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 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 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 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 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 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!


Skinny Double Chocolate Chip Muffins

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

Yield: 12 muffins


  • 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


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.

*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.


291 Responses to “Skinny Double Chocolate Chip Muffins.”

  1. #
    Sondraposted December 9, 2013 at 12:14 am

    I subbed the sugar and honey with 2 bananas and a teaspoon of stevia and added 1/8th of a cup of pure maple syrup I also used all whole wheat flour, oh my goodness were these amazing and you were spot on with the liners and baking at a high temp for the first five minutes- truly amazing cannot believe they are healthy. Thank you for this wonderful recipe!
    By the way with my substitution I punched the ingredients into myfitnesspal and they were 165 calories-amazing.


  2. #
    alyposted December 31, 2013 at 11:12 am

    This recipe is great. I make them with only 100% whole wheat flour and no one is the wiser :)


    • Sallyreplied on December 31st, 2013 at 11:57 am

      Perfect, Aly!


  3. #
    Kristenposted January 5, 2014 at 6:34 pm

    These were great…thanks so much for the recipe! I didn’t have ape sauce in the house so I substituted pumpkin purée and it worked great! My husband was toy fooled and had no idea they were actually a healthy treat.


    • Kristenreplied on January 5th, 2014 at 6:35 pm

      Applesauce not ape sauce lol


  4. #
    Sam Adlerposted January 8, 2014 at 7:24 pm

    I made these today in mini form and they are so delicious! The only thing I did different was use fat free light vanilla yogurt instead of the greek otherwise followed everything. I put it into a calorie counter and it says 110 calories for 1 large muffin. Since I made them in mini its only 60 calories for two! Yay for awesome healthier treats that feel like a splurge, thanks Sally!!!


    • Sallyreplied on January 10th, 2014 at 6:56 am

      Thanks for reporting back Sam! I appreciate it so much. I have to try these as mini muffins now!


    • Rupa Lreplied on February 4th, 2014 at 6:33 pm

      Hi Sam
      Do u remember the bake time for these mini muffins ???



  5. #
    Jessica Bistlineposted January 8, 2014 at 10:54 pm

    Have you ever made these into mini muffins? They look great and I know my boys will love them. Thanks for the great recipes!


    • Sallyreplied on January 10th, 2014 at 6:52 am

      I’m never tried them as mini muffins before. I’m unsure of the bake time. Maybe about 11 minutes?


      • Robinreplied on November 6th, 2014 at 1:13 pm

        Hi Jessica and Sally,

        I actually tried baking these both in my donut pan and in my mini muffin pan. I did 4 min. @ 425 plus additional minutes @375, then let them sit in pan for 3 min. before removing. They were awesome! I also just tried using this recipe as the chocolate base for black-bottom cupcakes, OMG, so good! My kids also love these :) Keep the healthy recipes coming Sally, you are the best at them!

      • Robinreplied on November 6th, 2014 at 1:14 pm

        Sorry, that was supposed to say 4 min @ 425 and 5 min at 375 for a total of 9 minutes.

  6. #
    Chrisposted January 12, 2014 at 11:21 pm

    I looked up “healthy chocolate chip muffin recipe,” and this one popped up. Boy, am I glad it did! These are absolutely delicious and taste just like muffins from the bakery. We are gluten-free, so I subbed 1 cup of all-purpose gluten-free flour* (includes xanthan gum) for the flours in the original recipe. They turned out beautifully! Thanks so much for a great recipe! I will be coming back for more!
    *I case any GF folks were wondering, the GF flour I used was Better Batter.


    • Sallyreplied on January 13th, 2014 at 10:26 am

      Very happy to know that these worked well with that GF flour, Chris! I have no experience being GF, so that info will be helpful to other readers. Thanks so much for reporting back!


  7. #
    Matyldakrposted January 14, 2014 at 12:24 pm

    I love you for this recipe! I think it’s going in my most favorite ones! It’s so good yet healthy, you are a wizard :D


  8. #
    Krithikaposted January 22, 2014 at 2:38 pm

    I tried out this recipe yesterday. It was AMAZING!! I knew your recipe wouldn’t let me down and I was right! This is now my all time favorite muffin recipe! The only thing that I did wrong was fill up my standalone silicone muffin cups too much and a bunch of batter spilled over on to the plate below. I’ll try a regular muffin pan or fill the cups to about three-fourths next time. But I’m still not complaining because I ate up every spilled crumb as well!! Thank you so much for the wonderful recipe! I look forward to future healthy recipes, because I know you will never sacrifice the taste for anything!


  9. #
    Lennyposted January 23, 2014 at 1:54 am

    hi Sally, just want to know is the applesauce homemade or canned? if it’s homemade can you share the recipe? or can i replace with something else? thanks a lot.. gonna try this soon but hard to find applesauce here


  10. #
    Mposted January 23, 2014 at 9:57 am

    Substitute 3/4 cup almond milk instead of using yogurt. Thanks for replying!


  11. #
    Katie Mc.posted January 28, 2014 at 2:44 pm

    I have all of these ingredients except for the UNsweetened applesauce. Will it make a huge difference in taste if I use sweetened? I don’t want these to be overly rich/sweet tasting but I can’t justify a trip to the store just for unsweetened! Thoughts? Thanks!


    • Sallyreplied on January 28th, 2014 at 4:00 pm

      You may use sweetened. That’s completely fine! Reduce the granulated sugar to 1/3 cup.


      • Katie Mc.replied on January 28th, 2014 at 4:24 pm

        Great, thank you!
        Also, will raw honey work the same as regular honey? I love raw honey for it’s health benefits as well as the pure taste but I’ve never used it for baking.

        • Sallyreplied on January 28th, 2014 at 5:38 pm

          raw honey would be fine, yes. Enjoy!

  12. #
    Rupa Lposted February 4, 2014 at 12:49 pm

    Hi Sally

    I made these last week
    They tasted superb but the muffins rose and spread out like a saucer plate
    They ddint have high domes although i followed the instructions exactly and my oven temp is also correct. Instead total flat.
    The only changes i had made were used 1 whole egg instead of 2 egg whites and half all purpose n rest half white whole wheat flour
    The batter was too liquid when pouring into the muffin pans. I have followed everything else perfectly.
    Pls help me as i love these muffins and want to bake them for valentines party.

    – Rupa


    • Sallyreplied on February 4th, 2014 at 4:21 pm

      Hi Rupa. The muffin batter should be very thick, not thin at all. Are you sure you are using 1 full cup combined flours and then 1/2 cup of unsweetened cocoa powder? Other than that, I’m not particularly sure. There’s no actualy liquid like milk in this batter, so I can’t imagine why it would be so thin.


      • Rupa Lreplied on February 4th, 2014 at 6:14 pm

        Yes I did measure 1 cup in total for flour and then 1/2 cup for cocoa
        The combined effect of Apple sauce, yogurt and the eggs made it too liquids for the flour qty
        Ok lett me try this once again n then see how it comes out

  13. #
    Hillaryposted February 8, 2014 at 9:17 pm

    Sally, these are one of my absolute favorites! I’ve made them a handful of times over the past few months and I am honestly sad every time we are down to our last two! Also, these were excellent dessert muffins the week before my half marathon! Carbs plus chocolate is always a good thing in my book! I don’t know how you do it, but I always love all of your recipes!


    • Sallyreplied on February 9th, 2014 at 9:32 am

      Hillary, congrats on your half marathon! Thanks so much for reporting back. I’m happy you love my recipes!


  14. #
    zeeposted February 10, 2014 at 1:36 am

    Hey looks awesome. … I wanted to know a good applesauce subsitute???


  15. #
    shelleyposted February 12, 2014 at 9:57 pm

    I just made these for the first time today. If you use foil lined cupcake liners and spray with a touch of cooking spray, they won’t stick. :0) I had some and decided to give them a try and presto, no sticking to the wrapper. :0)


  16. #
    Katieposted February 13, 2014 at 3:39 pm

    I just made these muffins and they are awesome. Perfect balance of chocolate. They are nice and moist.


  17. #
    Dioposted February 14, 2014 at 1:12 am

    Hi Sally! I just want you to know that I’ve made these 3x now and every time I make it’s a hit! If healthy eating tastes like these, I would eat healthy everyday :) Again, thanks for the generosity of sharing your recipes. My family and friends in the Philippines and Singapore all loved it! Adults and kids and nobody believe it’s healthy :) You make me look like a pro!


  18. #
    maryposted February 18, 2014 at 1:11 pm

    can the chocolate chips be omitted?


    • Sallyreplied on February 18th, 2014 at 1:21 pm



  19. #
    Elizabethposted March 13, 2014 at 11:36 am

    Has anyone tried using silicone muffin cups with these?


    • Sallyreplied on March 13th, 2014 at 1:54 pm

      Yep, that would work just fine!


  20. #
    Allisonposted March 21, 2014 at 12:47 am

    Looks like another great recipe! Question: How would you modify the time/temperature for mini muffins?


    • Sallyreplied on March 21st, 2014 at 10:30 am

      375F degrees for 10-11 minutes. Enjoy, Allison!


  21. #
    Michelleposted March 23, 2014 at 4:35 pm

    Soooooo good! Thank you! My new favorite for when I need a little treat! Thanks!!!


  22. #
    Sashaposted March 29, 2014 at 10:38 pm

    I made these, but they had kind of a chewy texture to them, and weren’t that moist. I followed the directions, and added all of the ingredients. I might’ve made a mistake in measuring the flour, though, because I dropped the measuring cup halfway and that might’ve packed in the flour. Would that affect the texture of these muffins?


    • Sallyreplied on March 30th, 2014 at 6:56 pm

      Yes, you certainly don’t want to overmeasure the flour. Not even by a little! Too much flour = dry, tough texture.


  23. #
    Jenposted March 30, 2014 at 6:01 pm

    Sally, do you have any suggestions for how I could add/substitute some choc. Protein powder in these great muffins to up the protein count? By the way, I hate to cook but loved baking these and my hubby & teen boys could not tell they were low fat. I do not have the talent to mess with recipes on my own so I thought perhaps one of your readers tried it already. Yum!


    • Sallyreplied on March 30th, 2014 at 6:17 pm

      Hi Jen! I wish I had tips for you, but I never bake with protein powder since I’m not a fan of it. So sorry! Maybe another reader has tried it and can chime in.


  24. #
    joposted April 3, 2014 at 7:24 pm

    for 12 muffins these come out to around 164 calories per muffin


  25. #
    Maryposted April 8, 2014 at 2:46 pm

    I’m doing weight watchers so I’m really trying to make better choices with my food. This recipe blew me away. It really is delicious. It hit the spot. I have such a sweet tooth. It’s nice that I can be healthier and enjoy my chocolate which I love : ) think you


  26. #
    Emilyposted April 16, 2014 at 1:28 am

    Soooo good!!! I only had whole wheat flour on hand, but these turned out so moist and wonderful even without the regular flour! Everyone loved them!


  27. #
    Abigailposted April 20, 2014 at 8:32 pm

    I was so happy to find a healthy chocolate muffin recipe! I made these this morning and i just have a few comments. I didn’t find the batter was thick at all – in fact, it had the texture of chocolate mousse (and i certainly didn’t overmix it!) I think there is too little flour – i’ve never made muffins with only one cup of flour. Next time i plan to double the flour and i’ll let you know how it goes. I also think the honey is a little overkill and the 1/2 cup sugar would be fine, but i put in mint chocolate chips which overwhelmed the taste so i can’t tell for sure lol! Also, i live at a higher altitude and i think 450/400 would work better here (i’m finding everything takes longer to cook/bake here). They didn’t rise at all. But once they were cool, they didn’t stick to the muffin liners any more than any other muffins i’ve made. Anyway, they were delicious! Thanks for the recipe!


  28. #
    Barbara Brennerposted April 23, 2014 at 9:16 am

    I keep the unsweetened applesauce cups-individual sevvings-on hand for recipes. They hold about 1/2-3/4 cups each, just the right amount.


  29. #
    Desireeposted April 24, 2014 at 10:07 am

    I want to compliment you on your recipe for the DOUBLE CHOCOLATE MUFFINS. My dad has cancer, and my mom can’t get him to eat much at all. So I searched for a chocolate muffin I could make to trick him into eating something healthy. These came out so good, I had to make a second batch for my husband and three teen-aged daughters, who ate my dad’s batch right out of the oven.
    I read all of your notes, to make sure I got it right the first time. Fighting Dad’s cancer is seriously motivating.
    This is what I did: I used my flour sifter to sift all dry ingredients, including a dash of Vietnamese Cinnamon, which I add to everything chocolate. I think it creates a depth to the chocolate. I also completely ignored the call for sugar. I feared that the texture would suffer, but since cancer loves sugar, I don’t! ;-) When I tasted the batter, I thought, “this isn’t going to work,” because the batter wasn’t sweet at all. So after measuring them, I chopped up my chocolate chips unevenly, getting big chunks *and* tiny slivers of chocolate. That sweetened up the batter all it needed!
    So, Sally, thanks a bunch. Take a bow; you did your part to help a stranger fight cancer. Good job, Sister. :)


    • Sallyreplied on April 24th, 2014 at 4:11 pm

      So happy you all enjoy these muffins Desiree! I really enjoyed reading how you made these for your dad – that’s beyond sweet. He’s in my prayers. You all are! Your message really means a lot to me. I’m so glad a recipe of mine brought a smile to his face – and yours!


  30. #
    Elizabethposted April 26, 2014 at 12:15 pm

    I made these today for our Saturday breakfast and we loved them. My daughters helped me and they still turned out great :) They tasted delicious and were super easy. I used silicone muffin cups filled to the top and they came out perfect. Did not stick at all, though I did spritz the liners lightly with Olive oil spray. Yum!


  31. #
    Amandaposted April 28, 2014 at 3:47 pm

    How many calories are in each muffin?


    • Meganreplied on May 3rd, 2014 at 11:59 am

      With sugar-free syrup (instead of honey) and stevia (instead of sugar), mine came out to be about 200 calories each (for 6 large muffins). If you follow the recipe exactly, they should be about 300 calories for 6 large muffins or 150 calories for 12 smaller muffins.


      • Jasminereplied on October 11th, 2014 at 11:02 am

        Hi, may I ask how long did you bake your 6 large muffins for? And, at what temperature?

        Thanks in advance!

  32. #
    Meganposted May 3, 2014 at 11:56 am

    I made these yesterday. The recipe made 6 large muffins. They turned out really good and are just what I need to fix my chocolate craving! For anyone curious, I made these with 1/2 cup stevia (instead of 1/2 cup sugar) and 1/4 cup sugar-free maple syrup (instead of honey). They turned out great! I couldn’t stop eating the batter. :) Thank you for your amazing recipes! Everything that I’ve tried has turned out amazing.


  33. #
    Natashaposted May 23, 2014 at 6:44 pm

    I was craving something “chocolatey” and at the same time healthy. I know…those two don’t usually go together. I am so glad my search engine took me to your blog. I made these today and they are so delicious I could have eaten the whole batch…but I shared. I modified the recipe a little bit and instead of Greek yogurt I used Kefir and it worked great. I am looking forward to trying more of your great and delicious recipes.


  34. #
    Pipperposted May 26, 2014 at 10:16 am

    I am NOT a cooker, baker, or candlestick maker at all. I wanted to try to bake something with success for my husband’s birthday. I decided on muffins for if I failed it would not be too disappointing. Your recipe is great – they actually turned out and we live at 8700 feet! My husband was very surprised and cheerfully delighted! I truly appreciate your specific directions – extremely helpful! Why, I am inspired to try baking again – with your recipes of course. Booked marked your website! Thank you for sharing your refined recipe. Blessings to you! Grinning from ear to ear!


  35. #
    Annaposted May 29, 2014 at 3:27 pm

    This muffins are so good!! I’m so so glad I made them. And as I was making them I was doubtful, but OMG i was blown away by how good they are. You cannot tell at all that these have some lighter subs in them. Great recipe I will definitely be trying a few more of your skinny recipes. Thanks!


  36. #
    Juliaposted May 29, 2014 at 6:47 pm

    These are SO GOOD!! Just took the batch out of the oven and I knew I had to comment immediately! Not too sweet, but still incredibly yummy. Thank you for this recipe!


  37. #
    Heather W.posted June 24, 2014 at 3:44 pm

    So I made these muffins twice, first time I had no greek yogurt so I made them without it, hoping it’d still come out good. It did, only thing was that they were dry, and if you really looked for it, you could taste the apple sauce. Then just now, I made them again using greek yogurt because I really enjoyed the first batch and wanted to see how the greek yogurt made a difference. This batch came out soooooooo so so good! They are moist, soft, and gooey with chocolate in every bite! I’m so glad I tried them again, thank you for this recipe!! :)


  38. #
    Mandyposted July 1, 2014 at 3:27 pm

    My very picky 4 year-old LOVES to bake, but I’m getting healthy (have lost 50 pounds in the last year and still have another 70 to go) so I don’t like to have too many sweets in the house. I’m so glad we gave these a try! We used 1/4 c. sugar and 1/4 c. granulated Splenda and these were only 4 Weight Watcher points per muffin. And so, so good! Will definitely make these again.


  39. #
    Charlieposted July 6, 2014 at 11:01 am

    Hullo Sally! It’s me again. I really want to make these but I don’t have any honey on hand (actually, I rarely do – it’s the same thing with applesauce). Is there a good substitute for that? Thanks a lot and keep up the yummy work!


    • Sallyreplied on July 6th, 2014 at 2:39 pm

      Maple syrup would be a good sub for the honey. Enjoy!


  40. #
    Francescaposted July 12, 2014 at 1:55 am

    Hi there, Sally! Really want to make these but I don’t have applesauce. I have maple syrup in hand and will be using that to replace honey. I also know that you can substitute the applesauce for mashed bananas. That’s two substitutions though. Will that intervene with the success of these muffins? Or alter the taste in a huge way? Thanks, sweetie!


    • Sallyreplied on July 13th, 2014 at 7:34 pm

      Hi Francesca. You may use mashed bananas and maple syrup here, no problem. They should still be just as tasty.


  41. #
    Mariamposted July 16, 2014 at 9:59 pm

    Hi Sally! I made these yesterday with great success – they are so moist, subtle in chocolate flavor and best of all, HEALTHIER than most muffins! I am very pleased with the light cocoa flavor. When I first made this recipe, I initially thought the “double chocolate” flavor would be very rich and overwhelming (like a double chocolate cookie) but they are oh so light, soft in texture, and have the perfect amount of cocoa flavor. This recipe is now a staple for my future bake sessions.
    Thanks so much for creating a magnificent recipe.


  42. #
    Suanettposted August 7, 2014 at 6:58 pm

    So glad I came across this recipe. Made a batch yesterday, OMG they are delicious.


  43. #
    NewMommyposted August 12, 2014 at 10:01 am

    I made these this morning and they were awesome! For those who are watching their sugar intake, I want to share that I reduced the granulated sugar from 1/2 cup to 1/8 cup and they were still sweet and chocolatey! :)


  44. #
    nicoleposted August 15, 2014 at 3:13 pm

    I am excited to try these! I am hoping to make mini muffins, though… could you tell me how to adjust the bake time for mini muffins? Should I bake them one tray at a time to maintain a quality airflow around the oven?

    I am so pumped!


    • nicolereplied on August 15th, 2014 at 3:15 pm

      I just found some other comments. Ill let you all know how long mine take. Im going to start with 10 minutes, and leave them in a minute or two more if they’re not done!


    • Sallyreplied on August 16th, 2014 at 7:33 am

      The baking time for mini muffins is listed in the recipe. Enjoy.


  45. #
    Reemposted August 25, 2014 at 8:58 am

    This is an Amazing recipe!! Thank u so much for sharing us this, and as u implied no one will ever know them as skinny muffins! Yet I have one question, I usually use the muffin paper to put the batter in (better for lunch box for my daughter) and after baking them they stick to the paper, what do u suggest? Maybe adding canola oil? 2 tbsp perhaps? Or any other alternative? Kindly asking for your guidance! Thank u in advance :):)


  46. #
    Jana Kramerposted August 26, 2014 at 12:46 pm

    What’s the fat/calorie content for each muffin if the recipe is followed exactly?


  47. #
    Loriposted September 1, 2014 at 9:35 pm

    This was the first recipe I used from Sally’s website, and it was amazing. I was looking for a healthy, chocolate muffin for my daughter to eat for breakfast. She absolutely loved these. I made 1 substitution because I didn’t have the ingredient. I used pumpkin puree in place of the applesauce and it worked just fine. I can’t wait to make more of her recipes.


  48. #
    Hamdaposted September 8, 2014 at 2:09 pm

    just made those today, I didn’t have any applesauce so I made it myself using this simple recipe

    my friends loved it BUT I was sad to see it tasted like a normal chocolate muffin… any tips to make the apple (or other) flavors stand out more?


  49. #
    Dyanaposted September 18, 2014 at 12:51 pm

    How to make your skinny become non skinny,…
    in another word, how to make it without apple sauce and just use butter or oil?
    What is the measurement substitute for the apple sauce to the butter or to the oil.



    • Sallyreplied on September 19th, 2014 at 10:52 am

      Hi Dyana! My favorite (non skinny) chocolate muffin recipe is in my cookbook. The recipe is a tad different. But for these, I recommend using 1 egg instead of egg whites, 1/4 cup brown sugar instead of honey, and 3/4 cup canola, vegetable, or melted coconut oil instead of applesauce.


  50. #
    Bettyposted September 23, 2014 at 3:40 am

    Thank you so much for this recipe (definitely planning to try something else as well;) Everyone loved it- my family and my roomates too!


  51. #
    Deniseposted October 29, 2014 at 1:51 pm

    Hi Sally
    These muffins sound delicious! I was hoping to incorporate some zucchini into them. Do you have any suggestions on how to do this? Maybe decrease the apple sauce??
    Please let me know your thoughts. I was hoping to bake these today:)thanks!


    • Sallyreplied on October 29th, 2014 at 7:15 pm

      I’m sure you could decrease the applesauce a bit to add shredded zucchini – I’m unsure of the exact results though since I’ve never tried it. Let me know what you try!


  52. #
    Trixie in CTposted October 29, 2014 at 6:42 pm

    Hey Sally!

    I’m eating my second helping of these delicious muffins as I type…they are super delicious, moist and full of chocolate; they are actually more of a snack cake than a muffin, but who cares about labels when something tastes so good?

    I’ll make another batch to give to the neighbor’s children as trick-or-treat rewards and will probably frost them with a chocolate/Nutella concoction. This will be a treasured recipe in my arsenal – which is getting bigger by the second thanks to you!

    FYI to all your readers, I made these in my new favorite muffin tin – the one with 8 rectangles that look like mini-loaves. Any of your recipes that yield 12 muffins fit in the pan perfectly and I just add a couple of minutes to the bake time, so for this one I baked them for 20-21 minutes total.

    Love you kiddo! You are a genie!

    Your fan Trixie


  53. #
    Trixie in CTposted October 30, 2014 at 6:59 pm

    Hi again…

    Just had to say I made a double batch for the ladies at my volunteer gig and they were ALL OVER them like vultures! They loved them at first bite but then when I told them they were “skinny”, one bite turned into two and three and four…. I should buy stock in sugar and flour and eggs because at the rate I’m going it’s the only fiscally responsible decision.

    With flour in her hair…your fan, Trixie


  54. #
    Sydney Sunposted November 3, 2014 at 9:56 pm

    These look great, I made banana chocolate muffins this weekend (not so skinny) haha and I can only imagine these are just as good if not better!

    Sydney Sun
    For the Love of Baking


  55. #
    avnposted November 7, 2014 at 10:58 am

    Just made these….. wondering about the texture…. mine are so chewy. Almost rubbery? Is the texture supposed to be comparable to “regular” muffins or slightly different?


  56. #
    Jenni Sposted November 18, 2014 at 2:20 pm

    Ahhhhhh I just made the double chocolate chip muffins. I am a chocoholic and sweets freak, but trying to watch what I’m eating. The first bite tasted slightly different than your average treat but after the second bite and on I am now hooked. These are so amazing. Can’t wait to check out other recipes.


  57. #
    Karinposted November 19, 2014 at 1:33 pm

    Just tried your muffins. I recently found out I’ve got a ton of food allergies and am forced to cook and bake in new ways. It’s been very difficult and I was thrilled to find a recipe that was adaptable to my allergies and seemed like I could get my family to eat it too. It was a huge success! They were delicious! I used egg whites and a soy-free chocolate and a few other small tweaks that no one noticed. Thanks for the great recipe that will definitely be a go-to for me!


  58. #
    Helenposted December 4, 2014 at 8:11 am

    I love these muffins, taste great. Could I leave out the cocoa for just the chocolate chip muffins? If ao do I need to increase or decrease any of the ingredients? Also wanted to say how amazing your healthy oatmeal peanut butter chocolate chunk bars are. Make weekly.


  59. #
    Marie-Christineposted December 12, 2014 at 3:27 am

    Hi, I tried these they tasted yummy. Can I substitue 1/2 cup whole wheat flour by 1/2 cup all-purpose flour or should it be more?


  60. #
    Rachelposted December 15, 2014 at 7:12 pm

    I just found you and I am SO glad I did!!! These are amazingly delicious and I will definitely be making them again! I can’t wait to make eve more of your recipes:)


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