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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Recipe Information
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
Instructions
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.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
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.
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.
Slowly fold in the hot water and mix until the batter is smooth and loose.
Gently fold in the semi-sweet chocolate chips, reserving a small handful to sprinkle on top of the muffins.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Sprinkle the reserved chocolate chips on top of each muffin.
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.
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
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 393.8 g | 143% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 220.4 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 578 mg | 44% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
