Low calorie triple chocolate muffins
You are going to be devouring every single crumb of these low calorie triple chocolate muffins and going for seconds, thirds and maybe even the entire batch! At just 109 calories a muffin, you can actually have half the batch of muffins for the same amount of calories as one regular triple chocolate muffin!
Ingredients
- 1 egg
- 35 g stevia*
- 50 g 0% fat greek yogurt*
- 30 ml whole milk*
- ½ tsp vanilla
- 70 g plain/all-purpose flour
- 16 g unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 15 g white chocolate chips
- 15 g milk chocolate chips
- 15 g dark chocolate chips
Instructions
- Pre-heat oven to 180ºC (350ºF). Line a 6-count muffin tray with 6 muffin liners and set aside.
- In a medium bowl, whisk together the stevia and egg until light and fluffy, about 2 minutes. Add the yogurt, milk, vanilla and whisk until smooth.
- Add the flour, cocoa powder, baking powder, baking soda and salt and whisk to combine.
- Fold in 2/3 of the chocolate chips. Set the rest aside to top the muffins.
- Divide the batter evenly between the 6 muffin liners, top each muffin with a few chocolate chips and bake for 15-20 minutes or until a toothpick inserted into the centre of the muffins comes out clean.
- Enjoy!
Notes
*Stevia - The stevia I use is a 1:2 ratio of stevia to sugar so bear that in mind when using a different sweetener. That means this recipe would require 70g of sugar so if your sweetener is a 1:1 ratio, you'll need 70g etc.
*0% fat greek yogurt - Can be subbed for an equal amount of 0% fat regular yogurt.
*Whole milk - Can be subbed for an equal amount of any milk of your choosing - the calories will differ depending on the milk you use.
Notes
Don't over mix the batter - Over mixing leads to dry and rubbery muffins so you want to avoid it to get soft, moist and bakery-style muffins. Mix until the ingredients are just combined and no more! It’s better to have a few small lumps than to over mix for a smooth batter but dry muffins.Weigh out the batter – To get perfectly even muffins, weigh the batter. The easiest way to do this is to weigh your bowl before making the muffin batter, note that down then weigh it after you've made the batter in the bowl. Now subtract the weight of the bowl from the weight of the bowl + the batter. Divide that number by 6 and place that much batter into each muffin liner!
Allow the muffins to sit for 30 minutes – Allowing the muffin batter to sit for 20-30 minutes at room temperature will give the flour time to hydrate and the gluten time to develop. This results in more flavorful, more moist and bakery-style muffins!
Nutrition
Serving: 1 MuffinCalories: 109kcalCarbohydrates: 15.3gProtein: 4.1gFat: 3.8gSaturated Fat: 1.4gCholesterol: 35.1mgSodium: 93.4mgPotassium: 19.3mgFiber: 1.2gSugar: 2.1g
Tried this recipe?Let us know how it was!