Best 4 Double Chocolate Muffins Low Fat Recipes
Baking delectable double chocolate muffins without compromising on health is possible with the right recipe. Indulge in the rich chocolatey flavor while keeping it low in fat, making these muffins a guilt-free treat. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you towards the best recipe for low-fat double chocolate muffins, ensuring a delightful baking experience and satisfying taste without sacrificing your health goals.
Here are our top 4 tried and tested recipes!
LOW-FAT CHOCOLATE MUFFINS
"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 258mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.
DOUBLE CHOCOLATE MUFFINS (LOW-FAT)
These low-fat muffins are so good. They have a great texture and good chocolate flavor, especially considering that they are so much healthier than the regular version. This recipe is from a book called Gloria's Gourmet Low-Fat Muffins.
Provided by Chris from Kansas
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400.
- Sift the dry ingredients together in a large bowl.
- Add the chocolate chips and stir to combine.
- Whisk the wet ingredients in a medium bowl.
- Pour into the dry mixture.
- Stir just until mixed.
- Do not overstir.
- Spoon the batter into a greased or papered muffin tin.
- Fill each cup nearly to the top.
- Bake for 15 to 20 minutes.
- Cool the muffins at least 10 minutes before removing from the tin.
LOW FAT DOUBLE CHOCOLATE MUFFINS
Don't deprive yourself. You can easily fit this treat into a low fat, calorie controlled diet! It has a rich taste with only 2.4gm fat per serve. I found that I could just taste the prunes but that they gave the muffin a bit of complexity. Best eaten same day, as the top may become a bit sticky when stored. (I kept them and zapped in microwave for 10secs to refresh. mmm) from Aust. Women's Weekly Simply Lite Food.
Provided by auntchelle
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 deg C (356 deg F). Line muffin trays (12 x 1/3cup) with paper cases, or coat with cooking oil spray.
- Place prunes and water into a small blender or food processor and blend until smooth. Add sugar and blend until smooth.
- Add milk, eggs and egg white and whizz until just combined. Be careful not to over process. Pour mixture into a bowl.
- Sift flour & cocoa together then fold into mixture, until just combined. Fold in the Choc Bits. Again, be careful to not over mix.
- Spoon mixture into prepared tray(s) and bake for about 20 minutes, or until they are firm the the touch. Turn on a wire rack to cool.
Nutrition Facts : Calories 206.9, Fat 2.5, SaturatedFat 1.3, Cholesterol 17.9, Sodium 21, Carbohydrate 43.7, Fiber 2.5, Sugar 20.2, Protein 4.7
IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS
The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!
Provided by Fiestaqueen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 39.9 g, Cholesterol 16.3 mg, Fat 8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 2.3 g, Sodium 240.8 mg, Sugar 23.5 g
Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make sure your muffins are evenly cooked, insert a toothpick into the center of one of the muffins. If it comes out clean, the muffins are done.
- These muffins are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- To reheat the muffins, simply microwave them on high for 15-20 seconds, or until they are warmed through.
Conclusion:
These double chocolate muffins are a delicious and easy-to-make treat that is perfect for any occasion. They are low in fat and calories, so you can enjoy them without feeling guilty. With their rich chocolate flavor and moist texture, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy dessert, give these double chocolate muffins a try. You won't be disappointed!
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