Quick Description:
These Skinny Double Chocolate Chip Muffins are rich, moist, and filled with chocolatey goodness, but with fewer calories and sugar! Made with healthy swaps like applesauce and a sugar substitute, they’re a guilt-free treat for chocolate lovers.
Servings and Timing:
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Servings: 12 muffins
- WW Points per Serving: 3 points (estimated, varies by ingredients)
Ingredients List:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar substitute (erythritol, stevia, etc.)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup unsweetened almond milk (or milk of choice)
- 2 tablespoons melted coconut oil (or vegetable oil)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Instructions:
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. -
Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, sugar substitute, baking powder, baking soda, and salt. -
Mix the Wet Ingredients:
In a separate large bowl, whisk together the applesauce, almond milk, melted coconut oil, egg, and vanilla extract until smooth. -
Combine Wet and Dry Ingredients:
Add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. -
Fold in the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips. -
Scoop and Bake:
Divide the muffin batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. -
Cool and Serve:
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Dietary Info:
- Low-Sugar
- Healthy Fat
- No Dairy (if using almond milk)
- Gluten-Free Option: Use gluten-free flour instead of all-purpose flour
Recipe Variations and Serving Suggestions:
-
Flavor Variations:
- Add nuts like walnuts or almonds for extra crunch.
- Replace the semi-sweet chocolate chips with dark chocolate or white chocolate chips for a different flavor.
-
Serving Suggestions:
- Perfect as a breakfast muffin or an afternoon snack.
- Pair with a cup of coffee or a cold glass of almond milk for a satisfying treat.
Storage and Make-Ahead Information:
-
Storage Instructions:
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. -
Make-Ahead Tips:
You can prepare the muffin batter the night before and refrigerate it. Simply scoop it into muffin cups and bake fresh the next morning.
Frequently Asked Questions (FAQs):
-
Q: Can I make these muffins vegan?
A: Yes! Simply use a flax egg or other egg substitutes in place of the regular egg. -
Q: Can I use a different sugar substitute?
A: Absolutely! You can use monk fruit sweetener, stevia, or another sugar substitute to fit your preference. -
Q: Can I make these muffins without oil?
A: Yes! You can substitute the oil with extra applesauce for an even lighter muffin.
Optional Personal Story or Additional Notes:
These Skinny Double Chocolate Chip Muffins are a staple in my kitchen. They’re the perfect balance of rich chocolate flavor with just the right amount of sweetness. They’re great for satisfying my chocolate cravings without going overboard on sugar, and they always hit the spot!
Nutritional Values (per serving):
- Calories: 130 kcal
- Protein: 4g
- Fat: 8g
- Carbs: 15g
- Fiber: 4g
- Net Carbs: 11g
- Sodium: 150mg
- Sugar: 2g
