Sweet, dark cherries stirred into a deceptively ‘skinny’ chocolate batter that’s then baked into healthy chocolate cherry muffins that are sinfully delicious. With these you can have your cake and eat it too, AND still feel good about it.
Pair these with a glass of milk for an indulgent start to any morning.
Or enjoy them with a glass of milk (or wine, just sayin’!) for a sweet treat that’s a great ending to any day whether it’s for dessert, or a not-so naughty midnight snack.
If you’ve tried this easy SKINNY CHOCOLATE CHERRY MUFFINS recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Skinny Chocolate Cherry Muffins
- 3/4 cup unsweetened applesauce
- 1/3 cup sugar
- 1/4 cup honey
- 2 large egg whites or one large egg
- 3/4 cup plain Greek yogurt or regular yogurt, plain or vanilla
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup chopped dark sweet cherries fresh or frozen
- chocolate chips for sprinkling on top optional
- Prepare a cupcake/muffin tin by spraying the cups generously with non-stick cooking spray, or you can use cupcake liners (but they won’t pull away clean from the baked muffins).
- In the bowl of a stand mixer, combine the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract, mixing them until the batter is evenly combined without any lumps left.
- Sift together the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, just until everything’s evenly incorporated, but also making sure not to leave any flour pockets lurking behind. Gently fold in the cherries using a spatula.
- Divide the batter evenly between the 12 muffin cups, filling them as close to the top as possible. Bake the muffins at 425 degrees for 5 minutes then, keeping the muffins in the oven, reduce the heat to 350 degrees and continue baking for another 15 minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for about 2 more minutes.
- Remove the pan from the oven and allow It to rest, cooling for about 3 minutes, then carefully remove the muffins from the pan and transfer them to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days.