Diet-Friendly Dessert

Don’t you wish there’s a delicious treat or a scrumptious dessert out there that does not end on your thigh or belly.

Well, now there is – thanks to celebrity natural-foods chef Bethenny Frankel. The celebrity chef shares Fudge Chocolate Chip Muffins that promises to have all the good stuff we look for in muffins, and not of the bad.


  • 1 cup unsweetened applesauce
  • 1⁄2 cup raw sugar
  • 1 teaspoon vanilla
  • 1⁄4 teaspoon raspberry extract
  • 3⁄4 cup oat flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 cup semisweet vegan chocolate chips
  • 1⁄2 cup fresh or frozen (drained) raspberries
  • Frankel notes that unsweetened applesauce keeps these muffins figure-friendly.


  1. Preheat the oven to 375 degrees.  Spray a regular-size muffin tin with cooking spray.
  2. In a small bowl, combine applesauce, raw sugar, vanilla, and almond extract.  Stir and set aside to allow the raw sugar crystals to dissolve.
  3. In a large bowl, sift together oat flour, cocoa powder, baking powder, baking soda, and salt.
  4. Add the applesauce mixture to the flour mixture and stir until combined. Fold in chocolate chips and raspberries gently to avoid bleeding.
  5. Using a 3-ounce ice cream scoop or a large spoon, divide the batter between the six muffin cups.  Bake for 50 minutes to an hour, rotating the tin half way through.
  6. Cool completely on a wire rack, then pop the muffins out with a spoon.


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