2 WW Double Chocolate Chip Muffins

Ingredients

1 1/2 cups self rising flour ( I use Gold Medal)

2/3 cup unsweetened cocoa powder

1 cup baking sugar substitute or white granulated sugar substitute ( I use Lakanto Monkfruit Baking Sweetener)

1 tsp baking powder

1 tsp baking soda

2 large eggs or 4 large egg whites

3/4 cup skim or unsweetened almond milk

1 tsp vanilla extract

1/2 cup unsweetened applesauce

10 Tbsp no sugar added chocolate chips ( I use Lakanto sugarless chocolate chips)

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Directions

Preheat oven 350 degrees.
Line 18 muffin cups with paper or foil liners. If you don’t have muffin liners-spray the muffin cups with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar substitute, baking powder, and baking soda. Add 8 Tbsp no sugar added chocolate chips. Stir to combine.
In a separate mixing bowl whisk together unsweetened almond milk or skim milk.
Whisk in eggs or egg whites, vanilla extract, and unsweetened applesauce. Whisk until well combined.
Gradually combine the wet mixture into the dry ingredients and stir until JUST combined. ( Do NOT over mix)
Fill the muffin liners evenly ( using 1/4 measuring cup) with batter and sprinkle the remaining chocolate chips on top of each muffin.
Bake for 15-17 minutes or until the center comes out clean when a toothpick is inserted into it.
Servings: Makes 18 regular muffins