skinny chocolate muffins

Moist, fudgy 110 calorie chocolate muffins filled with juicy cherries. You won't miss all the calories and fat, trust me!

110 Calorie Chocolate Cherry Muffins

(133 grams) unsweetened applesauce

(67 grams) granulated sugar

(85 grams) honey

egg egg

vanilla extract

(62 grams) all-purpose flour (spoon & leveled)

(64 grams) whole wheat flour (spoon & leveled)

(42 grams) unsweetened cocoa powder

salt

baking soda

baking powder

dark sweet cherries (fresh or frozen)

optional: chocolate chips

Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.

Sift* the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the cherries. The batter will be a little chunky. This is ok.

Divide the batter evenly between each muffin cup &#8211; fill them all the way to the top if you can. Bake for 5 minutes 425°F (218°C)* then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15 minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for 2 more minutes.

Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days.

Hi Sally,

Another great recipe! These muffins really don’t taste lightened up! The only issue I had is that my muffin tops were nice and high in the oven, but deflated when I took the muffins out. Do you know why? Thanks!

Made these  Chocolate Cherry Muffins and they turned out great! Taste yummy and look professional! With the tip about the temperature, I got pretty  round muffin tops as advertised. They didn't shrink much after cooled down.
I did replace all the flour with whole oat flour, just family preference. 
Thank you, Sally!

Really loved how this one turn out! Do you have a similar recipe but for plan (not chocolate) muffin body? I am guessing that just replacing the cocoa powder with  flour wouldn't work that well.

I love these muffins and make the all the time - one difference i do is use almond extract instead of vanilla because nothing goes better with chocolate and cherries like almond!  I also don't like using white sugar so i use brown which adds depth and i use dark chocolate chips in the batter and dark chocolate cocoa powder.  These are a family favorite.  Thank you Sally, i love many of your recipes.

You won't realize these double chocolate muffins are lightened-up and low fat!

Skinny Double Chocolate Chip Muffins

(100 grams) granulated sugar

vanilla

(63 grams) all-purpose flour (spoon & leveled)

(42 grams) natural unsweetened cocoa powder

chocolate

Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a large bowl, whisk the applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract until smooth.

Sift* the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky.

Divide the batter evenly among the muffin cups &#8211; fill them all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 375°F (191°C). Bake for an additional 13 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

Delicious!  I wanted to make them non dairy, so I subbed out the Greek yogurt for “buttermilk”- almond milk with a bit of lemon juice-and they’re light, fluffy, and perfect.  Thank you!

These are delicious! I replaced the yogurt with almond buttermilk &amp; used maple syrup instead of the honey and regular chocolate chips. They turned out lite &amp; could be cupcakes!

I was nervous about making these because my family can always tell when I’ve made something ‘healthy’, but these were a massive hit! I did use only all-purpose flour because I can’t eat whole wheat, and I added milk chocolate chips. I used a silicon cupcake tray to bake too so no baking spray needed.

Fabulous! Off to make the Skinny chocolate and banana ones now! Mardie UK.

I just made them and they are AMAZING. The texture is so soft and fudgy almost like eating a brownie!  Thank you very much for sharing these. This is the second recipe now I’ve tried from this site and they've both been fantastic. thanks Sally!

Taste great. I subbed yogurt with sour cream (thats all I had), and I used half of sugar called for. It stuck to the cupcake pan even with PAM spray so I don’t understand why the recipe asks for “no liners”. I will definitely use liners next time.

My kids love these so I’ve made them a lot. I always weigh the ingredients and noticed a difference in the weight of the applesauce. 3/4 cup is around 189 grams so is it supposed to be 133 grams or 3/4 cup?

i made a bunch of tweaks and these still came out amazing. my applesauce was moldy so i replaced it with pumpkin puree, and used a keto sugar substitute for the sugar and honey, plus i used dannon greek yogurt which is really low in calories - they were 99 calories each with only 26 carbs, 3 grams of sugar, 3 grams of fat

These healthy chocolate muffins are lightened up using Greek yogurt and less sugar! Perfect for quick breakfasts on the go or as a mid-morning snack. 

Healthy Double Chocolate Muffins

(190 grams) white whole wheat flour

(45 grams) unsweetened cocoa powder (, sifted)

(50 grams) mini chocolate chips

(240 grams) plain Greek yogurt ((or vanilla flavor))

(100 grams) light brown sugar

milk

(30 ml) oil

Preheat oven to 425 degrees Fahrenheit. Spray a 12-count muffin pan well with nonstick cooking spray and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and chocolate chips.

In a separate bowl, mix together the Greek yogurt, brown sugar, honey, milk, oil, egg, and vanilla.

Add the wet ingredients to the dry ingredients and mix until just combined.

Evenly distribute the batter between all 12 muffin cavities.

Bake at 425 degrees for 5 minutes, then reduce the temperature to 375 degrees (do not remove the muffins from the oven) and continue baking for an additional 10 minutes or until a toothpick inserted into the center comes out clean.

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Top 3 skinny chocolate muffins recipes from across the web

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