Low Fat Chocolate Muffins Recipe

Recipes

Low Fat Chocolate Muffins Recipe

Ingredients:

  • 1/3 cup milk of your choice
  • 2 tbsp yogurt, or substitute with coconut cream or mashed banana
  • 3 tbsp oil, or additional yogurt for a lower fat option
  • 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 (a slightly heaped 1/4 tsp works well)
  • 1/2 cup sugar (unrefined sugar, granulated erythritol, or xylitol can also be used)
  • Optional: 1/2 cup mini chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners. (Note: If using the oil-free option, the muffins may stick to the liners on the first day. The liners will peel off more easily after a day, so you can either wait or bake without liners.)
  2. In a large mixing bowl, whisk together the milk, yogurt (or coconut cream/mashed banana), oil (or additional yogurt), vinegar, and vanilla extract. Let this mixture sit for at least 10 minutes.
  3. In a separate bowl, mix together the flour, cocoa powder, baking powder, salt, and sugar.
  4. Pour the wet ingredients into the dry ingredients, stirring just until everything is evenly combined.
  5. Portion the batter into the prepared muffin tin. If you like, press a few mini chocolate chips into the tops of the muffins.
  6. Bake for about 14 minutes, or until the muffins have domed and a toothpick inserted into the center comes out mostly clean.
  7. Store any leftovers in the refrigerator. For the best taste and texture, enjoy the muffins within 2-3 days, or freeze them for later.

Enjoy these moist and chocolatey low-fat muffins!