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
Nutritional Information
PER SERVING (1 muffin)
- Calories 97
- 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
Ingredients
- 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)
Directions
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.
Tips
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 MoreTips: Baking
Foam cakes rely on beaten egg whites to get their light fluffy texture.