. Anyone who regularly eats a lowfat diet will like these.Reply
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I have made these twice now. They are moist and satisfy my chocolate cravings. The second time I added some applesauce I needed to use up and also used Splenda instead of sugar. Liked these even better than the first time.Reply
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These turned out great!! I think the difference was that I left out the pudding mix, and I used real pumpkin that I had pureed, which is wetter than canned pumpkin. I also made a batch leaving out the chocolate and adding some pumpkin pie spice to make regular pumpkin muffins. Spectacular!Reply
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