I’ve been baking for years now, but have never tasted any of my baked goods. Until Thursday.
Yep, you read that right. Tray after tray of mouthwatering cookies coming out of the oven, fresh hot aromatic garlic bread, delicious potato knishes…and I don’t taste it. I enjoy them through the enjoyment of my family and friends, but not on my own. It’s kind of sad, really, but I have been dieting longer than I have been baking.
Occasionally, even a hard core dieter needs a dessert, and that’s when I would turn to my local bakery. They sell whole wheat, sugar free, low fat muffins that are… well, ok. Barely. I didn’t buy them often, so I wasn’t all that concerned. Until last week, when I went to buy one and discovered they had raised the price. It was only by a quarter, but that 25 cents was enough to remind me why I don’t like their muffins to begin with.
That was the last straw. I walked out of the bakery and went home to bake my own healthy muffins. After searching the internet for a proper 100% whole wheat, 100% sugar free and honestly low fat muffin recipe, I came up empty. And, being the intrepid baker that I am, I set out to make my own.
Did I mention it was 12:30 AM? Did I mention I was capping off two of the most long and stressful weeks I had ever encountered? Did I mention that I had barely slept the night before? Well, now I did. Yeah, I am insane. But I wanted muffins. And once the idea popped into my head, I knew it couldn’t leave until I knew whether or not it would work.
It did. In the most gorgeously delicious way possible.
If you are trying to shed a couple of pounds, give these muffins a whirl- you’ll thank me later.
1/2 cup unsweetened applesauce
1/4 cup (that’s it!) canola oil
1/4 cup agave syrup
1/2 Tbsp vanilla extract
1 cup chocolate flavored Soy Slender soy milk (or skim milk)
1 3/4 cups whole wheat flour
2/3 cup unsweetened cocoa powder
18 packets splenda (or the equivilant of 3/4 cup sugar substitutes such as xylitol or truvia)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar-free chocolate chips, plus extra for sprinkling on top
Preheat oven to 350. Line a muffin pan with paper muffin liners.
Mix together the applesauce, oil, agave, eggs, vanilla and skim milk/soy milk until well blended. In a small bowl, mix together the flour, cocoa, splenda, baking powder, baking soda and salt. Stir into liquids just enough to incorporate all ingredients. Gently fold in chocolate chips.
Fill muffin cups until the top. Sprinkle some chocolate chips over the muffins. Bake at 350 for 15 minutes.
Best served warm- but try not to eat all 12 straight out of the oven! Stick the leftovers in the freezer and pop them in the microwave to warm up for a quick, last minute treat.