After a weekend of a few too many of these, I wanted to bake up something light, yet wonderful enough to share with my readers. Today’s skinny chocolate chip muffin recipe makes ONE large, bakery size muffin. It’s a lower fat muffin using light butter. You could always make it sugarfree by using Splenda, but I stuck with sugar.
What is crazy about this muffin is that it does NOT taste “light” at all. And the muffin only takes about 20 minutes start-to-finish. A quick, completely guilt-free breakfast or snack just for you.
Plus, you only have to dirty one bowl. 😉
A recipe for one healthy chocolate chip muffin!
- 3 Tablespoons white whole wheat flour (or all-purpose flour)
- 1/4 teaspoon baking powder
- dash of salt
- 1 and 1/2 Tablespoons milk chocolate or semi-sweet chocolate chips
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon unsalted butter or coconut oil, melted (I used Land O’ Lakes light butter)
- 1 Tablespoon + 1 teaspoon milk (almond milk, soy milk, or cow’s milk will work)
- 1 Tablespoon granulated sugar
- Preheat oven to 350°F (177°C). Line muffin tray with 1 liner. Set aside.
- Mix flour, baking powder, salt, and chocolate chips together in a small bowl. Add vanilla, melted butter, milk, and sugar. Mix everything together until just combined. DO NOT overmix.
- Pour batter into prepared muffin liner. Bake for 17 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
- Adapted from Chocolate Covered Katie.
Keywords: single-serve muffin