Low Fat Mocha Chocolate Chip Muffins
Indulge in the rich, decadent flavors of coffee and chocolate guilt-free with these Low Fat Mocha Chocolate Chip Muffins! Perfectly moist and studded with semi-sweet mini chocolate chips, these muffins combine unsweetened cocoa powder, brewed coffee, and a tangy hint of low-fat Greek yogurt for a lighter take on a bakery favorite. With just 15 minutes of prep time and a simple mix-and-bake method, these treats are both quick and easy to whip up. Ideal for breakfast on-the-go, an afternoon pick-me-up, or dessert, they offer all the satisfaction of a mocha-inspired treat without the excess fat. Plus, with only 16-18 minutes in the oven, you’ll have a batch of fresh, chocolaty muffins ready to enjoy in no time! Whether you're looking for a healthier muffin recipe or simply need a chocolate fix, these low-fat muffins strike the perfect balance of flavor and nutrition.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cup Low-fat plain Greek yogurt
- 0.5 cup Skim milk
- 0.25 cup Brewed coffee (cooled)
- 1 whole Egg (large)
- 1 teaspoon Vanilla extract
- 0.5 cup Mini chocolate chips (semi-sweet)
- 1 as needed Cooking spray (for greasing the muffin tin)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the Greek yogurt, skim milk, brewed coffee, egg, and vanilla extract. Whisk until the mixture is smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the mini chocolate chips, reserving a few tablespoons for topping the muffins if desired.
Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
Sprinkle the reserved chocolate chips on top of the muffins for extra chocolatey goodness.
Bake the muffins in the preheated oven for 16-18 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 allow the muffins to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 18.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 162 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.
