Decadent Chocolate Muffins


2 cups all-purpose flour
1/4 cup cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup sugar
2 cups applesauce
1 large egg
1 cup warm soy milk

1. Preheat oven to 400 degrees.
2. Combine the flour, cocoa powder, sugar, baking powder, salt and chocolate chips. In a small bowl beat the egg until foamy. Add in the soy milk and apple sauce. Combine the two mixtures, blending until the mixture is just moist.
3. Spoon the batter into lightly greased muffin cups, filling them 3/4 full. Bake for 15-20 minutes, until a toothpick inserted into the center of one muffin comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove muffins from rack and allow them to cool completely before storing. Muffins are great fresh or they can be frozen for later.

7 thoughts on “Decadent Chocolate Muffins

  1. This recipe sounds fabulous. However, my family has soy allergies. What would you suggest as a substitute for the soy milk and keep the recipe pareve?

    • There is kosher almond milk and rice milk in the stores these days; I haven’t tried them but I assume both would work.

  2. These muffins were terrible! I followed your instructions (thinking that 2 tsp. seemed like waaay too much salt). I made them to break the fast on this week. Everyone took a bite a spit them out. Should the correct amount of salt read 1/2 tsp and NOT 2 tsp?

    • I am so sorry; you are correct. there was a problem with the fonts when our health contributor sent the recipe and some of the amounts got mixed up. I thought we had them corrected. I really apologize for that unpleasant experience.

    • I have contact our nutritionist who wrote the piece and will get back to you with her response as soon as possible.

    • Okay, I have all the information you need! This recipe makes 15 muffins with 140 cal, 26g carbohydrates, 3.5g fat, 3.5 protein, 2.5g fiber.

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