Best 5 Low Fat Double Chocolate Muffins Recipes

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Indulge in a guilt-free treat with our collection of Low-Fat Double Chocolate Muffins recipes! These delectable muffins are not only packed with rich chocolate flavor but also crafted with health-conscious ingredients, making them a perfect choice for those seeking a satisfying yet balanced snack. With options ranging from classic chocolate muffins to decadent variations like white chocolate chip and raspberry swirl, our recipes cater to every chocolate lover's preference. Enjoy the goodness of cocoa while keeping your calorie intake in check with these tempting and nutritious muffins.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE CHOCOLATE MUFFINS (LOW-FAT)



Double Chocolate Muffins (low-fat) image

These low-fat muffins are so good. They have a great texture and good chocolate flavor, especially considering that they are so much healthier than the regular version. This recipe is from a book called Gloria's Gourmet Low-Fat Muffins.

Provided by Chris from Kansas

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

1 1/4 cups whole wheat flour
1 cup unbleached white flour
1/2 cup sugar
6 tablespoons cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk chocolate chips
1 3/4 cups fat-free buttermilk
1/2 cup honey
1 large egg
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 400.
  • Sift the dry ingredients together in a large bowl.
  • Add the chocolate chips and stir to combine.
  • Whisk the wet ingredients in a medium bowl.
  • Pour into the dry mixture.
  • Stir just until mixed.
  • Do not overstir.
  • Spoon the batter into a greased or papered muffin tin.
  • Fill each cup nearly to the top.
  • Bake for 15 to 20 minutes.
  • Cool the muffins at least 10 minutes before removing from the tin.

LOW-FAT CHOCOLATE MUFFINS



Low-Fat Chocolate Muffins image

"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fat-free vanilla yogurt
2/3 cup fat-free milk
1/2 teaspoon vanilla extract
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 258mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

LOW FAT CHOCOLATE MUFFINS



Low Fat Chocolate Muffins image

These healthy low fat chocolate muffins can be oil free, dairy free, and vegan.

Provided by Chocolate Covered Katie

Categories     Breakfast     Snack

Number Of Ingredients 11

1/3 cup milk of choice
2 tbsp yogurt, (or sub coconut cream or mashed banana)
3 tbsp oil, (or additional yogurt)
1 tbsp vinegar
2 tsp pure vanilla extract
3/4 cup flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt, (just over level)
1/2 cup sugar, (unrefined if desired (granulated erythritol or xylitol also work))
optional 1/2 cup mini chocolate chips

Steps:

  • Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts

LOW FAT DOUBLE CHOCOLATE MUFFINS



Low Fat Double Chocolate Muffins image

Don't deprive yourself. You can easily fit this treat into a low fat, calorie controlled diet! It has a rich taste with only 2.4gm fat per serve. I found that I could just taste the prunes but that they gave the muffin a bit of complexity. Best eaten same day, as the top may become a bit sticky when stored. (I kept them and zapped in microwave for 10secs to refresh. mmm) from Aust. Women's Weekly Simply Lite Food.

Provided by auntchelle

Categories     Dessert

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

90 g pitted prunes
125 ml warm water
150 g caster sugar
180 ml skim milk
1 egg
1 egg white
225 g self raising flour
25 g cocoa
60 g chocolate chips (Choc Bits)

Steps:

  • Preheat oven to 180 deg C (356 deg F). Line muffin trays (12 x 1/3cup) with paper cases, or coat with cooking oil spray.
  • Place prunes and water into a small blender or food processor and blend until smooth. Add sugar and blend until smooth.
  • Add milk, eggs and egg white and whizz until just combined. Be careful not to over process. Pour mixture into a bowl.
  • Sift flour & cocoa together then fold into mixture, until just combined. Fold in the Choc Bits. Again, be careful to not over mix.
  • Spoon mixture into prepared tray(s) and bake for about 20 minutes, or until they are firm the the touch. Turn on a wire rack to cool.

Nutrition Facts : Calories 206.9, Fat 2.5, SaturatedFat 1.3, Cholesterol 17.9, Sodium 21, Carbohydrate 43.7, Fiber 2.5, Sugar 20.2, Protein 4.7

LOW-FAT CHOCOLATE MUFFINS



Low-Fat Chocolate Muffins image

Make and share this Low-Fat Chocolate Muffins recipe from Food.com.

Provided by Redsie

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup non-fat vanilla yogurt
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
confectioners' sugar (optional)

Steps:

  • In a bowl, combine the first six ingredients.
  • Stir in yogurt, milk and vanilla just until moistened.
  • Coat muffin cups with nonstick cooking spray; fill two-thirds full.
  • Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired.

Nutrition Facts : Calories 115, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.3, Sodium 270.1, Carbohydrate 26.3, Fiber 1, Sugar 13.3, Protein 2.4

Tips:

  • For a richer chocolate flavor, use a combination of cocoa powder and melted chocolate.
  • To make the muffins even more decadent, add a swirl of Nutella or peanut butter to the batter before baking.
  • For a healthier muffin, use whole wheat flour instead of all-purpose flour and reduce the amount of sugar.
  • Be sure to not overmix the batter, as this will result in tough muffins.
  • Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

These low-fat double chocolate muffins are a delicious and healthy treat that can be enjoyed by people of all ages. They are perfect for breakfast, lunch, or a snack, and they can also be frozen for later. With their rich chocolate flavor and moist texture, these muffins are sure to be a hit with everyone who tries them and may become a staple in your baking repertoire.

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