These healthy low fat chocolate muffins can be completely oil free, dairy free, vegan, and sugar free.
It tastes like dessert for breakfast… and this muffin recipe is GOOD for you at the same time!
If you’ve ever had one of those jumbo chocolate muffins from Costco, Sams Club, or Otis Spunkmeyer, then you fully understand the seductive powers of a soft and decadent bakery-style chocolate muffin, with rich dark chocolate in each bite.
But while store-bought muffins come with up to 600 calories and an entire day’s worth of fat (not to mention close to thirty ingredients), this homemade version calls for just a few basic ingredients and is a much healthier choice while still being just as rich and delicious.
Eat them for breakfast, snack, or as a healthy dessert, and feel free to make a double batch for meal prep on Sunday so you can store leftovers in the freezer, for an instant healthy option any time you’re craving chocolate.
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One year in middle school, I decided to give up chocolate for Lent. I probably eat chocolate at least four times a day, and things were no different back then.
So voluntarily abstaining from my favorite food for more than a month was definitely a challenge.
And—oddly enough—it wasn’t chocolate ice cream, chocolate cookies, or chocolate cream pie I craved most during those 40 days.
It was the jumbo double chocolate muffins you could buy at Sams Club.
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I’d have dreams about those muffins; dreams so realistic I would wake up in a panic, thinking I’d failed on my promise.
At the conclusion of Lent, the very first thing I did was buy a 12-pack of those jumbo chocolate muffins and eat every last chocolatey bite.
Today’s low fat chocolate muffins are a healthier homemade version of those popular Sams Club double chocolate muffins.
To keep these muffins moist and fudgy without all the fat, I’ve replaced the oil with a combination of dairy-free milk and yogurt, giving the muffins a bakery-style taste and texture without the empty calories.
If you’re not trying to lose weight or watch your fat intake, feel free to load them up with chocolate chips!! 😉
Serving suggestion: Serve with this Tofu Scramble Recipe
Above, watch the video of how to make the chocolate muffins
Low Fat Chocolate Muffins
Ingredients
- 1/3 cup milk of choice
- 2 tbsp yogurt, or sub coconut cream or mashed banana
- 3 tbsp oil, or additional yogurt
- 1 tbsp vinegar
- 2 tsp pure vanilla extract
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt, just over level
- 1/2 cup sugar, unrefined if desired (granulated erythritol or xylitol also work)
- optional 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts
Video
Notes
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I want to try these muffins, but I have a question for you since you seem to use different flours. I have a recipe for a pie crust using garbanzo bean flour. I have never used this before, but bought it for the crust recipe (& haven’t triedthe recipe yet either). I wonder if I could use this flour in your muffin recipe? It says on the package it is rich in protein and is a creamier type of flour. As I have never used it before, I wanted to see what you thought about it. Thanks. Love all your recipes!!!
Probably not. It would crumble.
OMG! Yet again, another awesome food I can eat during contest prep!!! I can’t wait to make these!
One year, I decided to “give up” negativity. Surprisingly, it worked pretty well! I think because the time span was so small and concentrated. Every time I caught myself thinking negative thoughts about myself or others (ex., “judging” other people and pointing out the negative aspects of a situation would be switched to trying to see the value in people that I don’t get along with easily and trying to see the silver lining.)
Katie – These muffins look great! I’ll have to try the recipe.
@ Andrea – What a great idea! 😀 I’ll have to try to “give up” negativity for Lent this year… Usually, I try to give up chocolate, and so far I’ve never been successful.
Have them in the oven now. I will report back when they come out and I’ve sampled.
The batter was delicious!
Reporting back:
They are even better than I thought they would be! I know you sometimes say chocolate baked goods taste better and sweeter the next day, but I couldn’t resist eating one right out of the oven and now I may go have a second after finishing this comment.
The muffins were really easy to make. I will make these again.
Also, I used So Delicious vanilla coconutmilk yogurt because it was what I had on hand. 🙂
Thanks for this comment. They don’t sell Wholesoy at my grocery store so when I read your comment I was happy to know someone had tested it with the So Delicious. I made them this morning and they are great!
Wow, these look so good! I have been searching for a good chocolate muffin recipe!
1) do you have gram measurements?
2) Do you know if white whole wheat works for this or any of your recipes?
3) is the yogurt vanilla or plain, and sweetened or unsweetened?
I used Plain Wholesoy which is sweetened but not flavored. Worked great! I know Katie has stated in the past that she is not a fan of whole wheat flour because it is dense and that’s why spelt flour is called for instead.
Mmmm just looking at these makes my mouth water! I can almost smell them as if they were infront of me. Definitely going to give these a go!
http://kimwildx.blogspot.co.uk/
Please could you tell me how to convert this wonderful recipe into a big cake? I was thinking maybe to double the recipe and pour half into each tin, but I’m not sure how long to bake it for. Would this work?
Thankyou so much if you can help, I am a big fan of yours!
Or do you think just doubling the recipe would work? I love having frozen muffins in reserve and if I have to wash the tin anyway, I’d rather double the recipe.
And giving up for Lent — never even heard of a practice like that! Is Lent around Easter time? (I’m Jewish 🙂 Love Passover though, which means no leavened grains or any legumes)
Try this recipe instead https://lett-trim.today/2014/09/08/100-calorie-chocolate-cake/%3C/a%3E%3C/p%3E
I have difficulty getting my mind around the thought of “giving up chocolate”, even for Lent. Thinking … thinking … nope, can’t do it.
The muffins look delicious. Must pin to my list of recipes to try. I have some kefir I could probably use instead of the yogurt.
I know you use a program to calculate it the nutrition info but there’s no way it is correct (based upon the ingredients you use), unless by loosely packed you mean you left out an entire 1/4 cup of flour or you didn’t add in any sugar/xylitol. I wish you would note what you did or did not include on the nutrition info. Love your site and recipes though (and your cookbook!)
I used calorie count and got similar stats to Katie’s. Remember that the chocolate chips are optional. That should help you!
Thanks. I think one of the issues is that different spelt flours have different calorie counts and I assumed she had used Bob’s red mill which is 120 cal/quarter cup whereas some others have 100 cal/third cup
I double checked the calorie count as well and got 200 calories per muffin. I eat these like crazy and now I’m nervous that I’m eating like 600 calories a day in muffins alone!
Those look amazing! Loving the low fat recipes, please keep them coming! 🙂