These Two Point W/W Double Chocolate Chip Muffins are chocolate fan’s dream-perfectly moist, fluffy, and super chocolatey!
PREP TIME: 7 minutes
COOK TIME: 15 minutes
ADDITIONAL TIME: 3 minutes
TOTAL TIME: 3 minutes
1 1/2 cups self-rising flour (I use GOLD MEDAL)
2/3 cup unsweetened cocoa powder
1 cup baking sugar Replacement or points white granulated sugar Replacement (I use LAKANTO MONKFRUIT BAKING SWEETENER)
1 teaspoon baking powder
1 teaspoon baking soda
2 Big eggs or 4 large egg whites
3/4 cup skim or unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
And we’ll need 10 Tbsp no sugar added chocolate chips ( I use LAKANTO sugarless chocolate chips)
Line 18 MUFFIN CUPS with foil or paper liners. If you do not have muffin liners-spray the muffin cups with nonstick cooking spray. Put aside.
Stir to blend.
In another mixing bowl whisk together unsweetened almond milk or skim milk.
Whisk until well blended.
Gently combine the wet mix into the dry ingredients and stir fry till JUST combined.
Fill the muffin liners evenly ( 1/2 manner ) with batter and then sprinkle the rest of the chocolate chips on top of each muffin.
Bake for 15-17 minutes or till the center comes out clean when a toothpick is inserted into it.
Servings: Makes 18 regular muffins
2 Points for 1 muffin