Chocolate Chip Muffins

Ingredients:

• 2 cups white whole wheat flour
• 2 tsp baking powder
• 0.5 tsp coarse salt
• 2 large eggs
• 3/4 cup light brown sugar
• 3/4 cup low-fat sour cream
• 0.5 cups sugar-free applesauce
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 3/4 cup mini semisweet chocolate chips

Preparation:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Lightly beat the eggs in a second medium bowl. Whisk together the brown sugar, sour cream, applesauce, butter, and vanilla. Gently fold the liquid mixture into the flour mixture with a spatula and knead into a dough.
3. Fold the chocolate chips into the batter (it's okay if there are lumps). Divide the batter evenly among the prepared muffin cups. Bake until a tester inserted into the center of a muffin comes out clean, 20-24 minutes.
4. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack and cool completely. Store in a tightly sealed container at room temperature for up to 3 days..