Healthy Chocolate Chocolate Chip Muffins

I am always on the lookout for healthy breakfast items, especially for the picky eater in the family. How many options do you have for someone who doesn't eat eggs, cereal, oatmeal, granola bars, or yogurt?

So when I saw this recipe for Chocolate Chocolate Chip Muffins from Taste of Home, I thought I might be onto something. Hmmm, let's see...chocolate and more chocolate? Sure enough, the muffins were devoured.

These have 160 calories, with 3 g protein and 2 g fiber. Not bad for a sweet treat. They do have a certain "whole grain" flavor to them, but the kids didn't notice. Just don't expect them to taste like the jumbo muffins from the bakery!

This was very quick, just taking a few minutes to mix up in the morning. It makes 32 muffins, so I froze them in zip loc bags of 2-3 muffins.

• 2-1/2 cups all-purpose flour
• 1-3/4 cups whole wheat flour
• 1-3/4 cups packed brown sugar
• 1/2 cup baking cocoa
• 1-1/4 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 egg whites
• 1 egg
• 2 cups unsweetened applesauce
• 1-3/4 cups fat-free milk
• 2 tablespoons canola oil
• 2-1/2 teaspoons vanilla extract
• 1-1/4 cups semisweet chocolate chips (I used the whole bag)

In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 32 muffins.