Healthy Chocolate Chocolate Chip Muffins

So these muffins are from Bethenny Frankel's book "Naturally Thin" and I wasn't really sure what to expect of these. Whenever I bake with applesauce, the result is either rubbery or kind of off tasting. Well one bite of these dreams and it was like applesauce what? where? I really couldn't believe how good these tasted for replacing almost ALL of the oil with applesauce! I'm def going to play with these to make a blueberry version without the cocoa and with agave nectar instead of sugar. These were a little too sweet for my liking (because my palate is super sensitive to really sugary foods) but I'm sure for the average person they are just right. These really are more along the lines of a dessert/cupcake food. I had one for breakfast this morning and it was just way too decadent for a breakfast/latte meal. These would be perfect for after dinner though!

look at how moist and fudgey they are in the middle!!

Healthy Chocolate Chocolate Chip Muffins

1 cup unsweetened applesauce

1/2 cup raw sugar (use 1/3 cup if you want less sweet)

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon oil (safflower, canola, or vegetable)

3/4 cup oat flour (to make oat flour, pulverize dry rolled oats to a powder in a blender)

1/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

dash of cinnamon

1/2 cup grain sweetened chocolate chips (using these instead of regular chocolate chips cuts the calories of the chips in half and you don't sacrifice any taste)

1. Preheat oven to 375 and line a muffin tin with 8-10 liners (depending on if you want 8 large muffins or 10 smaller muffins)

2. In a small bowl, combine the applesauce, sugar, vanilla, almond extract, and oil. Stir and set aside to let the sugar crystals dissolve.

3. In a large bowl combine the oat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Mix together with a wire whisk to aerate the dry ingredients.

4. Add the applesauce mixture to the flour mixture and stir well until combined. Fold in chocolate chips.

5. Using a large spoon, divide the batter between 8 or 10 muffin cups. Bake for 20 minutes, or until the tops are firm to the touch.

6. Cool completely on a wire rack.

I made 10 muffins and they still turned out to be a decent size. I made half the batter with regular chocolate chips (for the hubby) and the other half with grain sweetenend chips (for me). His muffins are only 142 calories a piece while mine are 114 calories each. Either way, these muffins are bangin and really healthy!!!