Skinny Chocolate Muffins

A delicious chocolaty muffin that's low in calories and sugar! Eat one (or two!) for dessert, or a quick snack. You can even eat one for breakfast with some fruit and yogurt. It makes a great midday snack with a cup of tea or coffee.

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Servings: 12 muffins

Course: Breakfast, Dessert

Calories: 119

Ingredients Method Notes

Ingredients

1/2 cup all purpose flour Can substitute almond flour or other flours for all of the flour in this recipe.
2/3 cup whole wheat pastry flour
1/3 cup granulated no calorie sugar replacement I used Purecane brand
1/3 cup unsweetened cocoa powder I used regular Hershey's
1 tsp baking soda
1/4 tsp salt
1/2 cup mini-chocolate chips can be no-sugar which will save about 13 calories per muffin
1/2 cup egg replacement liquid I used Egg Beaters. You can use whole eggs or another egg substitute if you like. Calories will differ.
1/2 cup vanilla low fat Greek yogurt I used Two Good brand. If you use plain Greek yogurt, increase the vanilla extract to 1 tsp.
1/2 cup unsweetened almond mild (or any milk)
1/4 cup applesauce or mashed banana I used applesauce because I don't like the taste of banana in chocolate muffins!
1/2 tsp vanilla extract

Method

Preheat oven to 350 degrees F and spray a standard 12 cup muffin tin with non-stick cooking spray.
In a large bowl, combine the dry ingredients: flour(s) sugar, cocoa, baking soda, salt, and chocolate chips. Stir to combine.
In a medium bowl, beat the eggs, yogurt, milk, applesauce, and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture until just moistened. Do not overmix.
Divide batter among the muffin cups. Bake for 12-14 minutes, or until a toothpick inserted in the center JUST comes out almost clean. Do not overbake or your muffins will be dry.
Let cool 5 minutes, then remove to a wire rack to cool completely.
Allow to cool completely and store in freezer-safe Ziplock bag or air-tight container.

Notes

Nutrition