Double Chocolate Muffins Low Fat
Indulge in the rich, chocolatey goodness of these Low-Fat Double Chocolate Muffins, a healthier twist on the classic treat without sacrificing flavor. Made with unsweetened cocoa powder and studded with semi-sweet chocolate chips, these muffins are decadently moist thanks to the use of low-fat yogurt and unsweetened applesauce instead of traditional butter or oil. Ready in just over 30 minutes, this recipe delivers 12 perfectly tender muffins with a soft crumb and just the right amount of sweetness, making them ideal for breakfast on-the-go or a guilt-free snack. Plus, the hot water step ensures a smooth batter that bakes to perfection every time. Whether you’re looking for a treat that’s lighter on fat or simply a chocolaty delight, these low-fat muffins are bound to satisfy your cravings!
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Ingredients
- 180 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 240 grams Low-fat plain yogurt
- 60 grams Unsweetened applesauce
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 Large egg
- 1 teaspoon Pure vanilla extract
- 90 grams Semi-sweet chocolate chips
- 60 milliliters Hot water
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
Step 2
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
Step 3
In a separate bowl, whisk together the low-fat plain yogurt, unsweetened applesauce, granulated sugar, brown sugar, large egg, and pure vanilla extract until well combined.
Step 4
Add the wet ingredients to the dry ingredients and gently fold together until just combined. Do not overmix; the batter should be a little lumpy.
Step 5
Slowly fold in the hot water and mix until the batter is smooth and loose.
Step 6
Gently fold in the semi-sweet chocolate chips, reserving a small handful to sprinkle on top of the muffins.
Step 7
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Step 8
Sprinkle the reserved chocolate chips on top of each muffin.
Step 9
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Step 10
Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
| Serving size | (877.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1987.8 |
| Total Fat 38.5g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 199.7mg | 0% |
| Sodium 2395.3mg | 0% |
| Total Carbohydrate 393.8g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 220.4g | |
| Protein 49.6g | 0% |
| Vitamin D 165.4IU | 0% |
| Calcium 578.2mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 1443.1mg | 0% |
Source of Calories