Skinny Double Chocolate Chip Muffins

Make my whole wheat double chocolate banana muffins next!

You won’t realize these double chocolate muffins are lightened-up and low fat!

You won't realize these double chocolate muffins are lightened-up and low fat! Easy healthy muffin recipe on

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?

You won't realize these double chocolate muffins are lightened-up and low fat! Easy healthy muffin recipe on

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.

You won't realize these double chocolate muffins are lightened-up and low fat! Easy healthy muffin recipe on

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!

Mini Chocolate Chips

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!

You won't realize these double chocolate muffins are lightened-up and low fat! Easy healthy muffin recipe on

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Love muffins? Try these: whole wheat apple cinnamon muffins, blueberry almond power muffins, triple chocolate muffins, simple morning glory muffins, 45 calorie mini chocolate chip muffins, 130 calorie chocolate pumpkin spice muffins, and skinny peanut butter banana muffins.

Skinny Double Chocolate Chip 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


  1. Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Do not use liners.
  2. In a large bowl, whisk the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract until smooth.
  3. 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.
  4. 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.
  5. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
  6. 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.

Recipe Notes:

  1. Sifting the dry ingredients is optional, but recommended to rid any cocoa powder lumps.
  2. 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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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.

You won't realize these double chocolate muffins are lightened-up and low fat! Easy healthy muffin recipe on
You won't realize these double chocolate muffins are lightened-up and low fat! Easy healthy muffin recipe on
You won't realize these double chocolate muffins are lightened-up and low fat! Easy healthy muffin recipe on



  1. Natalie on February 23, 2016 at 7:12 pm

    I made these muffins last Sunday for breakfast Monday morning.  Let me preface by saying that I am a college student and I live in a co-op with about 60 other people.  A few weeks ago, our house chef asked me if I would be willing to bake breakfast pastries for the house twice a week for pay.  So of course I said yes!  Anyhow, I LOVE your recipes, and so I decided to look for a chocolate muffin recipe from among them.  When I came across these, I was incredibly skeptical about the healthy ingredients they contained, thinking how could these possibly taste good?  But after reading the rave reviews, I decided to give them a try.  After baking them and letting them cool, I was a little disappointed because the texture was really rubbery.  However, I stored them in an airtight container overnight and the next morning, I cut off a piece and it tasted like a completely different muffin.  The rubbery texture was gone, and in its place was the most delicious chocolate muffin I’ve ever tasted. The other residents agreed with me, giving high praise and rave reviews.  This recipe is a keeper!  (sorry for the long post)

    • Sally on February 24, 2016 at 7:23 am

      Great! Just took a day for them to come to full potential. Happy you made them and now love them!

    • Zara on May 11, 2016 at 1:42 am

      I totally agree! Mine tasted a little rubbery right out of the oven but the next day and the day after they were very moist and tasty.

  2. Pradnya on February 24, 2016 at 11:04 am

    I tried them and they came out perfect. This is a foolproof recipe. They do taste like brownies and with just the right amount of sweetness. 
    Thanks for the recipe. I’m going to definitely make them again and again.

  3. Kathy on March 1, 2016 at 4:45 pm

    Hi, your recipes don’t state what size muffin pans you use. Want to use the same size so they aren’t over or under done. Don’t like having to check them every 10 min.

    Thank you.

    • Melyssa B on May 10, 2018 at 3:08 pm

      It’s a standard muffin tin. She always says if it’s different like mini or extra large.

  4. Tracey on March 6, 2016 at 9:10 am

    Wow, I just made these and they are superb! I didn’t have enough applesauce and I only had plain soy yogurt so I added more yogurt to make up the difference and they still turned out perfect -so light and chocolatey. My son and I are trying to resist eating another one until tonight for dessert. Thank you for satisfying my chocolate craving today!

  5. Jill on March 13, 2016 at 7:45 pm

    These are fabulous, but definitely more of a dessert than say something I’d eat for breakfast. I might try reducing the granulated sugar by a little bit next time.

    I didn’t have applesauce in the house, so I cored, peel, and chopped an apple, microwaved it, and put it in my mini food processor. It worked perfectly! 

    Also, don’t be a dope like me and use muffin liners. I forgot to not do this. Now that they’ve cooled, the paper liners are sticking. (Don’t worry; they’re still very yummy!)

  6. Joann on March 19, 2016 at 3:45 pm

    I was doing a Goggle search to find a healthier version of the Double Chocolate Muffins that I am craving, and these sound like they will work to give me the taste and texture that I am craving without all the fat.  I am trying hard to stay out of the cardiac ward!  LOL

  7. Marla on March 28, 2016 at 5:18 pm

    Just baked the muffins and they look very good. The calorie count did not seem accurate at 58 calories per muffin. One person posted that they are actually about 150 calories each. People asked also why the person who provided the recipe does not respond to requests for nutritional information. Why are these listed as skinny muffins with a calorie count of 58?

    • Sally on March 28, 2016 at 6:59 pm

      These muffins have 165 calories. The recipe does not state 58 calories. That would be crazy low!

      • Marla on March 28, 2016 at 9:15 pm

        I thought something was amiss. The recipe doesn’t say it the Pinterest picture does. May I send you the screenshot?

  8. Suzy Turner on April 26, 2016 at 6:08 am

    Hi Sally!
    I want to make a healthier version of a Chocolate cake for my friend’s birthday. Want to ask if I can use this recipe to make a 9 inch 2 layer cake instead? If so would I need to double the recipe? I can judge how long to bake the cake for.  
    Thanks Suzy x 🙂

    • Sally on April 26, 2016 at 7:14 am

      Hi Suzy– I would make two batches of the batter and pour into the pans. Fill only about 1/2 way or 2/3 way full. I’m unsure of the exact bake time. The cakes will be done when a toothpick comes out clean.

  9. Zara on May 9, 2016 at 5:52 pm

    Hi, great recipe. They taste great for being pretty healthy! I love that you include the weights in your recipes. I love baking with a scale, makes it a lot faster and less mess. I started out weighing 133 g of applesauce and something did not look right, it looked way less than 3/4 cup. I transferred it to a measuring cup and it ended up being a scant 1/2 cup. I made the rest of the recipe measuring instead of weighing as I was not sure the weights could be trusted. Not a huge deal as I’m sure most of your readers measure instead of weigh but just wanted to leave a comment about that! Anyways very tasty muffins!! 

  10. Emily on May 16, 2016 at 5:48 pm

    Hi Sally, I know a lot of healthy baking recipes including this one use greek yogurt. As someone who despises the taste of any yogurt, are there any substitutions for this? Or can you really not taste it at all in the muffins?

    • Sally on May 16, 2016 at 7:04 pm

      Hi Emily. Happy to help. You can’t taste the yogurt at all. Not even the slightest. You just taste really moist and soft muffins.

  11. Eden Passante on June 2, 2016 at 12:51 pm

    These look amazing! Love that they’re guilt free too! 

  12. Tracie on June 12, 2016 at 7:14 pm

    I want to make mini muffins. How long would you cook them? And if you don’t use all the batter the first time then I just turn up the heat each time to 425 to cook? 

  13. Nick on August 1, 2016 at 12:48 pm

    I was searching the web for a chocolate muffin that was low fat and low sugar as I am doing Weight Watchers and this year (2016) carbs and sugars are a killer for points. So I used your recipe and substituted a zero calorie sweeter for the sugar and the honey. What resulted was a divine low weight watcher points muffin that my wife, children and I love. Thank you so much for coming up with this recipe! It is totally yummy! 🙂

    • Esta Kronberg on April 23, 2017 at 8:21 am

      how many weight watcher points did you come up with?

  14. Tabitha on September 16, 2016 at 8:58 am

    Just made these & they are yummy! Not as good as my regular chocolate muffins, but they are full of all the full fat yummies that make them great. These are a great alternative for when your trying to be good! Thanks for the recipe.

  15. Katie on September 19, 2016 at 4:58 pm

    These are fantastic. It’s not the first time I’ve made them and I even tweeked the recipe, both purposefully and accidentally. I threw all wet ingredients into my vitamix, sifted all the dry ingredients (including 1/4 cup flax) next and added to the blender, blended, threw in the chocolate chips (they got pulverized). Poured smaller portions into 18 muffin tins, baked straight at 425′ for 11 minutes! Perfection, even with me over looking the 1/2 cup sugar! They are decadent, per usual, obviously they do lack the slightest touch of sweetness due to my fried mommy brain. However, I think the pulverized chocolate chips helped just enough. 

  16. Cas P on March 14, 2017 at 11:47 am

    Just made these…chocolate and healthier. Yummy! Very delicious!

  17. Jana on April 2, 2017 at 3:07 pm

    Hi, these Muffins are so chocolaty, fudgy and easy! Great recipe, thank you! You really don´t know that they are made without any butter or oil.
    They just have a little harder crust than “normal” muffins, but thats no problem for me (: Thank you so much for that!

  18. Kait on May 18, 2017 at 7:13 pm

    Bob’s Red Mill Gluten Free 1-to-1 baking mix works perfectly in this recipe subbed for the flour!

    Seriously the best muffins. 

  19. Kait on May 22, 2017 at 11:16 am

    These are my favorite muffins and come out perfectly every time. 

    If anyone ever wondered or needed them to be gluten free, they are so good with Bob’s Red Mill Gluten Free 1-to-1 baking flour and you don’t have to change anything else just swap it for the all purpose/whole wheat flour. 

  20. jan on June 3, 2017 at 8:00 am

    Have made this recipe so many times and it turns out beautifully every time. One of our favourites – we always have some in the freezer. Incidently very fool proof. Have made so manyingrediant substitutions when ive run out of things and still works out ie Instead of apple sauce have used mashed bananas, stewed pears, microwaved an apple and mashed. Instead of the honey agave juice, rice malt syrup, golden syrup – what ever i have. And all sorts of different flours ! One time I think i made 4 substitutes and they still turned out good. Thanks for this recipe Sally .

  21. Suzi on June 17, 2017 at 1:21 pm

    For dairy free I think I will try coconut yogurt, but since I don’t have right now I am considering coconut milk or almond milk substitute. Has anyone ever tried similar?

  22. Theresa on June 25, 2017 at 7:22 am

    Very exciteded to start with low carb muffin recipes . Can i use xitol sweeter plus xtra instead of normal sugar and honey .
    Reg Theresa

  23. Cheri on July 6, 2017 at 8:31 pm

    I made these muffins tonight for our trip to our cottage. I unfortunately threw the whole batch away. Mine came out of the oven & deflated. I pulled them apart & they were rubbery. I feel like they are super heavy also. I followed the recipe exactly. Any suggestions on what happened?

  24. Molly Winkeler on July 12, 2017 at 1:39 pm

    Hi Sally
    I made these muffins yesterday, and I am already obsessed! I am going to be making about 5 batches for a bake sale this weekend. Would you recommend making the batter in 5 different bouts or could I make it all at once and refrigerate in between each batch?

  25. Terra on September 21, 2017 at 2:37 am

    What are the nutritional facts? Looks delicious!

  26. Rebecca on October 17, 2017 at 12:35 am

    Made these today with a few tweaks – I try to add as little sweetener as possible, I left out the honey and added an extra 1/4 cup applesauce, and didn’t add any granulated sugar, still found these sweet enough for my liking. I subbed a flax “egg” for egg and instead of yogurt mixed some plain almond milk with lemon juice and let it “curdle” a few minutes. The top of the muffins got a bit burnt from the initial high heat, my oven must be stronger. No worries they didn’t taste burnt really, next time I’ll just reduce the heat a bit, will definitely make these again, only 1 left in the pan, totally a hit.

  27. Jamie Seifert on December 31, 2017 at 2:11 pm

    Hi Sally & All! Firstly, Happy 2018!! Since I’m just gonna start baking with my little one, instead of 1 teaspoon baking powder, would it be possible to just double the amount of baking soda instead? 


    • Sally on January 1, 2018 at 6:59 am

      Hi Jamie! I suggest using the leavening amounts listed in the recipe. Have fun baking!

  28. Shaun on July 9, 2018 at 3:16 pm

    Hi Sally,

    I would like to do this recipe but just bake it in a loaf pan instead. Would I follow the same baking instructions when it comes to oven temp?


    • Sally on July 10, 2018 at 1:31 pm

      For a loaf instead of muffins you do not need to start the oven at the higher temperature. Just start and keep it at the lower temp. I’m unsure of what the bake time would be.

  29. Rena Taliaferro on August 11, 2018 at 10:05 pm

    I followed the recipe exactly (and dbl checked) but was only able to fill 9 standard cups. What could have gone wrong?



  1. Shaun on July 9, 2018 at 3:16 pm

    Hi Sally,

    I would like to do this recipe but just bake it in a loaf pan instead. Would I follow the same baking instructions when it comes to oven temp?


    • Sally on July 10, 2018 at 1:31 pm

      For a loaf instead of muffins you do not need to start the oven at the higher temperature. Just start and keep it at the lower temp. I’m unsure of what the bake time would be.

  2. Rena Taliaferro on August 11, 2018 at 10:05 pm

    I followed the recipe exactly (and dbl checked) but was only able to fill 9 standard cups. What could have gone wrong?

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