Egg-less Double Chocolate Muffins

With all this cold weather, I have been craving warm foods. Soups are great, but I have really been craving muffins and breads. And chocolate! Since we have changed our diet and gone to a more whole foods diet, when I am craving something chocolate or sweet, I choose not to go buy anything, but to make something instead. This is what I decided would fill my cravings. The best of both worlds!

These are great for dessert, an after school snack - I actually fed them to my kids for breakfast the next morning (I am a super-cool mom sometimes).

 Notice the earring? She was dressing up as a "real"Princess

Egg-less Double Chocolate Muffins

2 cups wonder flour (or 1 3/4 cup all purpose flour)

2 tsp baking powder

1/2 tsp baking soda

4 Tbsp unsweetened cocoa powder

1/2 cup raw sugar

1/2 cup semisweet chocolate chips, plus 1/4 cup for sprinkling

1 cup non-dairy milk

1/3 cup coconut oil, melted

1/3 cup unsweetened applesauce

3 Tbsp plain yogurt (I prefer greek yogurt)

1 tsp vanilla extract

Preheat oven to 400 degrees F. Lightly grease a standard muffin tin or line with 12 paper muffin cups.

In a large bowl, combine the flour, baking powder, baking soda, cocoa powder, sugar and 1/2 cup of chocolate chips.

In a medium bowl, combine the milk, oil, applesauce, yogurt, and vanilla. Whisk to combine.

Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be slightly lumpy.

Divide batter between the prepared muffins tins. If you want your muffins to be over-the-top big muffins, only fill 8-10 wells in your muffin tin. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.

Bake in a preheated oven for 18-20 minutes.

We love our mini muffin tin... although it may cause you to eat more because they are so easy to pop in your mouth! (Bake mini muffins for only 12 minutes)

Recipe adapted from My Baking Addiction

Jana

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