Moist, fudgy 110 calorie chocolate muffins filled with juicy cherries. You won’t miss all the calories and fat, trust me!
Fact: I accidentally typed “Skinny Chocolate Cheery Muffins” as the title of this post. I think I’ve had… no, wait… I’ve definitely had too much chocolate recently.
You’re looking at batch #2 of chocolate cherry muffins here. Batch #1 was baked early in the morning the day this happened. I’m sure you can imagine the results. Tasty.
The flood was actually a blessing in disguise. Though dealing with the renter’s insurance company has been a huge pain, the flood gave me a chance to clean some things out, decorate a new apartment, and bake an even better batch of these muffins.
You’re absolutely going to love them.
So um, did you get that? 110 calories. That is not a typo. How can it be? Someone pinch me, I must be dreaming.
You’ll be very impressed that a low calorie muffin can taste this good.
Today’s recipe is actually based off of my popular Skinny Double Chocolate Muffins. Those were voted in the top three favorite muffins of 2013. They’re moist, flavorful, fudgy, and surprisingly skinny. You love them and today’s muffins are no different.
So how can they be so low in calories, yet so rich in flavor? Easy.
You’re going to need a few all-star, magical ingredients. First, applesauce. Unsweetened applesauce takes the place of any oil or butter in this muffin recipe. It keeps the muffins moist for very little calories. You’ll also need Greek yogurt. Or what I like to call “the powerhouse ingredient.” For little calories, a ton of protein, and lots of moisture – Greek yogurt is a miraculous ingredient to use in lightened-up recipes.
All of their chocolate flavor? That comes from cocoa powder. Just enough to give the muffins a strong chocolate taste, but not too much to dry them out. There’s also whole wheat flour in the muffin recipe too. Yup, this recipe is a major WIN all around.
Sweetening the muffins is some sugar and honey. I tried to reduce the refined sugar to the minimum amount possible, while still producing a muffin that actually tastes good. And does not taste like cardboard or mulch.
I reduced the sugar from 1/2 cup in the first batch to 1/3 cup in the second batch. Still perfectly sweet.
The juicy cherries also do a fine job sweetening each bite. I used fresh dark sweet cherries, though frozen would be just fine instead. Whatever’s easiest for you.
Here’s the calorie breakdown if you’re curious:
All of that divided by 12 = 110.
The tops of the muffins are sprinkled with a couple chocolate chips each. Those are completely optional, but let’s face it, a little extra chocolate chip never hurt anyone… right? I ate 4 of these muffins over the course of the day yesterday. In my defense, running and chocolate (and umm…baking and gossip magazines) are my stress relievers OK? Usually the chocolate comes in large quantities after the run. Life’s all about balance.
I froze a couple of these muffins for breakfast in the coming weeks and I have a feeling a fresh batch will be in high demand often because Kevin loved them too.
One of the easiest chocolate muffins you’ll ever bake – simple ingredients, no mixer, less than 40 minutes start to finish, no big mess, and a breath of fresh air from all the sweets I know you enjoyed over the holidays. Since they’re so low cal, you can have some Giant Cinnamon Roll Cake on the side…
Yield: 12 muffins
Moist, fudgy 110 calorie chocolate muffins stuffed with juicy cherries. You won't miss all the calories and fat, trust me!
Prep Time: 20 minutes
Total Time: 40 minutes
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 cherries. The batter will be a little chunky. This is ok.
Divide the batter evenly between each muffin cup - 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 375F 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.
*If your cocoa powder has lumps, I urge you to sift it with the dry ingredients to avoid any dry cocoa powder lumps in the muffins.
*Why the initial high temperature? See my sky-high muffin dome tricks for more detail.
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I won’t blame you if you eat the whole batch.
Do you like chocolate and berries together?!
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