These double chocolate mini muffins with rainbow sprinkles were inspired by Entenmann's Little Bites Chocolate Party Cakes but are healthier and homemade!
1/2cupwhite granulated sugar
3/4 cupplain, vanilla or french vanilla yogurt(Greek or regular)
1/2cupwhole wheat flour
1/2cupunsweetened cocoa powder
1/2cupmini chocolate chips
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.