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Double Chocolate Muffins w/ Fresh Strawberries

Ingredients


  • 1 1/2 cups white whole wheat flour

  • 1 1/2 tablespoons cocoa powder

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon sea salt

  • 2/3 cup packed brown sugar

  • 1/3 cup nonfat milk

  • 1/3 cup 100% pure fruit seedless strawberry jelly

  • 1/4 cup unsweetened applesauce

  • 1 egg, lightly beaten

  • 1 1/2 teaspoons canola oil

  • 1 teaspoon vanilla

  • 1 cup stemmed and hulled, finely chopped fresh strawberries

  • 1/4 cup + 1 tablespoon mini chocolate chips, divided

Cooking Instructions

1. Preheat oven to 400°F.

2. Prepare muffin pans, lining with baking cups.

3. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt, whisking to thoroughly combine.

4. In a medium bowl, combine brown sugar, milk, jelly, applesauce, egg, canola oil, and vanilla, mixing thoroughly.

5. Make a well in the center of the dry ingredients and add the wet ingredients to the well. Stir batter just enough to combine, being careful not to over-mix.

6. Add the strawberries and 1/4 cup mini chocolate chips, and stir again briefly, just to combine.

7. Spoon batter into prepared muffin liners, filling each about 2/3 – 3/4 full. Do not over-fill.

8. Sprinkle the remaining mini chocolate chips evenly on top of the muffins.

9. Bake for 14-19 minutes, just until a toothpick inserted in the center of the muffins comes out clean.

10. Cool muffins in the pan for about 5 minutes or until the muffins are beginning to set and are cool enough to handle. Remove the muffins to wire racks to cool completely.

Double Chocolate Muffins w/ Fresh Strawberries

Prep Time: 13 Minutes

Cook Time: 14 Minutes

Total Time: 27 Minutes

Servings: 14

Calories: 114 Per Serving

Meal Type

Nutrition Facts

Total Fat: 2g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 144mg | Carbohydrates: 23g | Fiber: 2g | Sugar: 13g | Protein: 2g

Applied Diet Types

Ingredients


  • 1 1/2 cups white whole wheat flour

  • 1 1/2 tablespoons cocoa powder

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon sea salt

  • 2/3 cup packed brown sugar

  • 1/3 cup nonfat milk

  • 1/3 cup 100% pure fruit seedless strawberry jelly

  • 1/4 cup unsweetened applesauce

  • 1 egg, lightly beaten

  • 1 1/2 teaspoons canola oil

  • 1 teaspoon vanilla

  • 1 cup stemmed and hulled, finely chopped fresh strawberries

  • 1/4 cup + 1 tablespoon mini chocolate chips, divided

Cooking Instructions

1. Preheat oven to 400°F.

2. Prepare muffin pans, lining with baking cups.

3. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt, whisking to thoroughly combine.

4. In a medium bowl, combine brown sugar, milk, jelly, applesauce, egg, canola oil, and vanilla, mixing thoroughly.

5. Make a well in the center of the dry ingredients and add the wet ingredients to the well. Stir batter just enough to combine, being careful not to over-mix.

6. Add the strawberries and 1/4 cup mini chocolate chips, and stir again briefly, just to combine.

7. Spoon batter into prepared muffin liners, filling each about 2/3 – 3/4 full. Do not over-fill.

8. Sprinkle the remaining mini chocolate chips evenly on top of the muffins.

9. Bake for 14-19 minutes, just until a toothpick inserted in the center of the muffins comes out clean.

10. Cool muffins in the pan for about 5 minutes or until the muffins are beginning to set and are cool enough to handle. Remove the muffins to wire racks to cool completely.
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