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Reduced Fat Chocolate Muffins

Moist chocolate muffins made with applesauce instead of butter.
Servings: 6
Author: Cookie Madness


  • 1 cup unsweetened applesauce
  • 1 cup minus 2 tablespoons whole wheat pastry flour 110 grams
  • 1/3 cup unsweetened cocoa powder 30 grams
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon plus a pinch of salt 3/8 tsp
  • 1/2 cup plus 2 T. light brown sugar packed (110 grams)
  • 1 large egg
  • 3 oz Greek yogurt the kind with 18 grams protein per 6 oz
  • 2 tablespoons light olive oil
  • 3/4 teaspoons vanilla
  • 1/4 cup semisweet chocolate chips 1 ½ oz


  • Heat oven to 375 degrees F. 6 muffin cups with paper liners
  • Stack about 8 paper towels on the counter and pour applesauce on paper towels. Spread the applesauce around in a circle almost as wide as the towels letting the towels soak up moisture from the applesauce; Let sit for about 5 minutes. You could probably do this step in a strainer, but I did it with towels.
  • Meanwhile, mix the flour, cocoa powder, baking soda, baking powder and salt together in a small mixing bowl.
  • Scrape the drained applesauce (weight should be 5 oz, volume should now be heaping ½ cup) off the towel and place it in a second mixing bowl. Stir in the brown sugar, egg, yogurt, oil and vanilla.
  • Pour the dry mixture into the applesauce mixture and stir a few strokes, then add the chocolate chips and stir until blended.
  • Divide batter equally among 6 muffin cups, filling to the top, and bake for 20-24 minutes or until a toothpick or chopstick inserted in center comes out clean.
  • Makes 6
  • Note: Try substituting 5 oz (heaping half cup) of pumpkin or 5 oz mashed banana for the applesauce.