Low-Fat Chocolate Chip Muffins
- Ready In:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 1 egg white
- 1⁄2 cup packed light brown sugar
- 2 tablespoons packed light brown sugar
- 1⁄4 cup unsweetened applesauce
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 6 tablespoons semi-sweet chocolate chips
- Preheat oven to 400F.
- Coat a 12-hole muffin tin with cooking spray.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Set aside Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl.
- Set the whites aside.
- Add the brown sugar, applesauce, oil and vanilla to the yolk.
- Mix w/a wooden spoon until well blended.
- Add the flour mixture and stir until well combined.
- With an electric mixer on medium speed, beat the whites until soft peaks form.
- Add whites to the batter along with 4 Tbsp of the chocolate chips.
- Stir until well blended.
- Divide batter equally among the 12 muffin cups.
- Sprinkle 1/2 teaspoon chocolate chips on the top of each muffin.
- Bake until toothpick comes out cleam, about 23 minutes.
- Cool 5 minutes in the tins- then remove muffing to a rack and cool 10 minutes more.
Questions & Replies
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Very tasty, I just changed out the applesauce for non-fat french vanilla yogurt, didn't really wants an apple taste with chocolate chip. I did end up cooking it for 20 minutes. Another sub is instead of 1 cup of flour I did 1/2 white flour and 1/2 whole wheat pastry flour. I'm surprised how well it turned out-hope these tips are helpful...enjoy!
I found the recipe good and the comments very helpful. I also use a white/wheat combination. I also found the baking time too long for a single batch. I would check it at close to 15 minutes. I don't like what Splenda does on its own to texture but I do often divide the sugar in half and use Splenda for the other 1/2, which is what I did this time. I think the mini chocolate chips are an excellent variation and I used this suggestion in my batch. I think with these you could even use 4 not 6 Tbsps and skip the sprinkling - which didn't add anything to an already quite nice recipe. Both the recipe and the review were useful. I'll keep playing with the potential with this - it's crowd pleaser I think.
These turned out better than I expected, honestly. I doubled the recipe and used splenda brown in place of the brown sugar and mini chocolate chips because I feel that gives it more chocolate flavor by dispersing more little bits. (I also used a white/wheat flour mix that I use in all baking.) The batter turned out differently than all muffin batters I have ever made, and I make a lot of muffins. Before the egg whites were added the batter was so thick I thought there was just no way it would work. But when I added the whites and chips (I put them all in because I am too lazy to sprinkle on top!) then it was thicker than normal, but ok. My muffin tins are old and small and I often get double the number of muffins listed. In this case, however, I got 23 muffins (for a doubled batch) and honestly, two should have been combined into one. I was completely shocked at how much they rose, though. I checked mine at 15 minutes and I'm glad, because they were brown and some were close to burning. I think I'd check at 13 minutes next. The texture ended up being denser than other chocolate chip muffins, but it is nice and chocolatey. They will make fine lunchbox additions. Thanks.