Double Chocolate Yogurt Mini Muffins
Whole-wheat flour, ground flax and prunes add a little wholesomeness to these muffins.
- Prep time: 10 min
- Makes: 24 mini muffins
- Cook time: 20 min
Nutritional Information
PER SERVING (1 muffin)
- Calories.97
- Saturated Fat.1 g
- Cholesterol.1 mg
- Carbohydrates.12 g
- Fibre.1 g
- Sugars.7 g
- Protein.3 g
- Sodium.38 mg
- Potassium*.85 mg
- Iron.0.6 mg
- Calcium.19 mg
Ingredients
| 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) |
Directions
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.
Tips
Add 1/2 tsp (2 mL) ground cinnamon with the dry ingredients for a hint of spice in the muffins.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.
Learn MoreTips: Whipping
Avoid plastic bowls when whipping egg whites as fat and oil can linger on the surface and interfere with getting the appropriate volume and structure.