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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Recipe Information
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
Instructions
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.
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.
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.
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.
Fold in the mini chocolate chips, evenly dispersing them throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
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.
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.
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
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 89.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 349 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1153 mg | 25% | |
*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.
