Single Serving Healthier Chocolate Chip Muffin

 Chocolate chip muffin time.

*skinny chocolate chip muffin time to be exact.

Single Serving Healthy Chocolate Chip Muffin (recipe for only 1 healthy muffin!)

I know what you’re thinking.  The words “skinny” and “chocolate” in the same recipe title is just plain ironic. But I promise. This is not a joke!

After a weekend of a few too many of these, I wanted to bake up something light, yet wonderful enough to share with my readers.   Today’s skinny chocolate chip muffin recipe makes ONE large, bakery size muffin.  It’s a lower fat muffin using light butter.  You could always make it sugarfree by using Splenda, but I stuck with sugar.

What is crazy about this muffin is that it does NOT taste “light” at all.  And the muffin only takes about 20 minutes start-to-finish.  A quick, completely guilt-free breakfast or snack just for you.

Plus, you only have to dirty one bowl. 😉

Single Serving Chocolate Chip Muffin

Ingredients:

  • 3 Tablespoons white whole wheat flour (or all-purpose flour)
  • 1/4 teaspoon baking powder
  • dash of salt
  • 1 and 1/2 Tablespoons semi-sweet chocolate chips (or milk chocolate)
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon butter or coconut oil, melted (I used Land O' Lakes light butter)
  • 1 Tablespoon + 1 teaspoon milk (almond milk, soy milk, or cow's milk will work)
  • 1 Tablespoon granulated sugar

Directions:

  1. Preheat oven to 350 degrees. Line muffin tray with 1 liner. Set aside.
  2. Mix flour, baking powder, salt, and chocolate chips together in a small bowl. Add vanilla, melted butter, milk, and sugar. Mix everything together until just combined. DO NOT overmix.
  3. Pour batter into prepared muffin liner. Bake for 17 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

Recipe Notes:

Adapted from Chocolate Covered Katie

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If you like these muffins, check out my Skinny Double Chocolate Muffins!

Skinny Double Chocolate Chip Muffins

 

77 comments

  1. i was confused that there was no egg
    but i have trusted you from the beginning so i put it in the oven and it turned out so nicely
    making it in a ramekin makes it into a nice cake

  2. Hi Sally!

    I baked your Triple Chocolate Cake yesterday for my brother’s birthday party (my fourth time making it!!). I wanted something sweet today, but a little lighter on the calories. I am SO glad I found this recipe! I’ve made so many of yours, but this is one I can make every day without worrying about left overs!

    I made it with vanilla greek yogurt instead of coconut oil because I use coconut oil in my cofee, so I wanted to lighten up the fat cals even more. I used whole wheat pastry flour, too. I microwaved it for a minute and it was amazing! I can’t wait to make it tomorrow in the oven!!

    In case any one is still wondering, this recipe (with greek yogurt and 1% milk) has 245 calories, 5.6g fat, 46.7g carbs, and 7g protein.

    You’re amazing!! So is your cookbook!!!

  3. I just baked it!!! It was really good although i thought the batter was runny!!! I put lesser sugar but it was still sweet :))) i love it!!

  4. Hi ! 🙂
    Making these as we speak
    Doubled the measurements to make one for mum too ♡
    Used coconut oil and stevia instead of butter and sugar. Also used gluten free flour for my mum 🙂

    The batter seemed very oily in the bowl, but they’re in the oven now so I hope they turn out as great as everybodies saying !

  5. I made one so yummy I ended up making 3 more☺️

  6. First day at home on maternity leave, REALLY wanted something warm and muffin-y for breakfast, but didn’t want to go to the hassle of baking a whole batch. This recipe is perfection. Thank you Sally!

  7. Considering this for breakfast next morning…is it possible to add oats and peanut butter? If so, what should my measurements be?

  8. Hi, if I make two muffins and bake them together, do I need to change the baking time or just do the same thing?? thanks

  9. Just whipped this up with my two year old and our little family is ridiculously impressed! Thanks for sharing such a delicious and easy recipe, can’t wait to cruise around your website!

  10. The coconut oil took the muffin to a whole new level, a subtle taste, not completely unlike almond extract….maybe i’ll sub almond for vanilla next time.

  11. You really should put how EASY it is to make this muffin in the description! love this and would love more “smaller batch” recipes!

  12. What size muffin tin did you use?

  13. Totally going to make this. I want to eat your photos….

  14. I used blueberries instead of chocolate chips and put a muffin liner in a ceramic mug. I’m so excited to try other fillings! So yummy. 

  15. I made this just now for my dad, to give him a little surprise when he gets home! It’s in the oven, I can’t wait to see how it turns out, and what his reaction will be! Thanks for the great recipe!!

  16. Hi Sally, 
    I was wondering if this is your only single serving muffin? I saw you have a Master Muffin Mix, and I was wondering how you could turn that into a single muffin?
    Thank you for your time!
    Megan

    • This is the only recipe I have for a 1 muffin recipe– sorry! Try a quick google search. I think there are many out there 🙂

  17. This recipe is perfect! Tastes great and no leftovers to accidentally over eat. The best solution when I’m having a sweets craving. I love small batch & single serve sweets.

  18. 120% in love! Absolutely delicious muffins. Thanks so much for the wonderful recipe.

  19. Hi Sally! Can I use Wholemeal Flour instead? 
    Thanks in advance! 

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