Chocolate Chip Applesauce Muffins
Updated: Oct 17, 2020
These muffins may just be the recipe that started it all on my quest to develop healthy recipes. After experimenting with the original recipe over the past ten years, I have finally perfected the Chocolate Chip Applesauce muffins and also know as "Courtney's muffins" from my friends and family. I made these so many times for different occasions and it got to the point where people offered to pay me....so these are first on the list and I hope you enjoy them as much as I do!
The original recipe goes way back to when I was seventeen years old. It started as a volleyball tradition and the recipe was handed over for me to make for all my teammates before every match. There was something always comforting about having them to look forward to for breakfast or a snack throughout my school day. The base of the recipe, just like any other muffin recipe, started off with sugar, flour and butter. Throughout the years I slowly started to make minor changes and substitutions and discovered I could make them equally delicious and eat them with less guilt (not that a big pumpkin muffin from a coffeeshop isn't a must every once in awhile..). I feel I have finally perfected the recipe and am ready to share with others to enjoy!
The applesauce in the recipe allows the muffins to remain moist without needing to add butter or oil. The oats add a nice chewy texture and the chocolate gives it a little more added sweetness. After I cook the muffins and let them cool, I package them up in two and put them in the freezer so they are ready to put in the microwave as a quick breakfast option. The nutrient dense ingredients will keep you full and are so easy to grab and go.
These are a constant staple in my mom's freezer ready to go for a quick breakfast. She almost always starts her day with a cup of coffee and pops a couple of these in the microwave for a minute. I also make them as gifts--on our annual Christmas Eve white elephant, these are my go-to. My family actually fights over them because they are a favorite! I have been very stingy with giving out the recipe because I love that these provide joy and have become special to the people I make them for.
Time for the top secret recipe!!!
- 2 cups white whole wheat flour
- 1 cup of lakanto golden monk fruit sweetener, brown sugar, or coconut sugar
- 2 Tbsp ground flaxseed or 2 eggs
- 3 cups unsweetened applesauce or 23oz container
- 2 tsp baking powder
-2 tsp baking soda
- 2 cup quick oats or rolled oats
- 1 Tbsp of cinnamon
- 1 cup dark chocolate (I used Lilys dark chocolate chips or a chopped bar)
1) Preheat oven to 350 and spray two muffin tins
2) If using a flax egg combine the ground flax with 6 Tbsp of water and let sit for 5 minutes.
3) Mix all ingredients in a bowl without the chocolate and oats. Stir until well combined
4) Add chocolate and oats to the bowl and fold in until combined
5) Fill muffin tins at leats 3/4th of the way full. This recipe usually yields 18-20 muffins.
6) Cook for about 25 minutes until set and lightly browned on the top. I tend to leave the muffins in a little longer to get a crispy muffin top but cook until your desired texture.
Notes: Can store at room temperature for up to 3 days or wrap up in cer-and-wrap and freeze for up to 3 months.