45 Calorie Mini Chocolate Chip Muffins

These 45 calorie mini chocolate chip muffins left me incredibly surprised. A low calorie mini muffin that is also tender, soft, and full of flavor. Plus… lots of chocolate.

mini chocolate chip muffins

Confession. I made these mini chocolate chip muffins back in December without the intention of posting them on my blog. I made them to bring to my friend I was visiting one afternoon (that’s not weird, right?). She didn’t get the chance to taste them until after I left. Once I got home, I received a text RAVING about how good they were.

The kicker? She had no idea they were lightened-up as she praised their tender texture and addictive taste. That’s when you know a lower calorie food is a success.

mini chocolate chip muffins on an orange and white plate

I made them again this past weekend so I could shoot and share the recipe on my blog this week. Also because I’m welcoming any sort of healthier recipe right now as I cook and taste my way through a cookbook full of… candy. Just candy. All candy. All over my house. Every day. Life is hard.

Here we go! A mini chocolate chip muffin so low in calories you can eat 6 of them, pair with some yogurt and have a jolly breakfast under 400 calories. I do not count calories for the food I eat and cook, nor do I typically post nutritional info because my blog’s focus is on having fun in the kitchen – not math. But I was extra curious about these muffins and I thought you would be as well, so here is the breakdown for you:

  • Flour = 560
  • Lightly packed brown sugar = 115
  • Pure maple syrup = 200
  • Greek yogurt = 130
  • Melted butter or coconut oil = 200 (or 230)
  • Egg white = 17
  • Mini chocolate chips = 550
  • Cinnamon = 2.5
  • Vanilla = 10

Divided by 36 mini muffins = 47 calories (using butter). Ok so these are really “45-ish” calorie muffins. Unless you’re the calorie police, the 2 extra calories are no biggie. Heck, I’m sure you burned them scrolling down this far or moving your eyeballs today.

mini chocolate chip muffins with a bite taken from one showing the inside

These muffins would be nothing without a few of the listed ingredients.

First, don’t leave out that fat. The small amount of butter (or coconut oil) is what makes them taste like their higher calorie counterpart. The fat makes them tender and soft; I tried making these with applesauce instead of butter and they tasted dull and rubbery. I don’t recommend it. Greek yogurt is a fabulous protein-packed, low calorie “moist maker” in the batter. The baked muffins are anything but dry! I like to use plain nonfat. The egg white gives the muffins structure. You could use 1 full egg instead, keeping in mind that the calorie count would be a tad higher.

Cinnamon, maple syrup, brown sugar, and vanilla flavor the batter. These are all imperative ingredients to the taste of your muffins, so I don’t suggest switching things up. You could certainly use honey instead of maple syrup, but you will lose the stronger flavor of maple syrup. And when it comes to lower calorie foods, flavor is everything.

The chocolate chips! These muffins are a little “blah” without them. The chips are the highest calorie ingredient in this recipe besides the flour (obviously necessary as well). But they, along with the fat, are what make these muffins actually taste good. And when the mini muffins are warm from the oven, the chocolate chips are all melty and scrumptious. You may use regular chocolate chips instead but there won’t be very many chips in each muffin that way. Mini chocolate chips = more bang for your buck!

overhead image of mini chocolate chip muffins

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mini chocolate chip muffins

45 Calorie Mini Chocolate Chip Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 35 minutes
  • Yield: 36 mini muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


These 45 calorie mini chocolate chip muffins left me incredibly surprised. A low calorie mini muffin that is also tender, soft, and full of flavor. Plus… lots of chocolate.


  • 1 and 1/4 cups (156g) all-purpose flour* (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (60ml) pure maple syrup*
  • 1/4 cup (36g) lightly packed light or dark brown sugar
  • 1/2 cup (125g) plain nonfat Greek yogurt*
  • 2 Tablespoons (29g) melted butter or melted coconut oil, slightly cooled*
  • 1 egg white, beaten*
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (90g) mini chocolate chips*


  1. Preheat oven to 350°F (177°C). Spray two mini muffin pans with nonstick cooking spray. This recipe makes around 36 muffins, so you will only use half of the 2nd pan. I do not recommend mini liners for these. Set pan aside.
  2. In a large bowl, gently toss the flour, baking soda, and cinnamon together. Set aside. In a separate bowl, whisk the maple syrup, brown sugar, yogurt, butter, beaten egg white, and vanilla together until no brown sugar lumps remain and everything is combined. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until *just* combined – do not overmix. Fold in the mini chocolate chips.
  3. Fill muffin cups only about halfway– these muffins rise! A couple teaspoons of batter per cup is plenty. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. If your oven has hot spots, be sure to rotate the pans during bake time. My muffins took 12 minutes. Remove pans from the oven. Allow muffins to slightly cool before enjoying.


So many notes! They’re mostly about substitutions because I know you’ll have some questions. Substitutions for these muffins have a huge impact on their taste, texture, and calorie count. There are substitutions that I suggest, so please review these notes if looking to change anything.

  1. Make Ahead & Freezing Instructions: Muffins stay fresh in an airtight container at room temperature or in the refrigerator for 5-7 days. Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.
  2. Regular Size Muffins: These can be baked as regular size muffins in a 12-count muffin pan. The bake time will be around 18 minutes at 350°F (177°C), more or less. Please use a toothpick to check doneness. Feel free to calculate the calorie count for regular size muffins.
  3. Flour: Whole wheat flour may be used, but the muffins may taste a little dense. How about using white whole wheat flour or half all-purpose and half whole wheat.
  4. Sweetener: Maple syrup may be replaced with honey or agave, but I much prefer the taste of maple syrup in these muffins.
  5. Yogurt: Nonfat plain Greek yogurt may be substituted for low fat Greek or regular yogurt, vanilla or honey flavored Greek yogurt, or regular nonfat yogurt. I do not recommend sour cream.
  6. Oil & Butter: I do not recommend leaving out the butter or coconut oil. This is what makes these muffins tender and similar to the texture of higher calorie chocolate chip muffins. Do not use applesauce in its place.
  7. Eggs: Without any other changes to the recipe, 1 egg may be substituted for the egg white if you do not want to leave out an egg yolk. Or you can make chewy chocolate chip cookies.
  8. Chocolate Chips: Mini chocolate chips are best. You get many more in each muffin which makes them taste so good. Feel free to increase mini chocolate chips to 2/3 cup (I’ve done that– so good!). I do not recommend regular size.

Keywords: mini chocolate chip muffins, low calorie chocolate chip muffins

Try my Skinny Chocolate Cherry Muffins next!

chocolate cherry muffins


  1. I made these today. The taste is good but mine seemed to bake super fast. I kept them in for 10 minutes at 340 and they are a little overdone. Next time I will keep a closer eye on them and try at 8-9 minutes. I love how these have just a little bit of butter and sugar as I’ve made healthy muffins with no butter or sugar and the texture is off. 

  2. Is it ok to mix the batter and stick it into a cake tin ? Make regular cake?

    1. I can’t see why not!

    2. My batter came out SUPER thick. More like dough. They still taste god but look a little funny and lumpy. Did I do something wrong?

  3. AMAZING! The batter was thicker than I thought it would be for muffins (more like a cookie dough consistency), but they came out GREAT and my 4 year old really likes them!

    1. I’m so happy you both enjoyed them, Amanda!

      1. Another great recipe! I love that you used two different sweeteners and two different fats.

      2. Thank you so much, Em! So happy you enjoyed them 🙂

  4. Robyn Corriea says:

    I made these for breakfast this morning and they were a hit with my kids! Score!!! I did half the batter with chocolate chips and the other half with blueberries (I used regular sized muffin pans). I love both. I did half white/half whole wheat flour and used a whole egg. Thanks for the recipe, I will be making these again for school lunches!

  5. These look scrumptious! Do you think I could use almond flour instead?

    1. Hi Lily! I don’t recommend it. Stick to the recipe.

    2. Hey i used almond flour and jus did 2 egg whites instead of one, and it tasted great. I made reg sized muffins .

  6. Shana Ahmad says:

    Mine was a thick batter like scone dough and only made 22 for some reason. They taste great but I wonder why I have so many less. The mini muffin tin I have is the standard 24 tin.

    1. How is the taste and texture? I only fill the muffins tins half way with the batter – if you are over-filling them you will end up with less.

  7. Hi,
    The muffins were a big hit in our house. They taste good, and are the right size for a sweet treat. The cinnamon flavour comes through beautifully. I was wondering if the muffins could be made with spelt flour instead of AP.


    1. I’m so glad you enjoyed them, Vaishali! I haven’t tested these with spelt flour but you can certainly try it. The muffins might be a bit more dense. You can also try using half spelt and half all purpose.

  8. I’ve never seen muffins with such a low calorie count! I’m really excited to try these out!

    1. What is the nutritional info? Especially carbs. Thanks

      1. Hilari @ Sally's Baking Addiction says:

        Hi Sue, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  9. I used normal size muffin trey.- 12 muffins Should i double baking time? Thanks

    1. Hi Zorana, See recipe note #2 for instructions for baking standard size muffins.

  10. Tried these out, I like to bake sometimes when I do it straight from scratch I’m a bit skeptical and insecure about how they will turn out. These were incredible!! Super yummy everyone loved them. I for sure will be making these again! Love how they are healthier and lower in calories!

  11. Katherine says:

    My grocery pickup order (during this pandemic) was supposed to include regular chocolate chips. Instead, the store substituted mini chips. How fortunate for me! The change prompted me to try this recipe, which I had saved in my “paprika” app long ago. Since we had only vanilla Greek yogurt in the refrigerator, I substituted for the plain & it was just fine. Otherwise, I followed the recipe as written and the mini muffins are simply delicious!

  12. Geoffrey Todd-ware says:

    Hi Geoff and Rob here. Rob is following the neutracheck diet. Unfortunately they do not agree with your calorie count which appears to be more than double. Please can you advise many thanks

  13. Hi Sally! I am going to use regular size muffin tray as I do not have the mini muffin one. I will follow cooking instructions as per note 2, but I was wondering if I still need to fill the tray only halfway, or a bit more.
    Plus, how many should I obtain? Around 12?
    And can I use regular chocolate chips?
    Thanks a lot!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Chiara, I’m unsure of the exact yield but it should be around 12. You can still fill them halfway and regular chocolate chips are just fine. Enjoy!

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