Reduced Fat Chocolate Muffins

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 large eggs 
• 3 oz greek yogurt with 18 grams protein per 6 oz)
• 0.5 cup brown sugar light packed (110 grams)
• 2 tablespoons olive oil light
• 110 grams minus 2 tablespoons pastry flour whole wheat
• 1.5 oz semi chocolate chips 
• 1 cup apple sauce unsweetened
• 30 grams cocoa powder unsweetened
• 0.8 teaspoons vanilla 

Equipment

• paper towels
• oven
• mixing bowl
• sieve
• toothpicks
• muffin liners
• chopsticks

Directions

1. Heat oven to 375 degrees F. 6 muffin cups with paper liners
2. Stack about 8 paper towels on the counter and pour applesauce on paper towels.
3. Spread the applesauce around in a circle almost as wide as the towels letting the towels soak up moisture from the applesauce;
4. Let sit for about 5 minutes. You could probably do this step in a strainer, but I did it with towels.Meanwhile, mix the flour, cocoa powder, baking soda, baking powder and salt together in a small mixing bowl.Scrape the drained applesauce (weight should be 5 oz, volume should now be heaping ½ cup) off the towel and place it in a second mixing bowl. Stir in the brown sugar, egg, yogurt, oil and vanilla.
5. Pour the dry mixture into the applesauce mixture and stir a few strokes, then add the chocolate chips and stir until blended.Divide batter equally among 6 muffin cups, filling to the top, and bake for 20-24 minutes or until a toothpick or chopstick inserted in center comes out clean.Makes 6Note: Try substituting 5 oz (heaping half cup) of pumpkin or 5 oz mashed banana for the applesauce.