These double chocolate mini muffins with rainbow sprinkles were inspired by Entenmann’s Little Bites Chocolate Party Cakes but are healthier and homemade!
It’s back to school time and breakfast needs to be convenient. My youngest child, Simon, loves anything chocolate for breakfast. On the other hand, my oldest will choose a healthier breakfast. Oatmeal with berries, yogurt and toast, and an English muffin sausage sandwich with egg whites are among his favorites. But, Simon? He’ll beg for that S’mores Pop-Tart every.single.morning.
He inherited his mother’s taste buds.
We had to stop buying those sugary chocolate breakfasts that were supposed to serve as a “breakfast treat” every once in a while because it became a daily obsession. One of those treats was Entenmann’s Chocolate Party Cakes that are chocolate mini muffins with rainbow sprinkles. They were super convenient, like the Pop-Tarts, so we easily gave in way too frequently.
Because I understand Simon’s love for chocolate for breakfast, I decided to compromise and made a homemade version that I felt better about. This recipe includes a few healthier ingredients so he can still enjoy his chocolaty breakfast while I can feel good about what he’s eating.
Plus, we freeze them so they are ready with less than 30 seconds in the microwave! Paired with some fruit or maybe yogurt, we have a good breakfast going for us here.
WARNING: The first time I made these, Simon and I ate five in a row. That might be our new problem. 😉
- 3/4 cup unsweetened applesauce
- 1/2 cup white granulated sugar
- 1/4 cup honey
- 1 large egg
- 3/4 cup plain, vanilla or french vanilla yogurt (Greek or regular)
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup mini chocolate chips
- 1/3 cup rainbow sprinkles
Preheat oven to 400°F. Grease *dark nonstick mini muffin pan with nonstick spray (I prefer Baker's Joy).
In a large bowl, combine the applesauce, sugar, honey, egg, yogurt and vanilla. Use a whisk to stir until smooth.
Sift together the flours, cocoa powder, salt, baking soda, and baking powder. Gradually add to the wet ingredients, slowly whisking after each addition. Do not overmix.
Gently fold in the chocolate chips and the sprinkles with a rubber spatula or wooden spoon.
Carefully divide the batter evenly into the muffin cups, filling each to the top. You should be able to fill between 24-30 cups total -- if you have only a 12-cup muffin pan, then fill and bake 12 at a time. Bake for 3 minutes at 400°F then without opening the oven, turn down the temperature to 350°F and bake an additional 9 minutes or until toothpick comes out clean.
Remove muffins from oven and let cool in pan for 8 minutes, then remove to cooling rack to cool completely.
These are amazing warm from the oven, or stored up to three days in a container at room temperature. We also freeze them for up to 2 months. (Warm in the microwave on a plate for 30 seconds.)
*I use the Wilton nonstick mini muffin pans so my oven temperatures and times reflect that. If you are not using dark and/or nonstick pans, your baking time and temperature may vary.
Snap a photo and tag @seededtable on Instagram so I can share!