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Low-Fat Chocolate Muffins Recipe

"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."
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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 each: 128 calories, 0g fat (0g saturated fat), 1mg cholesterol, 258mg sodium, 29g carbohydrate (0g sugars, 1g fiber), 3g protein Diabetic Exchanges: 2 starch.

Reviews for Low-Fat Chocolate Muffins

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Reviewed Sep. 15, 2015

"I baked them at 375 for 16 mins and they were perfectly done. I used a cookie scoop to get the batter into the tins evenly."

Reviewed Mar. 16, 2015

"Very tasty! It's a slightly denser muffin, with a light chocolate flavour. I switched in Balkan-style yogurt for the fat free Greek, and 2% milk instead of fat-free milk. Also folded in 1/4 cup chopped walnuts before baking. Love how quickly these came together, will be making again!"

Reviewed Jan. 9, 2013

"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."

Nana to 5
Reviewed Aug. 30, 2012

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

Reviewed Mar. 1, 2012

"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 Dec. 17, 2011

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

Reviewed Oct. 30, 2011

"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 Sep. 12, 2011

"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 Dec. 11, 2010

"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 Feb. 9, 2010

"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 Aug. 28, 2009 Edited Mar. 25, 2010

"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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