Skinny Peanut Butter Chip Chocolate Muffins

I know what you're thinking, how on earth is this a low-cal snack!? By skipping the oils and fats you'd normally bake with this super moist muffin fits in all sorts of calorie intake plans!

I like to double up and make the jumbo muffins (so I count double the calories when I log this but the nutritional info posted is for standard muffins.)

So here's the recipe! 

Ingredients:
3/4 cup (133g) unsweetened applesauce
1/2 cup (100g) granulated sugar
1/4 cup (85g) honey
2 large egg whites (or 1 large egg)
3/4 cup (183g) vanilla Greek yogurt (or regular yogurt, plain or vanilla)(Hint: the small individual yogurts are the correct size)
2 teaspoons vanilla extract
1/2 cup (62g) all-purpose flour
1/2 cup (64g) whole wheat flour
1/2 cup (42g) unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup peanut butter chips (or substitute for whatever you'd like!)

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.

Sift the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.

Divide the batter evenly among the muffin cups - fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.

Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months: heat up for 45 seconds to thaw!