Ingredients
¾cupapplesauce,unsweetened
⅓cupgranulated sugar
¼cuphoney
2large egg whites,or 1 large egg
¾cupplain Greek yogurt,or regular plain yogurt, or vanilla
2tsppure vanilla extract
½cupall-purpose flour,spoon and leveled
½cupwhole wheat flour,spoon and leveled
½cupcocoa powder,unsweetened
¼tspsalt
1tspbaking soda
1tspbaking powder
1cupfresh dark sweet cherries,chopped, or frozen
chocolate chips,optional, for sprinkling
Preparation
Preheat the oven to 425 degrees F.
Spray a 12-count muffin pan with nonstick spray. Do not use liners.
In a large bowl, combine the applesauce, sugar, honey, egg whites, Greeek yogurt, and vanilla extract.
Whisk them all together until smooth, with no yogurt lumps remaining.
Sift the flours, cocoa powder, salt, baking soda, and baking powder together.
Slowly stir in the wet ingredients, being careful not to overmix.
Get any dry pockets of flour out.
Fold in the cherries. The batter will be a little chunky. This is okay.
Divide the batter evenly between each muffin cup – fill them all the way to the top if possible.
Bake for 5 minutes at 425 degrees F then, keeping the muffins in the oven, reduce the heat to 350 degrees F and continue baking for another 15 minutes.
Insert a toothpick into the center of 1 muffin. If it comes out clean, they are done.
If not, bake for 2 more minutes.
Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.
