Skinny chocolate muffins
Looking for a treat that satisfies your chocolate cravings without the guilt? These Skinny Chocolate Muffins are the perfect solution. At just 150 calories each, they offer indulgence in every bite while staying light on your conscience.
Made with wholesome ingredients like whole wheat flour, Greek yogurt, and unsweetened cocoa, these muffins strike the ideal balance between flavor and nutrition. The addition of mini chocolate chips ensures every bite is filled with rich chocolate goodness.
Whether you’re enjoying them as a breakfast treat or a mid-afternoon snack, these muffins are a delightful way to stay on track without sacrificing taste. Plus, they’re freezer-friendly for easy grab-and-go convenience!
Skinny Chocolate Muffins Ingredients
- Whole Wheat Flour & All-Purpose Flour: A perfect partnership for balance—whole wheat adds a hearty, wholesome texture, while all-purpose keeps these muffins light and fluffy.
- Unsweetened Cocoa Powder: The rich essence of chocolate shines through, delivering an intense, velvety flavor without added sweetness.
- Mini Semi-Sweet Chocolate Chips: Tiny bursts of indulgence in every bite, elevating the chocolatey experience with a touch of decadence.
- Greek Yogurt or Sour Cream: A creamy, tangy element that ensures moistness while enhancing the muffins’ tender crumb.
- Applesauce or Mashed Banana: A naturally sweet and light alternative, adding moisture and a subtle hint of fruitiness to every bite.
- Vanilla Extract: A classic flavor enhancer that ties all the ingredients together with its warm, aromatic notes.
Recipe Tips
- Don’t Over-Mix the Batter: Over-mixing can lead to dense, rubbery muffins. Stir the wet and dry ingredients together just until combined. A few small lumps are fine—they’ll smooth out during baking.
- Use Room-Temperature Ingredients: For the best texture and rise, ensure your eggs, milk, and yogurt are at room temperature. This helps the ingredients blend smoothly and prevents the batter from clumping.
- Experiment with Sweeteners: While granulated sugar works beautifully, you can swap it for coconut sugar or a sugar substitute like erythritol for a lower-sugar option without sacrificing flavor. Just adjust slightly to taste.
What to Serve with Skinny Chocolate Muffins
- Fresh Fruit: Pair these muffins with a colorful fruit salad of strawberries, blueberries, and kiwi for a refreshing contrast. The natural sweetness of the fruit complements the rich chocolate flavor perfectly.
- Greek Yogurt Drizzle: Serve the muffins with a dollop of plain or vanilla Greek yogurt on the side. This adds extra creaminess and protein, making it a balanced snack or light breakfast.
- Coffee or Herbal Tea: These muffins shine when paired with a warm beverage. A bold cup of coffee or a soothing tea, like chamomile or peppermint, enhances their chocolatey goodness.
FAQ
1. Can I make these muffins gluten-free?
Yes! Replace the flours with a gluten-free baking blend designed for 1:1 substitutions. Ensure your cocoa powder and chocolate chips are also gluten-free.
2. How do I store these muffins?
Store them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. They also freeze well for up to three months.
3. Can I substitute the applesauce?
Absolutely. You can use an equal amount of mashed banana, plain yogurt, or even a neutral-flavored oil for a similar moist texture.
4. Are these muffins suitable for kids?
Yes! They’re a healthier chocolate treat that kids love. You can even make mini muffins for smaller portions perfect for lunchboxes or snacks.
Skinny Chocolate Muffins
Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup milk
- 1/4 cup applesauce neutral oil, or mashed banana
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a standard 12-cup muffin tin by coating it with non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, cocoa powder, baking soda, ground cinnamon, salt, and chocolate chips until thoroughly combined.
- In a separate medium-sized bowl, beat the eggs, Greek yogurt (or sour cream), milk, applesauce (or alternative), and vanilla extract until the mixture is smooth and cohesive.
- Create a well in the center of the dry ingredients and gently fold in the wet mixture. Stir only until the ingredients are just incorporated—avoid over-mixing to ensure light and tender muffins.
- Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
