Maybe Matilda: Chocolate Covered Blueberry Muffins

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I never thought I was an emotional eater until I had children. But the second after their doors close at bed time, you can find me scrounging in the pantry to see if I can find any hidden candy or desserts. “We survived another day of parenting—must celebrate with something delicious and artery clogging!!”

Clearly I’m setting an amazing example of nutrition for these children.

I try to keep some satisfying but not too high calorie snack options around the house that will satisfy my sweet tooth without being terrible for me. And it’s a huge bonus when the kids love to eat them, too, and truly believe they’re getting a treat.

I’ll admit, I’m always skeptical when people insist that their ‘better for you’ recipes are as good as the high-calorie originals. I’m very pleased to report, however, that these ‘better for you’ muffins—with way less fat and sugar than their high-calorie cousins—really might fool you. I wouldn’t have guessed that they contain wheat flour, reduced sugar, and no oil or butter if I hadn’t made them myself.

I used this recipe from Sally’s Baking Addiction and figured she must be exaggerating when she insisted that they were every bit as delicious as higher calorie muffins. But she’s earned my trust—they really are that good.

Instead of chocolate chips, though, I used new DOVE® Fruit that I picked up at Walmart. The rich dark chocolate and blueberry combo made these a delicious, indulgent snack. And even Forrest, who insists he hates blueberries, gobbled these up and begged for more.

Applesauce and yogurt keep the muffins moist and rich without any oil or butter, and honey takes the place of some of the sugar. I folded in a nice big scoop of the DOVE® Fruit blueberries before baking and love the rich, melted dark chocolate surrounding each bite of tender blueberry. So delicious.

Chocolate Covered Blueberry Muffins

3/4 cup unsweetened applesauce
1/2 cup granulated sugar
1/4 cup honey
1 large egg
3/4 cup vanilla yogurt
2 teaspoons vanilla extract
1/2 cup flour
1/2 cup wheat flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup DOVE® Fruit blueberries

Preheat oven to 425 degrees, and grease a muffin pan (do not use paper liners for this recipe—the muffins will stick to the paper!).

In a large bowl, combine the applesauce, sugar, honey, egg, yogurt, and vanilla, and whisk until smooth.

In a separate bowl, combine remaining ingredients except DOVE® Fruit blueberries, and whisk to combine. Gently stir the dry ingredients into the wet ingredients, stirring just until moistened. Gently fold in the blueberries; be careful not to overmix the batter.

Pour batter into prepared muffin pan and bake 5 minutes at 425 degrees. Without removing the pan from the oven, reduce the heat to to 375 degrees and bake an additional 12-14 minutes or until muffins test done. Let cool a few minutes in the pan before removing to a wire rack to cool completely.

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