Low-Fat Chocolate Muffins Recipe

Rating 4

"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."

This recipe is:

Quick

Diabetic Friendly

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Low-Fat Chocolate Muffins Recipe
  • Prep: 10 min. Bake: 15 min. + cooling
  • Yield: 12 Servings
10 15 25

Ingredients

  • 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

Directions

  • 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 near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired. Yield: 1 dozen.

Nutritional Analysis: 1 muffin equals 128 calories, trace fat (trace saturated fat), 1 mg cholesterol, 258 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 2 starch.

Originally published as Low-Fat Chocolate Muffins in Quick Cooking May/June 2002, p45

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Low-Fat Chocolate Muffins

Low-Fat Chocolate Muffins

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(1-9) of 9 reviews

Reviewed on Jan. 09, 2013 by rtondini

I am baffled by this rating. Not only was the texture weird and rubbery, but there was absolutely NO flavor. I even put choc. chips in and this did not help at all. My husband usually eats the new things I make that I don't like, but even he spit it out. Ick.

Reviewed on Aug. 30, 2012 by Nana to 5

I made these,and liked the flavor, lil dense, and muffins stuck to paper liners,but good.

Reviewed on Mar. 01, 2012 by floobish

Even using low fat yogurt and milk instead of fat free, it came out to only 3 WW points plus, and still at its heart just a delicious muffin! I'm rather amazed. What a find!

Reviewed on Dec. 17, 2011 by Trisho1

I add a few chocolate chips to please my young daughter's sweet tooth. They also freeze well.

Reviewed on Oct. 30, 2011 by chrissteve

In addition to the lowfat quality, I also made these muffins with reduced sugar. I used 1/3 c Splenda brown sugar and 1/3 cup nonfat dry milk instead of the sugar and added an extra 1/2 t of baking soda. I made them extra appealing to my family by adding chopped walnuts to the batter, not chocolate chips. We ate them virtually guilt free!!

Reviewed on Sep. 12, 2011 by AnnKup

We love these muffins! I increase the cocoa to 1/3 c. and add 1/4 c. mini chocolate chips. They make a very satisfying low-fat chocolate dessert alternative! Thanks for a keeper!!

Reviewed on Dec. 11, 2010 by bakergirl00

My whole family loves these muffins. It is hard to believe that they are low-fat. I partially fill the muffin cups & then add a few chocolate chips and then I add the rest of the batter for a chocolatey surprise.

Reviewed on Feb. 09, 2010 by acassanovadavis

My husband loves these! He had no idea they were healthy muffins ;) - I use Hershey's dark chocolate cocoa for a healthier muffin. I also use brown sugar instead of normal sugar. I also use whole wheat rather than all-purpose flour. I also add dark chocolate chips (about 1/4 cup) to add moisture to the muffins.

Reviewed on Aug. 28, 2009 by NyxRizzi

These are delicious. Very light and moist, but still rich and chocolatey. I added 1/2 cup of chocolate chips. Yum!

 
 

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