Skinny Double Chocolate Chip Muffins.

You will not even realize these double chocolate muffins are lightened-up and low fat!

Skinny Double Chocolate Muffins from sallysbakingaddiction.com. You will not even 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?

Skinny Double Chocolate Muffins from sallysbakingaddiction.com. You will not even realize these double chocolate muffins are lightened-up and low fat!

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 healthy 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.  Kevin said the same:

“What is this you’re giving to me?”

It’s healthy.

“No it’s not.”

Healthy recipes that don’t taste healthy at all are like finding gold.

Skinny Double Chocolate Muffins from sallysbakingaddiction.com. You will not even realize these double chocolate muffins are lightened-up and low fat!

Today’s healthy 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 healthy baked goods without the presence of fat can be dry and crumbly.  I can’t stress enough that these are NOT anything like that.  The applesauce and a few other ingredients in the recipe do a fine job keeping the baked muffins moist, tender, and soft.

There is only 1/2 cup of white 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. Just like the applesauce, the greek yogurt does a fine job keeping the muffins moist and negating the purpose for added fat like butter or oil. I used fat free vanilla greek yogurt, but feel free to use regular yogurt – either low fat, fat free, plain, or vanilla flavored.

Greek yogurt keeps my Skinny Chocolate Peanut Butter Swirl Cupcakes insanely moist and decadent tasting!

Skinny Double Chocolate Muffins from sallysbakingaddiction.com. You will not even realize these double chocolate muffins are lightened-up and low fat!

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 may 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!  Feel free to use regular size, or leave them out completely.  I will warn you though: leaving the chocolate chips out will prevent you from enjoying how melty they get inside the muffin after you warm them up in the microwave. Trust me – biting into a warm muffin, filled with melty chocolate chips, and knowing that it is healthy is like heaven on earth!

Mini Chocolate Chips

The cupcakes take an easy 18 minutes in the oven.  Similar muffin recipes of mine took 20 minutes in my last oven, so I would say anywhere between 18-20 minutes.  Be careful with these though – you don’t want to overbake them, which will lead to a dry, course muffin. It’s hard to tell when they are overbaked since they are all chocolate brown; insert a toothpick in one at the 18 minute mark. If it comes out clean, they are ready. If not, bake for 2 more minutes.

I will warn you: do not use cupcake liners for these muffins. The muffins will stick. Sadly, I know from experience. The smell of chocolate muffins baking in your kitchen is simply unparalleled. Your kitchen has just turned into a bakery and the only thing on the menu is chocolate! Chocolate for breakfast is always a good thing in my world.

Skinny Double Chocolate Muffins from sallysbakingaddiction.com. You will not even realize these double chocolate muffins are lightened-up and low fat!

Today’s muffins are the perfect healthy 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 healthy 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!

Ingredients:

  • 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
  • 1/2 cup (64g) whole wheat flour
  • 1/2 cup (42g) 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

Directions:

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.

Sift* 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. This is ok.

Divide the batter evenly among the muffin cups - fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.

Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months: heat up for 45 seconds to thaw.

Additional Notes:

*Sifting the dry ingredients is optional.

*Why the initial high temperature? See my sky-high muffin dome tricksfor more detail.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You will also love these Skinny Strawberry Chocolate Chip Muffins!

Skinny Strawberry Chocolate Chip Muffins

 

See more healthy recipes.

See more healthy muffin recipes.

   

332 Responses to “Skinny Double Chocolate Chip Muffins.”

  1. #
    181
    Danielleposted December 30, 2014 at 6:55 pm

    These turned out wonderfully and just like the picture! They were very light and moist tasting but still had great flavor. Thanks Sally :)

    Reply

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    Stephanieposted December 31, 2014 at 4:12 pm

    I can’t wait to try these. This will be perfect for on the go breakfast (and keeping a New Year’s Resolution)! In the past week and a half, I have made your Orange Cinnamon Rolls, Dark Chocolate Raspberry Muffins, Blueberry Muffins, and today, your Chocolate Chip Muffins. We have had a great time baking over our Christmas break. Thanks Sally, for helping me overcome a fear of yeast!! Your recipes are easy to follow and I love the science behind it all. Happy New Year!

    Reply

    • Sallyreplied on January 1st, 2015 at 6:08 pm

      Wonderful Stephanie– congrats on baking with yeast for the first time! It’s not so scary, right? Happy New Year to you!

      Reply

  3. #
    183
    Jackieposted January 3, 2015 at 6:55 am

    Do you have the nutritional facts for this healthy muffin?

    Reply

    • Jayniereplied on March 5th, 2015 at 4:45 pm

      Again… I’d like to have an answer to this too…

      Reply

      • Brittanyreplied on March 17th, 2015 at 1:28 am

        After putting all of the ingredients into the myfitnesspal app, it came out to about 177 calories per muffin. This method actually gives all of the other nutritional information if you’d like to use it to find that as well. :)

  4. #
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    Sabreenposted January 4, 2015 at 1:03 am

    This is the best kind of muffin I’ve ever made. Thank you so much Sally. This recipe is incredible. I’m always looking for health recipes because I love to bake but hate the extra calories. I followed your recipe but changed it up a little. Instead of 3/4 of a cup of yogurt, I put 2/3 of homemade yogurt, I also added 1 medium ripe banana because I didn’t want it to get bad, and I’ve added chopped salted macadamia nuts, and on the others I’ve added chopped pecans for my husband cuz that’s his face

    Reply

  5. #
    185
    Serenaposted January 4, 2015 at 10:12 am

    Love the tips! my muffins did rise SKY high!
    left out the sugar and used danone honey greek yogurt… it tastes and looks awesome!

    Thank you for your awesome skinny recipes. I tried the skinny banana fudge dbl chocolate muffins too and they were sooo good (though i overdid the bananas… didnt know how much is 3 large bananas as i only had small-medium sized on hand)

    Great site!! :)

    Reply

  6. #
    186
    Kristi Hoodposted January 6, 2015 at 9:35 pm

    These are my all time FAVORITE muffin of yours. I make them at least once a month. ~Thank you~

    Reply

  7. #
    187
    Autumnposted January 14, 2015 at 9:27 pm

    I’ve made lots of “skinny” muffins and this recipe is the best by far!!
    Thank you!

    Reply

  8. #
    188
    Lizposted January 16, 2015 at 1:32 pm

    Wondering what nutrition facts are? I didn’t see them any where in recipe.

    Reply

    • Jayniereplied on March 5th, 2015 at 4:44 pm

      ME Too!

      Reply

  9. #
    189
    Bethposted January 16, 2015 at 7:33 pm

    Do you know the nutritional info for these muffins?

    Reply

  10. #
    190
    Paula B.posted January 19, 2015 at 8:46 pm

    These look wonderful, and I’m about to whip up a batch. I don’t have applesauce, except for GoGo Squeeze, so I’ll use buttermilk in its place. *fingers crossed*

    Reply

  11. #
    191
    Michelleposted January 26, 2015 at 4:37 pm

    I made these and used all whole wheat flour, brown sugar and replaced the honey with 1 ripened banana (smashed) and they were FABULOUS! Next I may replace the sugar with 2 bananas instead of replacing the honey.

    Reply

  12. #
    192
    Kerrieposted January 31, 2015 at 10:41 am

    I made these a few days ago and took half over to my 94 year old neighbor who still lives by himself, so I love to spoil him every once in a while. He called me this morning and this was his comment: “Do you have any idea how many muffins you eat in 94 years? Well, it’s a lot. This one was the best I’ve ever had. Bring some more.” Lol! I just walked his second batch over a few minutes ago. I thought that might make you smile. Yet another winner of a recipe, Sally. Thank you for sharing, you consistently make me look good! You’re totally my culinary wing woman!

    Reply

    • Sallyreplied on January 31st, 2015 at 2:09 pm

      Haha yes! It did make me smile. :)

      Reply

  13. #
    193
    Mayuriposted February 2, 2015 at 12:16 pm

    Want to try these but was wondering how I can make them without the eggs. Can I add extra applesauce. Thanks.

    Reply

  14. #
    194
    susieposted February 3, 2015 at 8:06 pm

    I loved these and so did my kids! A must keep recipe!

    Reply

  15. #
    195
    Bethposted February 5, 2015 at 5:57 pm

    Great recipe! One thing though, if you are going to post a “skinny” or “light” recipe, you have GOT to post nutritional information.

    Reply

  16. #
    196
    Carmenposted February 6, 2015 at 1:15 am

    I never leave comments on recipes I try but I absolutely had to leave you a Message to say how absolutely delicious these are. I am trying to Eat healthier and these are exactly what I needed in my life. Thank you so much for the recipe!

    Reply

  17. #
    197
    Amy Johnsonposted February 10, 2015 at 12:49 pm

    Hi! I like my muffins to taste richer. So, if I used Hershey’s Special Dark Cocoa instead of the unsweetened cocoa, do I need to reduce any of the sugar or honey? Thank you so much for providing such a great recipe. I will try to bake them tonight! If you can, please let me know what you think of my substitution.

    Reply

    • Sallyreplied on February 10th, 2015 at 1:32 pm

      Amy, if you’d like a less sweet muffin with a darker chocolate flavor then yes, you can slightly reduce the sugar or honey and use that type of cocoa. Enjoy!

      Reply

  18. #
    198
    Dinahposted February 15, 2015 at 9:52 pm

    Made these for valentines day breakfast. I have young daughter who is underweight and a picky eater. She gobbled these up! I used a small heart-shaped muffin pan. Made 12 mini muffins then, with the leftover batter, I used my donut pan. The 4 donuts turned out awesome as well. Same baking time. I used a ziplock bag with a corner cut off to “pipe” into to the donut form.

    As I am trying to get my daughter to gain weight, I used Stoneyfield full fat vanilla yogurt and a whole egg. Otherwise, I followed the recipe. I mixed using the whisk attachment to my stand mixer on low speed. Perfect!

    Reply

  19. #
    199
    Jaynieposted March 5, 2015 at 4:41 pm

    These were amazing! How many calories are in each and fat content?

    Reply

    • Sallyreplied on March 5th, 2015 at 5:02 pm

      So glad you enjoyed them! I’m unsure. Feel free to calculate in an online recipe calculator or manually.

      Reply

  20. #
    200
    Stephanieposted March 6, 2015 at 6:46 pm

    If I were to turn these into mocha muffins (or your brownie recipe that uses cocoa powder instead of chopped up chocolate), how much instant espresso would I add? A couple of tablespoons?

    Reply

  21. #
    201
    R Rposted March 13, 2015 at 1:09 am

    Can I subsitute anything for the applesauce? I dont want to run to the store:P

    Reply

    • Sallyreplied on March 13th, 2015 at 8:27 am

      3/4 cup mashed banana or 1/2 cup melted butter or canola oil would work.

      Reply

      • R Rreplied on March 16th, 2015 at 10:41 pm

        THank you for getting back so quickly!! I am making these on tuesday for a scouting event. anxiously awaiting your next book!

      • R Rreplied on March 19th, 2015 at 12:51 am

        These are so amazing!! Everybody raved about them

  22. #
    202
    Courtneyposted April 3, 2015 at 3:23 pm

    These look delicious! Could i make these in a 9×13 pan? How long and what temp would you bake them at?

    Reply

    • Sallyreplied on April 3rd, 2015 at 7:15 pm

      To make a cake of sorts? I don’t think there is enough batter for a large pan. Maybe a 9×9 pan. I would bake it at 350 and I am unsure about the time.

      Reply

  23. #
    203
    Jennyposted April 3, 2015 at 4:57 pm

    These are amazing! Finally, a skinny muffin that tastes nothing like a skinny muffin! Perfect texture and flavor! Thank you! :)

    Reply

  24. #
    204
    Michelleposted April 7, 2015 at 12:20 am

    I love these muffins! They are so delicious and easy to make! My step daughter (who loves all things junk food and is addicted to Costco muffins) thought these were amazing and wants to help me make them next time! That’s a serious win

    Reply

  25. #
    205
    Courtney Shorrposted April 9, 2015 at 12:07 pm

    I know it’s been almost a year since you posted this but I HAD to leave a comment. I made these today with my 2, 4, and 6 year old kids and they were a MAJOR HIT! They loved them and I felt ok letting them eat another because of how healthy everything was! My only substitute was I used plain greek yogurt because I didn’t have vanilla greek yogurt…. but it turned out PERFECT. Moist and Delicious without being over sweet. I am amazed by this recipe! Bravo!

    Reply

  26. #
    206
    Meganposted April 15, 2015 at 4:33 pm

    Can you make 6 jumbo muffins instead of 12 regular sized ones?

    Reply

    • Sallyreplied on April 15th, 2015 at 4:50 pm

      Absolutely! I’m unsure of the bake time.

      Reply

  27. #
    207
    Marlaposted April 17, 2015 at 10:05 am

    OMG these are sooo good thank you Sally!!!

    Reply

  28. #
    208
    Beckyposted April 18, 2015 at 4:46 pm

    Hi Sally! Any chance these can be made into a cake? How would that go in terms of timing/temp? Thanks!!

    Reply

    • Sallyreplied on April 19th, 2015 at 8:38 pm

      Yes! Use a 8 or 9 inch square bake pan – at 350F – around 30-34 minutes.

      Reply

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