Cinnamon and chocolate. A wonderful pair, don’t you think? When small amounts of cinnamon are combined with chocolate, the cinnamon serves to enhance the chocolate flavor, and when you add chocolate to a cinnamon dessert, well, the cinnamon chocolate taste really shines through and makes one incredible treat!
And that’s the case with these muffins.
While I would call these breakfast or snack muffins, you could eat them as a healthy, after-dinner dessert. And hey, they’re skinny, whole grain, low-sugar, and low-calorie – so you can feel great eating them! Don’t you love it when a recipe can be so many good things in one?! I should work on a gluten-free version
These skinny chocolate cinnamon muffins fall under a host of labels. Not the least of which is, “healthy”!
Each muffin has only 120 calories, 6% DV of fat, and 6% DV of carbs. Plus, there are a few grams of protein, 7% DV of fiber, and 5% DV of iron. All with only 4.5 grams of added sugar (the applesauce takes it to 5.7 grams)…So, all this considered, I had two for breakfast. Buttered, of course, as I’m not on a low-fat diet anymore. =)
If you don’t have spelled flour on hand, you can use whole wheat pastry flour, or feel free to use all white flour if you wish. For the oil, you can use any neutral flavored oil you wish, or coconut oil will also work. If you are really watching your fat intake, you can take the oil out completely and add in another 2 Tbl of unsweetened applesauce. The results will be pretty much the same, as the applesauce keeps the muffins moist just as oil does.
Recipe type: Skinny Low-Sugar Breakfast
Serves: 10 muffins
PREP TIME 10 mins
COOK TIME 12 mins
TOTAL TIME 22 mins
These muffins lay claim quite a lot of labels – skinny, low-sugar, whole grain, low-cal, quick-n-easy, and healthy. That’s far too many reasons not to try them!
¾ cup spelled
½ cup white flour
½ tsp baking soda
¾ tsp cinnamon
1 Tbl cinnamon baking chips
1 Tbl cacao baking chips
1 Tbl white sugar
2 Tbl brown sugar
½ cup unsweetened applesauce
2 Tbl olive oil
Preheat oven to 350 degrees and spray 10 muffins tins with nonstick cooking spray or olive oil.
In a large bowl, mix together all dry ingredients together (except sugars) and set aside.
In a medium-sized bowl, combine all wet ingredients until there are no lumps of sugar.
Pour the wet mix into the dry and mix until just combined – don’t over mix!
Divide the batter between the 10 tins (the tins will each be a little over half-full).
Bake for 12-13 minutes – don’t over bake. A toothpick inserted into the middle should come out clean.
Cool and enjoy it! these Chocolate Cinnamon Muffins Recipe are especially good with butter!
Muffins will stay fresh in an airtight container for up to four days.
Serving size: 1 muffin
Saturated fat: 1g
I hope you enjoy this Chocolate Cinnamon Muffins Recipe! If you try it – be sure to tell me about it!
Try Our Another Dessert Cinnamon Cake Recipe