Chocolate chip muffin time.
*skinny chocolate chip muffin time to be exact.
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
Yield: 1 muffin
- 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 sugar
- Preheat oven to 330 degrees. Line muffin tray with 1 liner. Set aside.
- 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.
- Pour batter into prepared muffin liner. Bake for 17 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
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