These low calorie chocolate chip muffins are super fluffy, chocolaty and delicious. Made with a few simple ingredients, these muffins are the perfect low calorie dessert or snack to enjoy in a calorie deficit.
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Is there really anything better than a warm, fluffy chocolate chip muffin fresh out of the oven? Probably not. These bakery style low calorie chocolate chip muffins will definitely become your go-to low calorie dessert. They are so soft, fluffy and melt in your mouth delicious. Plus, each muffin has just 80 calories – that’s 1/5 the amount of calories in a regular chocolate chip muffin!
When it comes to low calorie baked goods, muffins have always been my go-to. I am currently obsessed with these 60 calorie blueberry muffins and these 69 calorie gingerbread muffins. BUT nothing beats a classic chocolate chip muffin except that same muffin for just 80 calories!
These muffins are ridiculously easy to make too. With a few simple ingredients and 20 minutes, you can quickly whip up your own delicious batch of low calorie chocolate chip muffins.
Low calorie chocolate chip muffins
These muffins are seriously so good I still can’t believe they are only 80 calories a piece! I have made probably 4 batches in the last week, I am truly addicted.
Plus, the smell these muffins emit whilst baking is indescribable! The whole kitchen smells like a bakery 😉
WHY YOU’LL LOVE THIS RECIPE:
- Filled with delicious, warm chocolate chunks!
- Ready in just 20 minutes!
- Made in just one bowl.
- Meal prep snack for the entire week.
- This recipe can easily be made gluten-free, dairy-free and vegan.
- These muffins contain little to no added sugar!
- These muffins are super fluffy, soft and moist!
- The best low calorie chocolate chip muffins ever!
INGREDIENTS
Exact ingredient quantities can be found at the bottom of this page.
To make the best low calorie chocolate chip muffins, you will need:
- Plain/all-purpose flour – I used regular AP flour but you can use gluten-free or wholewheat flour if you would like. You can also use oat flour for this recipe but the muffins may be a tad tougher in texture.
- Stevia – I use Stevia for my low calorie baking. It has 0 calories and is a natural sweetener. You can use any 0 calorie or low calorie granulated sweetener here.
- Baking powder – Baking powder helps these muffins rise and achieve that delicious soft and fluffy texture.
- Egg – Egg gives these chocolate chip muffins structure and helps the muffin hold. For a vegan or egg-free alternative, you can try replacing the egg with applesauce or flax egg.
- Low fat yogurt – This recipe calls for reduced fat yogurt and not fat-free yogurt. This helps the muffins develop a soft and fluffy texture without the addition of any oil. To make this recipe vegan, opt for vegan yogurt.
- Vanilla extract – A staple in any muffin recipe!
- Unsweetened almond milk – I use unsweetened almond milk as it is super low in calories. You can use any milk you prefer, 2% milk is the best alternative calorie wise.
- Dark chocolate chips or chunks – To tie everything together, add in your favorite chocolate chips! Although this recipe calls for dark chocolate, feel free to use milk chocolate, semi-sweet chocolate or any chocolate you love. You can also opt for sugar-free chocolate chips to make this recipe completely sugar-free.
HOW TO MAKE THESE MUFFINS
- In a medium bowl, whisk together the egg and stevia until light and fluffy.
- Mix in the yogurt, vanilla extract and milk until well combined.
- Fold in the flour and baking powder until smooth and lump-free. Fold in 3/4 of the chocolate chips/chunks.
- Divide the batter evenly between 6 muffin cases, top with the remaining chocolate chunks/chips and bake at 180°C (356°F) for 20 minutes or until a toothpick inserted into the center comes out clean.
- Serve and enjoy!
TIPS TO MAKE THE BEST MUFFINS
Don’t over-mix the batter – Be careful not to over-mix the batter. To get the perfect moist and fluffy muffins, combine all the wet ingredients and then fold in the dry. Don’t worry if there are a few lumps, its better there be a few tiny lumps than drymuffins!
Fill the cases all the way – I know that most muffin recipes advise filling just 3/4 of the way up the cases but these muffins actually came out perfect when I filled the cases to the top. I used fairy cake cases as they are the best for producing the perfect dome muffin shape.
Divide the batter equally – If you’re super type A perfectionist like me, you can measure the batter and divide the batter evenly among the cases. But if that’s not your thing (I totally understand lol), the best way about it is by using a scoop. The best way to so is by adding one scoop to each muffin case, then going in and adding another until the case is full. This should give you an idea of how much to add to each case in the future.
Fill remaining muffin pans with water – If you’re using a 12 count muffin tray, you can fill the empty cases with water. It’s a hack I saw on TikTok and although some people say it doesn’t work, my muffins have baked evenly each time I have done this!
Storage
Any left over muffins can be stored in an airtight container and left at room temperature for up to 4 days.
more low calorie muffins…
80 Calorie Chocolate Chip Muffins
Equipment
- Medium Mixing Bowl
- Whisk
- Muffin Tray
- 6 Muffin Cases
Ingredients
- 80 g plain/all-purpose flour
- 70 g stevia or granulated sweetener
- 1 tsp baking powder
- ½ tsp vanilla extract
- 40 g low fat yogurt
- 30 ml unsweetened almond milk
- 1 egg
- 20 g Dark chocolate chips/chunks
Instructions
- Pre-heat oven to 180°C (356°F). Line a muffin tray with 6 muffin cases.
- In a medium bowl, whisk together the egg and stevia until light and fluffy.
- Mix in the yogurt, vanilla and milk. Fold in the flour and baking powder until smooth. Fold in the chocolate chips/chunks.
- Divide the batter evenly between 6 muffin cases and top with the remaining chocolate chips/chunks.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow 3-5 minutes for the muffins to cool before enjoying.
Video
Notes
- Jumbo muffins: If you would prefer to make 3 jumbo muffins instead of the 6 regular, follow the recipe but use jumbo muffin cases and fill the remainder muffin compartments with water to encourage even baking.
- Milk: Any milk would work for this recipe. I use unsweetened almond milk in almost everything that requires milk – it has the lowest calorie count of any milk out there. If you don’t mind the extra few calories – opt for oat milk as it gives an almost creamy moist texture to the muffins which is incredible.
- Divide the batter equally – If you’re super type A perfectionist like me, you can measure the batter and divide the batter evenly among the cases. But if that’s not your thing (I totally understand lol), the best way about it is by using a scoop. The best way to so is by adding one scoop to each muffin case, then going in and adding another until the case is full. This should give you an idea of how much to add to each case in the future.
- Fill remaining muffin pans with water – If you’re using a 12 count muffin tray, you can fill the empty cases with water. It’s a hack I saw on TikTok and although some people say it doesn’t work, my muffins have baked evenly each time I have done this!
Nutrition
I just tried these and they’re amazing! They taste just like normal muffins, my family can’t even taste the difference. Thanks for the great recipes!
Hi Charlie, I’m so glad that you enjoyed this recipe! I always love it when people don’t realise they’re eating a low calorie dessert haha!