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
- 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
- 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
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