Low Fat Fudge Chocolate Chip Muffins
Indulge guilt-free with these Low Fat Fudge Chocolate Chip Muffins, a deliciously moist and fluffy treat packed with rich cocoa flavor and bursts of mini dark chocolate chips. Made with a blend of whole wheat and all-purpose flours, unsweetened applesauce, and low-fat Greek yogurt, these muffins are a healthier take on your favorite bakery-style snack without compromising on taste. Perfectly sweetened with brown sugar and spiked with vanilla, they bake up in just 20 minutes, making them an ideal quick breakfast or afternoon pick-me-up. Whether enjoyed fresh out of the oven or saved for later, these muffins are proof that decadent and nutritious can go hand in hand.
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.5 cup low-fat plain Greek yogurt
- 0.5 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup low-fat milk
- 0.5 cup mini dark chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
In a medium bowl, combine the unsweetened applesauce, Greek yogurt, and brown sugar. Mix until smooth and creamy.
Add the egg, vanilla extract, and milk to the wet ingredients, whisking until fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients, gently folding together using a rubber spatula. Be careful not to overmix; a few small streaks of flour are okay.
Fold in the mini dark chocolate chips until evenly distributed throughout the batter.
Evenly divide the batter between the 12 muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins slightly warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 2135 mg | 93% | |
| Total Carbohydrate | 378.9 g | 138% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 142.4 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 591 mg | 45% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 2359 mg | 50% | |
*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.
