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.
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
- Low Carb
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.
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.