Low Fat Dark Chocolate Muffins
Indulge in the rich decadence of chocolate without the guilt with these Low Fat Dark Chocolate Muffins! Perfectly moist and tender, these muffins are crafted with wholesome ingredients like low-fat Greek yogurt, unsweetened applesauce, and a touch of brown sugar for natural sweetness. Infused with the deep flavor of cocoa powder and dotted with rich dark chocolate chips, each bite delivers a luscious chocolate experience while keeping the calories in check. Quick to prepare in just 15 minutes, these muffins are baked to perfection in under 20 minutes, making them an ideal treat for breakfast, snacks, or dessert. Whether enjoyed warm from the oven or stored for later, these muffins offer a healthier, low-fat twist on a classic indulgence. Create a batch today and savor the ultimate combination of flavor and nutrition!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 35 grams Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 80 grams Dark chocolate chips
- 120 grams Low-fat Greek yogurt
- 120 grams Unsweetened applesauce
- 1 piece Large egg
- 90 grams Brown sugar
- 1 teaspoon Vanilla extract
- 120 milliliters Low-fat milk
Instructions
Preheat your oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure even distribution of ingredients.
Fold in the dark chocolate chips to coat them with the dry ingredients. This helps them distribute evenly in the batter and prevents sinking.
In a separate bowl, whisk together the Greek yogurt, unsweetened applesauce, egg, brown sugar, vanilla extract, and milk until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently mix with a spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy but fully incorporated.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 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 allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins slightly warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2094 mg | 91% | |
| Total Carbohydrate | 327.8 g | 119% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 151.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 484 mg | 37% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1593 mg | 34% | |
*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.
