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. Hey Sally, These Chocolate Chip Muffins Looks Really Delicious. Ill Definitely Give this Recipe a Try on this Weekend 🙂 P.S. Pinned it to My Pinterest 😉

  2. I made these muffins this week and they were a HUGE success. Everyone in my house is watching their waistlines and these were the perfect treat!

  3. Hi, would you be able to use blueberries instead of chocolate? Or would you recommend another recipe for a healthier blueberry muffin.

    1. Blueberries would be OK.

  4. I just made these for my 4 year old son. He proclaimed me the best mom!

    1. Aww! Cute. 🙂

  5. Made these this morning as a treat for my fiance and coworkers. OMG YUM!!!! Light and airy, with plenty of chocolate… I subbed some cake flour for the all purpose flour to make them even more tender, and it worked! Also got the chance to try out the coconut oil I bought at Trader Joe’s. Thanks so much for the wonderful recipe! This one is definitely a keeper!!

  6. Hi Sally!
    These muffins are really great . I baked them yesterday for a couple we we visited and they loved it. (then again, they also loved the previous muffins I’ve baked, the Orange- lemon poppy seed muffins) 🙂
    I had to make a few changes (honey, yoghurt and I used sweetener, Zylitol instead of sugar) but they are still amazing.
    I’ve tried a couple of your recipes so far and I have to say that they taste wonderful on this side of the ocean as well. 🙂
    Thanks for sharing your ideas! 🙂

  7. Kelley Johnson says:

    I made these mini-muffins at the beginning of the year, and I actually printed out the recipe and put it next to the bowl of muffins as PROOF of what’s inside. I couldn’t believe how moist and delicious they came out for low-cal muffins! I had several for breakfast with my coffee, and I had to stop myself from reaching for too many more. Now I just need to look through your recipes for something else to bake with maple syrup…

  8. This recipe sounds so great – but my daughter has requested a pumpkin muffin to take to school for her birthday…. do you have any recommendations on how I could possibly work pumpkin into this one? Thanks so much!

    1. Lea, for these.. I don’t. I would have to test things out. I do have a couple pumpkin muffins on my blog if you’d like to check those recipes out:



      Without frosting, these are wonderful pumpkin chocolate chip muffins: https://sallysbakingaddiction.com/2013/08/18/pumpkin-cupcakes-with-dark-chocolate-frosting/

  9. Hello Sally,

    I tried your recipe and they were a huge success!

    Instead of All-Purpose Flour, I used 33g All-purpose flour and 90g WW flour. They did not turn out dense at all. I also substituted maple syrup with honey and reduced the sugar to 1/8cup instead. It was still sweet!

    I used peanut butter chips instead of chocolate chips. It was awesome!
    Thank you for being such an inspiration! 🙂

  10. Oh my heavens!! These are SO DELICIOUS!! Just made them for my kiddos and their friends and they LOVED them! Thanks for having the best recipes!!

  11. these look so good!!!! for regular sized muffins do you use cupcake liners?

    1. I don’t. Just spray the pan with nonstick spray.

  12. Olivia Marcino says:

    Hey Sally! I love your blog, and I have made these muffins so many times, they’re delicious! So my friend wanted me to make muffins, but she wanted me to add raspberries. I know you have a recipe for chocolate chip raspberry muffins, but I love this recipe, AND it’s healthier, so I was just wondering if i could add other things to the muffins without messing up the perfection? Thanks!

    1. You can add raspberries to these– no problem. Might be best to make them regular size since raspberries are sometimes large and these are quite small.

  13. Hi Sally –
    Was thinking about making these for my wedding favors, just swapping out the chips with different flavored chips for a variety.
    If I were to freeze them, do you have any suggestions on thawing an packaging? I’m worried they might sweat a bit too much, and might make a sticky mess when putting them into the favor bags.

    1. I fear the muffins would be too sticky after freezing/thawing to give out in little favor bags. What about cookies like these? https://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/

      1. Thanks Sally. I was thinking the same thing. I’m still going to make the muffins to snack on, while I come up with another plan 🙂
        Thanks Sally!

  14. manilagirl says:

    hi sally! tried this yesterday.. they were great my kids loved them too… i used honey instead of maple syrup, turned out tasty. i’ll do this again next time, maybe i’ll add some raisins with the chocolate chips… anticipating more great recipes! 🙂

  15. Hey! So I was going to make your strawberry cc muffins but see the recipe is just change slightly… do you think the addition of a little fat and yogurt instead of applesauce improve the texture… even if I do add strawberries?

    1. Butter/oil and yogurt would be a fine addition, you’d likely have to reduce other wet ingredients in the batter.

  16. I made your insanely delicious blueberry and banana skinny muffins last week and sad to say I finished the last one yesterday yesterday 🙁 it was great because you had posted the recipe in metric which was so useful! I would love to try this recipe which is perfect for me right now as I’ve got no bananas on hand ! Will you please post it in metric? That would be great! Thanks so much!

  17. Sally’s, these are perfect.  I used King Arthur white wheat flour.  My picky children love them.  Thank you for all your work on your blog.  I appreciate it very much.  

  18. Hello 🙂

    Was wondering if I would be able to half the recipe and make 6 regular sizes muffins? Would the baking time need to be adjusted at all?


    1. It would– the bake time would be longer. Around 20+ minutes or so.

  19. These are awesome!  I make them all the time with 1/2 the amount of sugar and still great!  Thanks for recipe x

  20. These are absolutely amazing. I make them all the time in regular sized muffin molds and everyone raves about them. At only 148 calories each (with the ingredients I’m using, according to MyFitnessPal), they are a delicious, guilt-free treat! Thanks for your incredible recipes, Sally!!! 

  21. I made these chocolate chip muffins this am….I switched it up and used gluten free flour and I used coconut oil instead of butter and by accident I put too much vanilla but it still was good!!! I have made and enjoyed your recipes @sallysbakingaddition! They came out great they were crisp on outside and soft and chocolaty on the inside yumtastic.

  22. Hi Sally, 

    Can I check for coconut oil should I use refined or unrefined?


    1. Either is just fine– you can taste the flavor of coconut in unrefined so keep that in mind when choosing.

  23. These mini muffins are so delicious I keep popping them into my mouth. Thanks Sally for the recipe. 

  24. All of your recipes have always turned out wonderfully for me, except something with this one went wrong. I followed the recipe to a T (used honey), and when I incorporated the liquid into the dry ingredients, it became dough! It was not batter whatsoever… I double checked my measurements and everything was correct. They’re in the oven now, but I feel like baking them may be a waste 🙁

  25. I made these with my stepdaughter over the weekend and they were delicious, and so easy to make.and glad to having all the ingredients in my cabinet and fridge! I was worried because the batter seemed really thick, I was worried I forgot something, but once they were baked they were so good. I almost think a way to make them slightly less healthy next time, might be a peanut butter glaze. Thanks for another great recipe,

  26. hi sally. i live in bangalore india. i recently tried your bakery style choco chip muffins. they came out very well and a hit for my daughters picnic snacks. but the next day they got a sticky top. they became stickier with time. though i observed they were perfect inside the paper liners the muffin top alone became icky sticky. what did i do wrong. im also planning to bake the funfetti cake for my younger ones bday. any spl tips to avoud these sticky tops….

    thanks g3.

  27. Sally–is the measurement amount the same when using mini chocolate chips OR regular size chocolate chips? Your Jumbo Choc Chip recipe calls for regular size, but I have “minis” and wonder if I would use the same amt. Thank you! 

    1. For those, I’d use the same amount or 1/4 cup less if you don’t want that much chocolate. But more chocolate is always nice. 🙂

      1. Oh Sally, I remarked “Jumbo” Choc Chip muffins when I meant to say “Bakery Style” Choc Chip muffins..but you knew exactly what I meant. I appreciate that! My Bakery Style ones are in the oven now & smell divine!..and my teenagers can’t wait until breakfast. We are loving your recipes. 

  28. Thanks for the recipe it is simple and tasty, I used only 1/4 cup of mini chips and they were still delicious! What brand of light brown sugar did you use? My calorie count came to 180 for a 1/4 cup and I see yours was 115 calories! Thanks again 🙂

    1. Just Domino brand– but keep in mind that it should be very lightly packed. So the grams I measured for the 1/4 cup lightly packed equaled about 115 calories. So glad you enjoyed them!

  29. I am new to your blog and love it! I don’t bake as much anymore (calories, family etc) but i had mini chocolate chips and was hunting for a recipe…I found your mini muffin recipe. They are great, but the best thing is “your notes” at the end of a recipe. Your anticipation of any question that the “novice to professional” baker might ask is answered!

    Thank you!

    1. I’m glad you find the notes helpful!

  30. Maria Campagnolo says:

    Your muffins are exceptional.  I do not have real maple syrup. Can I use the maple syrup from costco, I believe the syrup has artificial flavor. My family uses the Costco on their pancakes and waffles. 

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