Double Chocolate Yogurt Mini Muffins

Whole-wheat flour, ground flax and prunes add a little wholesomeness to these muffins.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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3/4 cup / 175 ml	unsweetened cocoa powder
1/2 cup / 125 ml	each all-purpose and whole-wheat flour
1/2 cup / 125 ml	brown sugar
2 tbsp / 30 ml	ground flax
1 1/2 tsp / 15 ml	baking powder
1/4 tsp / 1 ml	salt
1/2 cup / 125 ml	plain 2% yogurt
3/4 cup / 175 g	Naturegg Simply Egg Whites, well shaken
1/3 cup / 75 ml	strained prunes (baby food)
1/3 cup / 75 ml	canola oil
1/3 cup / 75 ml	mini chocolate chips, divided
1/4 cup / 50 ml	chopped walnuts (optional)

Preheat the oven to 350°F (180°C). Line a 24-cup mini muffin pan with paper liners or grease well.
Stir the cocoa with the all-purpose and whole-wheat flours, sugar, ground flax, baking powder and salt in a large bowl. Whisk the egg whites, yogurt, prunes and oil in a separate bowl. Stir the egg mixture into the flour mixture just until combined. Fold in 1/4 cup (50 mL) chocolate chips and chopped walnuts (if using).
Divide the batter evenly between the prepared muffin cups. Sprinkle with remaining chocolate chips. Bake for 20 minutes or until a tester inserted into the center of a muffin comes out clean. Transfer the muffins to a wire rack to cool completely.

Add 1/2 tsp (2 mL) ground cinnamon with the dry ingredients for a hint of spice in the muffins.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Add cream of tartar to the egg whites before beating to stabilize the foam. About 1/8 teaspoon to two egg whites.