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Low-Fat Chocolate Muffins

 Low-Fat Chocolate Muffins
"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."
12 ServingsPrep: 10 min. Bake: 15 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • Confectioners' sugar, optional


  • 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 Facts: 1 muffin equals 128 calories, trace fat (trace saturated fat), 1 mg cholesterol, 258 mg sodium, 29 g carbohydrate, 1 g fiber,

2 of 2

Low-Fat Chocolate Muffins (continued)

Nutritional Facts: 3 g protein. Diabetic Exchange: 2 starch.