Low Calorie Chocolate Chip Muffins
These chocolate chip muffins are incredibly soft, fluffy and delicious! At just 79 calories a muffin, they make the perfect low calorie dessert/snack!
Ingredients
- 1 egg
- 35 g stevia*
- 40 g 0% fat greek-yogurt*
- 30 ml unsweetened almond milk*
- ½ tsp vanilla extract
- 80 g self-raising flour*
- 1 tsp baking powder
- 20 g Dark chocolate chips/chunks
Instructions
- Pre-heat oven to 200°C (390°F). Prep a 6-count muffin tray with muffin liners and set aside.
- In a medium bowl, whisk together the egg and stevia until light and fluffy. Add the yogurt, milk and vanilla extract and whisk again until smooth.
- Add the flour, baking powder and chocolate chips and whisk to combine.
- Divide the batter equally between the 6 muffin liners and bake for 10-15 minutes or until a toothpick inserted into the centre comes out with a few crumbs.
- Allow the muffins to cool in the tray for a few minutes before enjoying warm!
Video
Notes
Substitutions:
*Stevia - can be subbed for any 0 calorie granulated sweetener but bear in mind that sweeteners have different ratios of sweetness. The stevia I use is a 1:2 ratio of stevia to sugar meaning you'd need twice as much sugar (70g) as stevia. If the stevia you use is a 1:1 ratio, you would use 70g etc.
*0% fat greek yogurt - can be subbed for any fat-free yogurt including dairy-free
*Unsweetened almond milk - can be subbed for any milk but calories will differ
*Self-raising flour - sub for plain/all-purpose flour plus ¾ tsp baking powder, ¼ tsp salt and ¼ tsp of baking soda
Top tips:
- 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.
- 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 dry muffins!
- 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 medium sized ice cream scoop. The best way to so is by adding one scoop to each muffin case, then going in and adding another until all the batter has been used up. This should give you an idea of how much to add to each case in the future.
- Use a little oil - I use 2ml of oil and brush each muffin liner with oil. This ensures the muffins don't stick to the cases and only adds 3 calories per muffin!
Nutrition
Serving: 1 MuffinCalories: 79kcalCarbohydrates: 12.3gProtein: 3.1gFat: 1.9gSaturated Fat: 1gSodium: 86mgFiber: 1gCalcium: 5mgIron: 0.5mg
Tried this recipe?Let us know how it was!