Choco Low Fat Muffins Food

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LOW-FAT CHOCOLATE MUFFINS



Low-Fat Chocolate Muffins image

"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

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fat-free vanilla yogurt
2/3 cup fat-free milk
1/2 teaspoon vanilla extract
Confectioners' sugar, optional

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.

HEALTHY CHOCOLATE MUFFINS



Healthy Chocolate Muffins image

These Healthy Chocolate Muffins are so moist, rich and fudgy, you'll never believe they are good for you! Made with whole grains, yogurt and no added sugar.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 40m

Number Of Ingredients 13

1 cup white whole wheat flour (plus 2 tablespoons)
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon instant espresso powder (optional; will result in a more intensely chocolaty muffin)
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips (plus optional additional for sprinkling on top)
2 large eggs (at room temperature)
1/2 cup nonfat plain Greek yogurt (at room temperature)
1/2 cup honey ( or pure maple syrup)
1/3 cup unsweetened almond milk (or milk of choice)
1/4 cup canola oil (or melted, cooled coconut oil, light extra virgin olive oil, or melted, cooled unsalted butter)
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
  • In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
  • In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
  • With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don't leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!

Nutrition Facts : ServingSize 1 muffin, Calories 193 kcal, Carbohydrate 26 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 28 mg, Fiber 3 g, Sugar 15 g

LOW FAT CHOCOLATE MUFFINS



Low Fat Chocolate Muffins image

These healthy low fat chocolate muffins can be oil free, dairy free, and vegan.

Provided by Chocolate Covered Katie

Categories     Breakfast     Snack

Number Of Ingredients 11

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

Steps:

  • 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

LOW CALORIE CHOCOLATE CHIP MUFFINS



Low Calorie Chocolate Chip Muffins image

Make and share this Low Calorie Chocolate Chip Muffins recipe from Food.com.

Provided by Born with a whisk

Categories     Breakfast

Time 50m

Yield 12 muffins

Number Of Ingredients 12

1/3 cup whole wheat flour
2/3 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 egg white
1 cup plain fat-free yogurt (plain or vanilla)
2 tablespoons canola oil
1/2 cup skim milk
1/3 cup brown sugar
2 teaspoons vanilla
3/4 cup chocolate chips

Steps:

  • Preheat oven to 400 degrees and spray 12 liner cups with cooking spray; set aside. In a large bowl, combine flours, baking powder, baking soda, and salt. In a separate bowl whisk eggs, yogurt, oil, milk, sugar, and vanilla. Add the dry ingredients to the wet and stir until everything is moistened (Do not over mix.) Fold in chocolate chips. Spoon teh abtter into the muffin cups, 2/3 full. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Cool for 10-15 minutes before removing from muffin tins.

BASIC LOW-FAT MUFFINS



Basic Low-Fat Muffins image

this is the basic recipe for low-fat muffins. You can make your own changes and substitutions to taste. Milk can be substituted with fruit juice. Nut, raisins or chocolate chips can be added to the batter. Unfortunately, it's impossible to turn into a gluten-free version, sorry!

Provided by zori2559

Categories     Quick Breads

Time 40m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 8

150 g all-purpose flour
50 g cornstarch
50 g brown sugar
3 teaspoons baking powder
1 teaspoon pure vanilla extract
115 ml skim milk
2 egg whites
30 ml vegetable oil

Steps:

  • Turn on the oven to 180°C - 350°F Grease lightly a muffin cups.
  • In a large mixing bowl combine flour with cornstarch, baking powder and sugar.
  • Stir.
  • In another bowl beat egg whites until fluffy, gradually add milk and oil.
  • Add vanilla extract.
  • Stir in the flour mixture. Do not overbeat the batter.
  • At this point you can add any other extra ingredient you like: nuts, raisins, chocolate chips --
  • Fill the muffin cups about 3/4 full.
  • Bake in the preheated oven about 25-30 minutes.
  • Do not open the oven for the first 20 minutes. After that time you can check if muffins are ready by insering a toothpick in the center of the muffins. If it comes out clean, they are ready.

Nutrition Facts : Calories 209.3, Fat 4.7, SaturatedFat 0.6, Cholesterol 0.4, Sodium 215.5, Carbohydrate 36.6, Fiber 0.8, Sugar 8.2, Protein 4.5

CHOCOLATE MUFFINS



Chocolate muffins image

Make chocolate muffins as a weekend baking project with the kids. These family-friendly bites are perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want

Provided by Member recipe by spagettiqueen

Categories     Afternoon tea, Dessert, Treat

Time 35m

Number Of Ingredients 9

125g plain flour
25g cocoa powder
1 tsp baking powder
1 large egg
60g caster sugar
2 tbsp vegetable oil
100ml whole milk
50g chocolate chips (optional)
100g icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
  • Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
  • Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.

Nutrition Facts : Calories 257 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium

CHOCOLATE CHIP MUFFINS



chocolate chip muffins image

very tasty!!

Provided by rosieiscoolforever

Time 35m

Yield Makes Muffins

Number Of Ingredients 8

300g self raising flour
1 teaspoon baking powder
50g cold unsalted butter cubed
80g caster sugar
150g milk or plain chocolate chips
2 eggs , lightly beaten
225ml milk
1 teaspoon vanilla extract

Steps:

  • preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
  • Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
  • In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
  • Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
  • after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

LOW FAT CHOCOLATE CHIP BANANA MUFFINS



Low Fat Chocolate Chip Banana Muffins image

Make and share this Low Fat Chocolate Chip Banana Muffins recipe from Food.com.

Provided by ScarletBegonia

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

3 ripe bananas
3/4 cup flour
3/4 cup whole wheat flour
1/2 cup sugar
4 tablespoons unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2-3/4 cup chocolate chips

Steps:

  • Mash bananas.
  • Add remaining ingredients except chocolate chips and mix.
  • Add chocolate chips and stir (I start with the 1/2 c and add more if it looks like too little.).
  • Pour into grased muffin tins and bake at 350 for approx 15-20 minutes (until toothpick comes out clean).

LOW-FAT CHOCOLATE MUFFINS



Low-Fat Chocolate Muffins image

Make and share this Low-Fat Chocolate Muffins recipe from Food.com.

Provided by Redsie

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup non-fat vanilla yogurt
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
confectioners' sugar (optional)

Steps:

  • In a bowl, combine the first six ingredients.
  • Stir in yogurt, milk and vanilla just until moistened.
  • Coat muffin cups with nonstick cooking spray; fill two-thirds full.
  • Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired.

Nutrition Facts : Calories 115, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.3, Sodium 270.1, Carbohydrate 26.3, Fiber 1, Sugar 13.3, Protein 2.4

LOW, LOW FAT MUFFINS



Low, Low Fat Muffins image

Make and share this Low, Low Fat Muffins recipe from Food.com.

Provided by Bergy

Categories     Quick Breads

Time 35m

Yield 12 Muffins

Number Of Ingredients 10

2 cups flour
1/4 cup brown sugar, firmly packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup skim milk
1/3 cup orange marmalade (use low sugar)
2 tablespoons orange marmalade (use low sugar)
1/4 cup egg substitute
1 teaspoon grated orange rind

Steps:

  • Heat oven to 400F and put paper liners in 12 muffin cups.
  • Mix all the dry ingredients, mix well.
  • Mix the milk, juice,1/3 cup marmalade, egg substitute and peel, mix well.
  • Add juice mixture to dry ingredients and mix only until the dry ingredients are moistened.
  • Do not over mix.
  • Divide among the cups.
  • Add a dab of orange marmalade to the top of each muffin and with a tooth pick.
  • swirl it around the batter so it looks a bit like a ribbon running around the muffin.
  • Bake muffins until tops are firm& golden about 20 minutes.
  • Cool on wire rack for 5 minutes.

SKINNY CHOCOLATE & CRANBERRY MUFFINS



Skinny chocolate & cranberry muffins image

These gorgeous low-fat muffins make a great coffee morning treat, best served warm from the oven

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 12

Number Of Ingredients 11

250g self-raising flour
1 tbsp cocoa powder
1 tsp baking powder
1 tsp cinnamon
85g light muscovado sugar
85g dried cranberries
25g dark chocolate , chopped
125g tub low-fat yogurt
125ml skimmed milk
3 tbsp sunflower oil
1 egg , lightly beaten

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1½ mins, stir, then set aside.
  • Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.

Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium

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