Double Chocolate Yogurt Mini Muffins
Whole-wheat flour, ground flax and prunes add a little wholesomeness to these muffins.
- Prep time: 10 min
- Makes: 24 mini muffins
- Cook time: 20 min
PER SERVING (1 muffin)
- Saturated Fat.1 g
- Cholesterol.1 mg
- Carbohydrates.12 g
- Fibre.1 g
- Sugars.7 g
- Protein.3 g
- Sodium.38 mg
- Potassium*.85 mg
- Iron.0.6 mg
- Calcium.19 mg
|3/4 cup / 175 ml||unsweetened cocoa powder|
|1/2 cup / 125 ml||each all-purpose and whole-wheat flour|
|1/2 cup / 125 ml||brown sugar|
|2 tbsp / 30 ml||ground flax|
|1 1/2 tsp / 15 ml||baking powder|
|1/4 tsp / 1 ml||salt|
|1/2 cup / 125 ml||plain 2% yogurt|
|3/4 cup / 175 g||Naturegg Simply Egg Whites, well shaken|
|1/3 cup / 75 ml||strained prunes (baby food)|
|1/3 cup / 75 ml||canola oil|
|1/3 cup / 75 ml||mini chocolate chips, divided|
|1/4 cup / 50 ml||chopped walnuts (optional)|
Preheat the oven to 350°F (180°C). Line a 24-cup mini muffin pan with paper liners or grease well.
Stir the cocoa with the all-purpose and whole-wheat flours, sugar, ground flax, baking powder and salt in a large bowl. Whisk the egg whites, yogurt, prunes and oil in a separate bowl. Stir the egg mixture into the flour mixture just until combined. Fold in 1/4 cup (50 mL) chocolate chips and chopped walnuts (if using).
Divide the batter evenly between the prepared muffin cups. Sprinkle with remaining chocolate chips. Bake for 20 minutes or until a tester inserted into the center of a muffin comes out clean. Transfer the muffins to a wire rack to cool completely.
Add 1/2 tsp (2 mL) ground cinnamon with the dry ingredients for a hint of spice in the muffins.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.Learn More