Low Calorie Chocolate Chip Muffins
Indulge in the perfect guilt-free treat with these Low Calorie Chocolate Chip Muffins—moist, fluffy, and irresistibly studded with mini dark chocolate chips. Made with a wholesome blend of whole wheat and all-purpose flours, these muffins pack a nutritional punch while keeping calories in check. Natural sweetness from unsweetened applesauce and honey or maple syrup pairs beautifully with the tangy creaminess of non-fat Greek yogurt, creating a tender crumb without the need for butter or oil. Ready in under 30 minutes, this easy recipe is ideal for breakfast, snacks, or dessert. Plus, they're freezer-friendly, so you can enjoy a healthy chocolate fix anytime!
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Ingredients
- 120 grams Whole wheat flour
- 50 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 120 grams Unsweetened applesauce
- 120 grams Greek yogurt (non-fat, plain)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 60 grams Honey or maple syrup
- 60 ml Unsweetened almond milk
- 60 grams Mini chocolate chips (dark chocolate preferred)
- 1 optional Cooking spray or muffin liners
Directions
Step 1
Preheat your oven to 180°C (350°F) and prepare a 12-cup muffin tin by greasing it lightly with cooking spray or lining it with muffin liners.
Step 2
In a medium bowl, mix the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together and set aside.
Step 3
In a large mixing bowl, combine the unsweetened applesauce, Greek yogurt, egg, vanilla extract, honey or maple syrup, and almond milk. Whisk together until smooth.
Step 4
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula. Be careful not to overmix; the batter should be slightly lumpy but well combined.
Step 5
Fold in the mini chocolate chips, evenly dispersing them throughout the batter.
Step 6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Enjoy these muffins fresh, or store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months and reheat as needed.
Nutrition Facts
| Serving size | (663.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1311.6 |
| Total Fat 29.6g | 0% |
| Saturated Fat 12.6g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 223.5mg | 0% |
| Sodium 2099.7mg | 0% |
| Total Carbohydrate 229.5g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 89.0g | |
| Protein 46.2g | 0% |
| Vitamin D 76.0IU | 0% |
| Calcium 348.9mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1153.0mg | 0% |
Source of Calories