Orange Chocolate Chip Muffins Low Fat
Brighten up your mornings with these delightful Low-Fat Orange Chocolate Chip Muffins—a perfect balance of citrusy freshness and indulgent chocolatey goodness! These muffins are made with zesty orange zest, freshly squeezed orange juice, and creamy low-fat yogurt, creating a moist and flavorful base that's both light and satisfying. Mini chocolate chips are folded into the batter for just the right touch of sweetness in every bite. Quick and easy to prepare in under 35 minutes, these muffins are a guilt-free treat ideal for breakfast, snacks, or brunch spreads. With their reduced fat content and vibrant flavor, they’re a healthier option that doesn’t compromise on taste. Bake a batch today and enjoy the perfect blend of wholesome and indulgent!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 1 tablespoon Orange zest (from 1 large orange)
- 0.5 cups Freshly squeezed orange juice
- 0.5 cups Low-fat plain yogurt
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Mini chocolate chips
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or coat each cup with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a medium bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until it is fragrant and evenly distributed.
Add the orange juice, yogurt, egg, and vanilla extract to the sugar mixture, and whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix the batter; it’s okay if there are a few lumps.
Fold in the mini chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Remove the muffin tin from the oven, and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 13.0 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 93 mg | 2% | |
*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.
