Skinny Double Chocolate Chip Muffins.
You won’t realize these double chocolate muffins are lightened-up and low fat!
I know, I know. I make skinny muffins all the time. And yes, I’m sharing another recipe with you today. But can you blame a girl? I love muffins and making them a teensy bit healthier is just so easy to do. I love freezing them for later, grabbing them on the go out the door to work, and snacking on one after I get home. They are just so convenient and I never feel guilty digging in.
Sally’s Skinny Muffin Addiction.
And today’s muffins are totally acceptable for dessert, too. Double chocolate, anyone?
I made these muffins twice last weekend. I developed the recipe as I went. Sometimes the best of recipes just come to me as I’m mixing the whole wheat flour and baking soda together. Other times I have recipe fails, other times I lay in bed and scribble down ideas as I’m falling asleep. All Day I Think About Recipes.
I woke up one morning with no plans at all the make double chocolate muffins – they sort of just happened. And we loved them so much, I made a second batch the next day to freeze. I brought a couple into work and no one could tell that they were healthified.
Today’s chocolate miracle muffins are insanely easy to make. Start with some of your wet ingredients: unsweetened applesauce, some sugar, and honey. Applesauce is taking the place of butter and oil in this recipe; there is simply no need for the added fat. Sometimes lightened-up baked goods without the presence of fat can be dry and crumbly. I can’t stress enough that these are NOT anything like that.
There is only 1/2 cup of granulated sugar in the whole recipe, yielding 12 large muffins. 1/2 cup of sweetener is not enough, so I added 1/4 cup of honey as well. Honey sweetens my Skinny Banana Blueberry Muffins too. I love the stuff. A few more wet ingredients are egg whites, greek yogurt, and vanilla extract. Instead of using 1 egg, I used two egg whites to keep the fat count low.
The dry ingredients are simple: all-purpose flour, whole wheat flour, unsweetened cocoa powder, and your leavening agents. You will use 1/2 cup of both flours and the cocoa powder, which I loved. It’s so easy to remember! You can sift the dry ingredients together, which I did, but this step is not necessary. Sifting gets rid of any cocoa powder crumbles, making it easy to mix with the other ingredients in the recipe.
The last thing you’ll add? Chocolate chips of course! I used mini chocolate chips. I find that mini chocolate chips gave me more chocolate chip/muffin ratio. Chocolate chips in every bite for the same amount of calories. I’ll take it!
Today’s muffins are the perfect breakfast recipe. No mixer required, taking 10 minutes to prepare the batter, and are made with so many easy ingredients: greek yogurt and applesauce keep the muffins moist and soft, they are sweetened with only a little sugar and honey, made with whole wheat flour, and practically calorie-free unsweetened cocoa powder.
And mini chocolate chips. Always mini chocolate chips, people. They taste completely sinful – eating one completely feels like you’re cheating. Again, no one knew these were light when they tried one! Sneaky little muffins, aren’t they? Wait until you try one warm and melty from the oven!! Ok, I’m done convincing you. Make these!
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Skinny Double Chocolate Chip Muffins
Yield: 12 muffins
You will not even realize these double chocolate muffins are lightened-up and low fat!
- 3/4 cup (133g) unsweetened applesauce
- 1/2 cup (100g) granulated sugar
- 1/4 cup (85g) honey
- 2 large egg whites (or 1 large egg)
- 3/4 cup (183g) vanilla Greek yogurt (or regular yogurt, plain or vanilla)
- 2 teaspoons vanilla extract
- 1/2 cup (62g) all-purpose flour (spoon & leveled)
- 1/2 cup (64g) whole wheat flour (spoon & leveled)
- 1/2 cup (42g) natural unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup (90g) mini chocolate chips, plus a few more for sprinkling on top
- Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Do not use liners.
- In a large bowl, whisk the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract until smooth.
- Sift1 the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky.
- Divide the batter evenly among the muffin cups - fill them all the way to the top. Bake for 5 minutes at 4252 then, keeping the muffins in the oven, reduce the oven temperature to 375°F (191°C). Bake for an additional 13 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
- Make ahead tip: Muffins stay soft, fresh, and moist at room temperature or in the refrigerator for up to 5 days. Muffins freeze well for up to 2-3 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
- Sifting the dry ingredients is optional, but recommended to rid any cocoa powder lumps.
- Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
According to SparkRecipes, these muffins have 165 calories, 3g fat, and 34g carbs each.
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See more healthy muffin recipes.