Chocolate Chip Muffins

Here they are...awesome Chocolate Chip Muffins, as a bonus they come free of extra calories, fat, sugar and GUILT!!!  And the best part about making these was that Maguire helped me.  He did such a great job putting all the paper liners in and filling each one with the batter.  If you don't already know this awesome trick...an ice cream scoop makes the perfect size muffin and is the easiest batter scooper ever!  Even a 2 year old can do it.

Here's the recipe (with a few of my tweaks because I can't stand to follow a recipe exactly):

Chocolate Chip Muffins

1 cup applesauce
1 tsp Canola Oil
1/2 cup Turbinado Sugar (I used 1/4 Agave and 1/4 honey) you could use Sucanat or Xylitol
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup oat flour (I take dry oatmeal and grind it in my food processor)
1/3 cup cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/8 tsp cinnamon
1/2 cup dairy and gluten free chocolate chips (I used a 72% dark chocolate bar chopped up)
**I added a scoop of chocolate protein powder

Combine wet ingredients in your mixer.  Combine dry ingredients in a seperate bowl.  Add dry ingredients to wet ingredients.  Fill muffin tins and bake at 350 degrees for approximately 20 min.  This will make 8 muffins.  I doubled the recipe and they turned out great.

The stats for these using Turbinado sugar, dairy and gluten free chocolate chips and no protein powder are:
156 Calories / 2 Protein / 30 Carbohydrates / 5 Fat per muffin

One tip that I have learned with clean muffins and breads made with applesauce is that they only stay fresh for about 2 days.  These will freeze really well.  Just bring one out, let it thaw and enjoy!