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The whole family will love this treat! It’s one of the five recipes I make every week!
1/2 CUP WHOLE WHEAT FLOUR
1/2 CUP COCONUT or WHITE FLOUR
1/2 CUP SUGAR
1/2 TSP BAKING SODA
1/4 CUP UNSWEETENED COCOA POWDER
1/2 CUP UNSWEETENED APPLESAUCE
1 EGG
1/2 CUP PLAIN GREEK YOGURT
1 TSP VANILLA
2 HANDFULS MILK CHOCOLATE CHIPS (OR SEMI-SWEET)
GLUTEN FREE OPTION:
Switch out flour and replace with 15 oz. black beans (pureed in a blender). You will want to use 1 extra egg if you are using the black beans.
Servings: 24 mini muffins, 2 muffins = 1 serving
Nutrition per Serving: Calories 110, Total Fat 3g, Carbs 20g, Protein 3g, Fiber 3g, Sugars 12g
STEP 1:
Mix dry ingredients and wet ingredients separately.
STEP 2:
Fold dry ingredients into wet ingredients.
STEP 3:
Bake at 350 degrees for 10 minutes.
Makes 24 mini chocolate muffins!
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
