Topping:
3 Tbsp whole wheat flour
3 Tbsp packed brown sugar
1/4 tsp cinnamon
1 Tbsp oil
3 Tbsp chopped pecans
Muffins:
1/2 cup + 2 Tbsp chocolate chips
1/3 cup soy milk
1 1/2 Tbsp oil
1 1/2 Tbsp applesauce
1–1 1/4 cups whole wheat flour
1/4 cup cane sugar
2 tsp baking powder
1/4 tsp cinnamon
1/3 cup chopped pecans
1 egg
pinch salt
1/2 tsp vanilla extract
Topping:
Combine flour, brown sugar, cinnamon, and oil in a small bowl with a fork, until mixture resembles coarse crumbs. Stir in pecans. Set aside.
Muffins:
Preheat oven to 375°F (190°C).
Place ½ cup chocolate chips, soy milk, and oil in a microwaveable bowl and microwave until chips are melted and mixture is smooth. Set aside.
In a large bowl, combine flour, sugar, baking powder, cinnamon, pecans, and remaining 2 Tbsp chocolate chips. Combine egg, vanilla extract, melted chocolate chip mixture and applesauce in small bowl; stir into flour mixture just until moistened.
Prepare muffin tins by greasing and filling with cup cake holders. Spoon the batter into the cup cake holders, filling ¾ full. Sprinkle with topping. Bake 20–25 minutes.
Note: I always double (or triple) this recipe at least. The muffins freeze well.
This recipe originally appeared in Mishpacha Magazine.
