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.

45 Calorie Mini Chocolate Chip Muffins on sallysbakingaddiction.com-- these do not taste lightened-up at all!

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.

45 Calorie Mini Chocolate Chip Muffins on sallysbakingaddiction.com-- these do not taste lightened-up at all!

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.

45 Calorie Mini Chocolate Chip Muffins on sallysbakingaddiction.com-- these do not taste lightened-up at all!

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!

45 Calorie Mini Chocolate Chip Muffins on sallysbakingaddiction.com-2


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 (157g) 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!

Skinny Chocolate Cherry Muffins by @sallybakeblog


  1. I love all of the healthy substitutes! It really is unfair that December is full of indulgences yet come January, the focus is on being healthy. These muffins give you a little bit of both!

  2. jenna @ just j.faye says:

    I’m sure these are as delicious as they are adorable. Love having little healthy-ish treat around!

  3. Looks awesome! My 5 yr old daughter is allergic to dairy. Do you think soy yogurt would work?


    1. That’s fine. Hope you both enjoy.

  4. Medha @ Whisk & Shout says:

    Yum! Cannot believe these are 45 cal muffins 🙂 Genius!

  5. Senika @ Foodie Blog Stalker says:

    So happy these ended up on the blog! They’re little cutie patooties and I can’t wait to make & more importantly EAT them!!!

    1. I just laughed so loud reading “cutie patooties” I’m not ashamed to admit that I say that in real life.

  6. Yum! I love chocolate chop muffins!

  7. Chocolate chip sorry!

  8. Anna @ Sunny Side Ups says:

    YES! I love love love these! Muffins with chocolate that I never ever have to feel guilty about eating? Sign me up! I’m super excited to whip up a batch of these! Yum! 🙂

  9. These are great. I made them tonight and accidentally left out the butter. They still turned out and taste great!

  10. Jessica @ Sweet Menu says:

    Muffins are my weakness! This is a wonderful low cal option!

  11. Lauren Grieco says:

    Was that a Friends reference that I picked up on? The “moist maker”? 😉

    These looks great! Can’t wait to try them … Healthy muffin recipes are the best!

  12. How feasible is it to use almond flour as opposed to standard white ap?

    1. I’m unsure, to be honest. I fear the texture will be all off. Let me know if you try it.

  13. Jennie // scarletscorchdroppers.com says:

    These look delicious! I love the idea of a low fat, low calorie baked treat that still actually tastes good! Frankly, if i want something chock full of fruits and nuts, i’ll just eat fruits and nuts – they taste so good on their own, why mess around trying to make them taste like something they’re not. When I want a muffin I want it to taste like a muffin, and I want chocolate! Thank you 🙂



  14. I’m not much of a baker, but I will try this one. Fingers crossed! 😉

  15. Can karo syrup be used instead of maple syrup ?

    1. That should be fine.

  16. Kayle (The Cooking Actress) says:

    yayyyy healthy mini muffins!!! Delicious!!

  17. I just made these and am kind of disappointed. I think I should have used the whole egg instead of just egg white. The batter was dry and hard to spread in the pan. They taste okay but don’t know if I would make again.

  18. Sally, I am absolutely dying to make these. I am not a big fan of chocolate, so I would like to subsitute with raspberries. How much do you suggest I add?
    Thanks. P.S- I saw your book at Barnes and Noble, and when I got home I ordered it. Can’t wait for it to get here 🙂

    1. Thank you for ordering my book Ruby! For raspberries, how about adding 3/4 cup? You can always add more if you’d like.

  19. Amy @ Amy's Healthy Baking says:

    I love mini muffins!! I always know I’m going to eat 2 muffins, regardless of the size (okay, so maybe only 1.5 jumbo ones…), so with minis, I don’t eat quite so much. 😉 So glad you decided to post these after all; they look phenomenal!

  20. Shelby @ Go Eat and Repeat says:

    These muffins look delicious! These would be perfect for a Sunday morning breakfast.

  21. Yum, these look so good! Lower calories would be great, except I’d probably eat about 5…so 5x45ish=…oh who cares. And plus muffins are better than all candy all the time. I’m so going to try these, been thinking a lot about muffins lately.

  22. These look amazing! Amateur question: how much should the egg white be beaten?

    1. Just a light beating for about 30 seconds or so.

  23. I absolutely MUST try these! For 45 calories, you just can’t beat that! I love that they don’t have any artificial ingredients either. Thanks for sharing!

  24. Omg these are so cute!
    I made them this afternoon and they are so tiny and adorable 😀 I used half mini chocolate chips (because i only have one bag left & can’t get them here in germany) and chopped some regular choco & butterscotch chips 😀
    They turned out really delicious! I made some of your yogurt PB frosting (Which turned out a little thin because my greek yogurt wasn’t firm enough but is super tasty) and it was a perfect addition to the muffins – cupcakes are always even yummier than plain muffins ;D

  25. I baked these cute little muffins, love them because they were low in calories and bite sized, liked eating them when they were fresh from oven and warm.

  26. Sally, when I first found your website I was amazed by all the super decadent, amazing looking treats. Every time I really wanted to bake something over the top, I’d go for one of your recipes. And now that I’m trying to lose a few pounds, I use your skinny recipes all the time! They are so delicious and I loooove how they don’t call for those crazy ingredients that nobody ever has sitting in their pantry, which is the case for allot of healthy baking recipes out there. These muffins came out great, too 🙂 love your work!

    1. Karen, I know what you mean! I love baking healthier foods for my husband and I. As much as I would love to live off of sugar cookies and chocolate donuts, that’s just not happening haha. Happy my healthier recipes are approachable for you and you’re loving them!

  27. Hi Sally!

    Tried these today.It is super tasty but mine didn’t turn out that fluffy and did not rise well unlike the skinny chocolate cherry muffins.Don’t know what went wrong 🙁

    Your almond butter breakfast cookies are too good and solves my early morning breakfast problem. Kids just grab couple of them and say that its very filling. I prepare them almost every week. Thanks!

  28. Hi Sally,
    I have baked TONS of your recipes ever since I discovered your blog a few months ago. I’ve never had any trouble with them, but with this recipe, the muffins turned out more like chewy cookies. Other than halving the recipe, I didn’t make any changes at all and followed the directions as written. I mean, they taste good but I really wanted a muffin stylie instead of a fudgy texture like muffin-cookie.
    Big fan of your recipes!!
    I hope you’ll do more healthy food recipes! My fave is currently the Whole Wheat Oatmeal Pancakes!! Or maybe the Skinny Blueberry Muffins!! I don’t even know! The smoothies kick butt too!

    1. Carmen, I’m unsure how this batter can turn into a cookie?! That’s so strange. Were the muffins… crispy? Crunchy? Were they overbaked? How did you halve the egg white? Maybe you can try making the entire recipe and then freeze the extra muffins.

      1. No they weren’t crispy or crunchy, just chewy. And I just realized I did not halve the egg white!! Do you think that was what made it all chewy?! Oh well, these were good though. Me and my friends now call them “chocolate chip cookie muffins”!

  29. Michelle @ Modern Acupuncture says:

    Just made these and they’re wonderful! Thanks so much, Sally! Fluffy and sweet but not too sweet. And moist! I made these to share with my coworkers but I might not be able to share… I’ve already had 5 🙂

  30. These are delicious! I made them right before I went to work and by the time I got home that night, my boyfriend had eaten ALL BUT ONE! He saved the last one for me haha. They are excellent and I will definitely be making these again soon!

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