These Low Calorie Chocolate Chip Muffins are just 73 calories and have just 4.7g of sugar! This healthy chocolate chip muffin recipe is packed full of “good for you” ingredients. So you can enjoy the best muffin recipe, while eating healthy.
Ingredient You’ll Need
- Olive oil spray
- 1 ½ cups self rising flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- ½ cup almond milk
- ½ cup unsweetened applesauce
- ½ cup semi sweet chocolate chips (or dark chocolate)
Low Calorie Chocolate Chip Muffins
Healthy Chocolate Chip Muffin Meal Prep and Storage
Meal Prep– I like to make a double batch of these muffins as healthy meal prep breakfasts on the go. I make the muffins and cool completely before storage.
Storage– Store in the fridge for 5 days or the freezer for 1 month.
Reheat – These are good warm or cold. To heat up, add to the microwave for 30 seconds.
Low Calorie Chocolate Chip Muffins
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Low Calorie Chocolate Chip Muffins
Equipment
Ingredients
- Olive oil spray
- 1 ½ cups self rising flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- ½ cup almond milk
- ½ cup unsweetened applesauce
- ½ cup semi sweet chocolate chips or dark chocolate
Instructions
- Preheat oven to 350°, and spray muffin pans with olive oil.
- In a large bowl, combine the “dry ingredients” the flour, baking soda, salt, and sugar.
- To a separate medium bowl, whisk together the "wet ingredients" the eggs, vanilla, Greek yogurt, almond milk, and applesauce.
- Pour the wet ingredients into the dry ingredients, and add the chocolate chips, reserving a handful to top the muffins with.
- Gently mix the wet and dry ingredients together, until just combined.
- Fill the prepared muffin cups 3/4 full of chocolate chip muffin batter, and add more chocolate chips to the tops.
- Bake for 15 minutes, or until a toothpick inserted into the center of the chocolate chip muffin comes out clean.
- Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Chocolate Chip Muffins
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