This ones for all my chocolate lovers on a weight loss journey! These low calorie chocolate muffins are the perfect dessert for a calorie deficit! These muffins are moist, they are fluffy and they are ultra ultra rich and indulgent! You only need a handful of ingredients and 20 minutes to whip up your very own batch of 80 calorie chocolate muffins!
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These low calorie chocolate muffins are an absolute treat for those in a calorie deficit. I find that most low-cal desserts always lack in taste or texture with all the restricting. These muffins are incredibly moist and filled with rich, chocolaty flavor!
They are really easy to make and require almost no effort or patience – all whilst satisfying your chocolate craving. I have tons of low calorie muffins for literally all occasions but these low calorie chocolate muffins are by far the most rich and indulgent! You’ll have a difficult time believing that they’re just 80 calories a muffin!
Low calorie chocolate muffins
There is nothing better than a delicious, warm and rich double chocolate muffin. These low calorie chocolate muffins are super easy to make and taste just like bakery style chocolate muffins for a fraction of the calories!
They are seriously SO good and I’m still having a hard time believing they’re only 80 calories each!!
WHY YOU’LL LOVE THIS RECIPE:
- Filled with delicious, rich chocolaty flavor!
- Ready in just 20 minutes!
- Meal prep snack for the entire week.
- This recipe can easily be made gluten-free.
- These muffins contain little to no added sugar!
- These muffins are super fluffy, soft and moist!
- The BEST low calorie chocolate muffins ever!
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make the best low calorie chocolate muffins, you will need:
- All-purpose flour – This recipe calls for good ol’ all-purpose flour. To make this recipe gluten-free, use gluten-free flour or oat flour.
- Unsweetened cocoa powder – Unsweetened cocoa powder is super rich and chocolaty whilst having no added sugars which make it perfect for low calorie baking.
- 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 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 – To make these muffins really moist and fluffy, low-fat yogurt works best. You can use fat-free yogurt but the muffins may be a tad dry.
- 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 added sugar-free.
HOW TO MAKE LOW CALORIE CHOCOLATE MUFFINS
- In a medium bowl, whisk together the egg and stevia until light and fluffy. Add in the milk, yogurt and vanilla and whisk again until fully combined.
- Sift in the flour, cocoa powder and baking powder. Whisk until smooth and lump free. Fold in the chocolate chips/chunks.
- Divide the batter evenly between 6 prepared muffin cases and bake in a pre-heated oven at 180°C (356°F) for 10-15 minutes or until a toothpick inserted into the center comes out clean.
TIPS TO MAKE THE BEST CHOCOLATE MUFFINS
Don’t over-mix the batter – Be careful not to over-mix the batter. Mix the wet ingredients separately and then fold in the dry ingredients until just combined. Resist the urge to over-mix even if there are a few lumps.
Line the cases – I find that these muffins come out best when the cases are lined with a few low calorie sprays. As there is very little fat in this recipe, the muffins have a tendency to stick to the cases. I also like to use silicon cases as these don’t need to be lined.
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.
HOW TO SERVE AND STORE
These muffins are best served warm and fresh out of the oven!
This recipe makes 6 regular sized muffins. For a fun twist, why not try making 3 giant muffins or 12 mini muffins!
Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
more low calorie muffins…
77 Calorie Double Chocolate Muffins
Ingredients
- 1 egg
- 30 g stevia
- 50 g low-fat yogurt
- 30 ml unsweetened almond milk
- ½ tsp vanilla extract
- 70 g plain/all-purpose flour
- 16 g unsweetened cocoa powder
- 1 tsp baking powder
- pinch of salt optional
- 15 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, about 5 minutes. Add in the milk, yogurt and vanilla and whisk again until fully combined.
- Whisk in the flour, cocoa powder and baking powder until fully combined. Fold in the chocolate chips/chunks.
- Divide the batter evenly between the 6 muffin cases.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
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.
Nutrition
Made these today and my kids absolutely love them! Great recipe! Would I be able to freeze these if I made a larger amount?
Hi Karen, so glad your family enjoyed this recipe! Yes you can freeze them, make sure you wrap them tightly in either plastic wrap or put into freezer bags to retain moisture. You can freeze them for up to 3 months!