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Healthy Double Chocolate Muffins with Fresh Strawberries
14-19 min. (plus cooling)
- 1 1/2 cups white whole wheat flour
- 1 1/2 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2/3 cup packed brown sugar
- 1/3 cup nonfat milk
- 1/3 cup 100% fruit seedless strawberry jelly
- 1/4 cup unsweetened applesauce
- 1 egg, lightly beaten
- 1 1/2 teaspoons canola oil (see note)
- 1 teaspoon vanilla
- 1 cup stemmed and hulled, finely chopped fresh strawberries
- 1/4 cup + 1 tablespoon mini chocolate chips, divided
- Preheat oven to 400°F.
- Prepare muffin pans, lining with baking cups. (See note.)
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and sea salt, whisking to thoroughly combine.
- In a medium bowl, combine brown sugar, milk, jelly, applesauce, egg, canola oil, and vanilla, mixing thoroughly.
- Make a well in the center of the dry ingredients and add the wet ingredients to the well. Stir batter just enough to combine, being careful not to over-mix.
- Add the strawberries and ¼ cup mini chocolate chips, and stir again briefly, just to combine.
- Spoon batter into prepared muffin liners, filling each about ⅔ - ¾ full. Do not over-fill. (See note.)
- Sprinkle the remaining mini chocolate chips evenly on top of the muffins.
- Bake for 14-19 minutes, just until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in the pan for about 5 minutes or until the muffins are beginning to set and are cool enough to handle. Remove the muffins to wire racks to cool completely.
Canola oil: If you would like to eliminate the canola oil entirely, you definitely can. We tested this chocolate muffin recipe with no added oil at all, and felt that it was still very good. However, in our opinion, the very slight bit of added oil here did slightly improve the texture of the muffins and is worth adding. Either way is delicious.
Yield, baking cup size and filling baking cups: There is actually a bit of variance in the size and shape of various baking cup liners, which is why we say that this recipe will yield between 12-16 muffins. We've tried a variety of liners, and, for the prettiest domed tops on these muffins, the most important thing is to avoid over-filling the muffin cups. Simply use an additional pan and make a few extra muffins if needed.