Chocolate Chip Applesauce Muffin Treats

These pillowy treats make for a delicious grab-and-go breakfast or an equally yummy dessert. They are light, fluffy and have the texture of a muffin. I used Greek yogurt and applesauce to keep them moist and flavorful without too much butter. If you want to make them healthier, substitute the white and brown sugars for coconut sugar. The leftovers keep best in the refrigerator - separate layers with a piece of parchment paper to keep them from sticking to each other. 

I hope you enjoy these as much as my crew does! 

Yields: Approx 30 Muffin Treats

Ingredients:

4 Tbl butter, room temperature

3/4 c. plain, full fat Greek yogurt

1/2 c. brown sugar

1/2 c. white sugar

1 egg

3/4 c. applesauce

1 tsp vanilla

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

2 c. all purpose flour

1 c. rolled oats

1 c. chocolate chips

Directions:

Preheat oven to 350F

In a large bowl use a hand mixer to combine butter, Greek yogurt, and both sugars. Once fully combined add egg and mix. Add applesauce and vanilla. and mix. Next add the dry ingredients - flour, baking soda, salt and cinnamon until combined. Add the oats and then the chocolate chips. 

If you have time, place the batter in the refrigerator for an hour or two. It's okay if not, but I think they turn out better when they have been chilled before baking. 

Use a cookie scooper to scoop cookies, 2 inches apart, on a parchment lined cookie sheet. 

Bake cookies for 10 - 12 minutes. Remove from oven and let cool before removing from tray. 

Store leftover treats in the refrigerator. Use parchment paper in between layers to keep them from sticking to each other. 

Enjoy!