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Ingredients

  • Ingredients:
  • 1 1/2 cups self rising flour ( I use Gold Medal) 
  • 2/3 cup unsweetened cocoa powder
  • 1 cup baking sugar substitute or white granulated sugar substitute  ( I use Lakanto Monkfruit Baking Sweetener) 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 large eggs or 4 large egg whites
  • 3/4 cup skim or unsweetened almond milk
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened applesauce 
  • 10 Tbsp no sugar added chocolate chips ( I use Lakanto sugarless chocolate chips)

Instructions

  1. Preheat oven 350 degrees.
  2. Line 18 muffin cups with paper or foil liners. If you don’t have muffin liners-spray the muffin cups with nonstick cooking spray. Set aside.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, sugar substitute, baking powder, and baking soda. Add 8 Tbsp no sugar added chocolate chips. Stir to combine.
  4. In a separate mixing bowl whisk together unsweetened almond milk or skim milk.
  5. Whisk in eggs or egg whites, vanilla extract, and unsweetened applesauce. Whisk until well combined.
  6. Gradually combine the wet mixture into the dry ingredients and stir until JUST combined. ( Do NOT over mix)
  7. Fill the muffin liners evenly ( using 1/4 measuring cup) with batter and sprinkle the remaining chocolate chips on top of each muffin.
  8. Bake for 15-17 minutes or until the center comes out clean when a toothpick is inserted into it.

Servings: Makes 18 regular muffins

Notes

  • The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. 
  • The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on the back of the sugar substitute package.
  • The overall point value per serving is the same regardless if you use unsweetened almond milk or skim milk.
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