Being Mrs. Pierce

Life as a wife, hiker, wanna-be chef, book-lover, traveler, and now, mom

Yippee Chippee Chocolate Chip Muffins (New Recipe #91) November 28, 2013

Filed under: Cooking — skpierce12 @ 7:25 PM
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Muffins are among my favorite baked goods to make from scratch. They are slightly sweet, warm, and fluffy as they emerge from the oven in handy, single-serve portions. Best of all, they make the house smell like a bakery. So when I come across a new muffin recipe, I am inclined to try it. Thus it was with the Hungry Girl’s Yippee Chippee Chocolate Chip Muffins.


This particular recipe drew my attention because it gave me an excuse to buy a carton of Almond Breeze unsweetened vanilla almond milk. I have seen Almond Breeze on numerous ingredients lists (most of them by Hungry Girl) and always have been intrigued. While this recipe calls for light vanilla soymilk, I substituted the Almond Breeze instead. I also used regular milk chocolate chips in place of the mini semi-sweet chocolate chips, not having any of the latter on hand.


For being a “diet” recipe, these muffins turned out surprisingly delicious. They had just the right amount of chocolate in them and were light and fluffy, just as muffins should be. They are perfect for both breakfast and a sweet bite at the end of the day. John and I gave them 4 stars, and I promptly made a second batch a couple of days after the first, as John and I gobbled them up in record time.


Yippee Chippee Chocolate Chip Muffins

1 cup whole-wheat flour
¼ cup Splenda No Calorie Sweetener (granulated)
3 TB brown sugar (not packed)
1½ tsp baking powder
¼ tsp salt
½ cup light vanilla soymilk (I used Almond Breeze unsweetened vanilla almond milk)
¼ cup sugar-free pancake syrup
¼ cup fat-free liquid egg substitute
2 TB light whipped butter or light buttery spread, room temperature
2 TB no-sugar-added applesauce
½ tsp vanilla extract
¼ cup mini semi-sweet chocolate chips (I used regular milk chocolate chips)

1. Preheat the oven to 400 degrees. Line a standard 6-cup muffin pan (or 6 cups of a 12-cup muffin pan) with foil baking cups or spray with nonstick spray.

2. In a large bowl, whisk flour, Splenda, brown sugar, baking powder, and salt.

3. In another large bowl, whisk all other ingredients except chocolate chips. Add the flour mixture and stir until smooth. Fold in chocolate chips.

4. Evenly distribute batter among the 6 lined or sprayed cups of the muffin pan. Bake until a toothpick inserted into the center of a muffin comes out clean, about 22 minutes.

Yield: 6 servings (serving size: 1 muffin). Per serving, 5 PointsPlus.


One Response to “Yippee Chippee Chocolate Chip Muffins (New Recipe #91)”

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