Chocolate-Orange Marbled Muffins

• FOR THE CHOCOLATE BATTER:
• 1/3 cups All-purpose Flour
• 1/3 cups Cocoa Powder
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 cups Plain Greek Yogurt
• 1/4 cups Applesauce
• 1 whole Egg White
• 6 Tablespoons Granulated Sugar
• 2 Tablespoons Honey
• 1 teaspoon Vanilla Extract
• 1/3 cups Chocolate Chips
• FOR THE ORANGE BATTER:
• 2/3 cups All-purpose Flour
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 cups Plain Greek Yogurt
• 1/4 cups Applesauce
• 1 whole Egg White
• 2 Tablespoons Granulated Sugar
• 2 Tablespoons Honey
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Grated Orange Zest
• 1/3 cups Pecans, Chopped

1. Grease a 12-count muffin tin. Preheat the oven to 425 F.
2. Make the chocolate batter. In a medium sized bowl whisk together the dry ingredients (flour through baking soda). In a separate larger bowl, mix together yogurt through vanilla extract.
3. Add the dry ingredients to the wet and mix until just combined. Don't over-mix! Fold in the chocolate chips.
4. Make the orange batter. In a medium sized bowl whisk together the flour through baking soda. In a separate larger bowl, mix together all of the remaining ingredients except the pecans.
5. Add the dry ingredients to the wet and stir until just combined. Fold in the chopped pecans.
6. Add a spoonful of chocolate batter into each well of the muffin tins. Add a spoonful of orange batter. Alternate layers until you run out of batter.
7. Bake at 425 F for 5 minutes, then lower the oven temperature to 375 F, and bake for another 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and set pan on a rack. Let muffins cool and serve!
8. Loosely adapted from Sally's Baking Addiction (Skinny Double Chocolate Muffins).

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Taken from tastykitchen.com/recipes/breads/chocolate-orange-marbled-muffins/ (may not work)