Skinny Double-Chocolate & Peanut Butter Muffins
Ingredients
1/4 cup cocoa powder
2 tablespoons oat flour regular oats that have been blended
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons brown sugar lightly packed
1/2 cup creamy peanut butter
1/4 cup unsweetened applesauce
1/4 cup vanilla Greek yogurt
1 teaspoon vanilla extract
2 tablespoons honey
1 large egg
5 tablespoons dark chocolate chips
Directions
Preheat the oven to 350 degrees F. Spray the 9 of the cavities in a muffin tin and fill the other three up halfway with water (ensures even baking).
Do not use muffin liners! The muffins won't come out well.
In a large bowl, stir together the cocoa powder, oat flour (blend regular oats until they are a flour consistency. Make sure to measure the oats AFTER being blended), baking soda, baking powder, salt, and brown sugar.
In a separate bowl, combine the peanut butter (do not warm up), applesauce, Greek yogurt, vanilla, and honey. Beat until completely combined.
Beat together dry and wet ingredients and add in the egg. Mix until just combined.
Stir in the chocolate chips and (if desired) top each muffin with a few more.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Notes
If desired you can use just applesauce or just Greek yogurt instead of a combination of both, but make sure to still use 1/2 cup measurement of whichever you chose to use.