Recently, I have been eating a lot of cereal for breakfast, which is unacceptable because I’m a baker and I can make something really delicious like Skinny Brownie Batter Muffins. Sure, sometimes it takes a test trial or two, but this time did not require a redo. These. Were. Heaven. I was most impressed with the brownie-like texture of these muffins, and how completely filling they were. Okay, rewind. How did I decide to take on this task? It all started with Pinterest and a cold glass of milk. My favorite baking ingredient as of late is Hershey’s Special Dark Cocoa Powder. It is sooooo rich, like you’re eating Marie Antionette’s spirit animal, which we all know to be fudge chocolate cake. Marie, that’s why we make movies about you. Because it was your party and you were not afraid to stuff your face if you wanted to. No one did cheat day quite as big and glamorous and wasteful as you. But seriously, Marie would have loved this stuff. Which is why I was drawn to it while sipping my milk and searching Pinterest for anything chocolate-related. See? They look like the inside of a brownie.So here are the ingredients you’ll need when making your Skinny Brownie Batter Muffins:
Unsweetened Coconut Milk I 12-Piece Cupcake/Muffin Baker I Organic Pumpkin I Truvia Baking Blend I Hershey’s Special Dark Cocoa Powder I Xylitol I Gold Cupcake Bakers I Organic Vanilla Extract I Semisweet Chocolate Chip I All-Purpose Flour I Baking Powder I Joseph’s Maltitol Sweetener
What do you need? Some of my favorite baking must-haves are my xylitol, Truvia Baking Blend, and Joseph’s Maltitol Sweetener. I also love those gold baking cups, and finally, a really awesome, 12-piece cupcake/muffin baker ($7).
And bonus, they’re stackable.
- 2 cups all-purpose flour (800 calories)
- 1/2 cup Truvia Baking Blend (190 calories)
- 1/2 cup xylitol (240 calories)
- 1/4 teaspoon salt
- 1/2 cup Hershey's Special Dark Cocoa Powder (80 calories)
- 1 teaspoon baking powder (2 calories)
- 1 teaspoon vanilla extract (12 calories)
- 2 tablespoons liquid egg-whites (25 calories)
- 1/2 cup pumpkin puree (50 calories)
- 1/2 cup unsweetened coconut milk (23 calories)
- 2 tablespoons I Can't Believe It's Not Butter, "Lite" (80 calories)
- 2 tablespoons fat-free sour cream (20 calories)
- 1/4 cup Joseph's Maltitol Sweetener (35 calories)
- 1/3 cup semisweet chocolate chips (375 calories)
- Preheat oven to 350F.
- In a mixing bowl, combine flour, Truvia, xylitol, cocoa powder, salt, and baking powder, and sift until completely combined.
- In a separate bowl, combine vanilla, egg-whites, pumpkin, coconut milk, butter, maltitol, and sour cream.
- Add dry mix to wet mix little by little, mixing after each addition until completely combined.
- Fold in chocolate chips and stir until evenly dispersed.
- Spoon batter (which will be thicker than cupcake batter) into 12 cupcake holders that are positioned in a cupcake/muffin baker.
- Bake for about 18 - 23 minutes, or until completely cooked through.