Low Fat Chocolate Oatmeal Muffins
Indulge guilt-free with these Low Fat Chocolate Oatmeal Muffins, a wholesome treat that balances rich chocolate flavor with nutritious ingredients. Made with whole wheat flour, old-fashioned rolled oats, and unsweetened cocoa powder, these muffins are naturally sweetened with honey and applesauce, delivering a moist, tender crumb without the need for added fats. Non-fat Greek yogurt enriches the batter with protein, while optional semi-sweet chocolate chips add a touch of decadence. Ready in just over 30 minutes, these delightful muffins are perfect for a quick breakfast, post-workout snack, or a healthy dessert. Packed with fiber and chocolatey goodness, they’re as satisfying as they are nutritious—ideal for any health-conscious chocolate lover.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 0.33 cup Unsweetened cocoa powder
- 0.75 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Non-fat plain Greek yogurt
- 0.33 cup Honey
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.25 cup Semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, combine the rolled oats, cocoa powder, whole wheat flour, baking powder, baking soda, and salt. Stir to mix the dry ingredients evenly.
In a medium bowl, whisk together the unsweetened applesauce, Greek yogurt, honey, vanilla extract, and the egg until smooth.
Pour the wet ingredients into the dry ingredients and carefully mix until just combined. Do not overmix, as this can make the muffins dense.
If desired, fold in the semi-sweet chocolate chips for an extra chocolatey touch.
Divide the batter evenly into the prepared muffin cups, filling each about 2/3 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 muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your low-fat chocolate oatmeal muffins warm, or store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 160 mg | 3% | |
*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.
