The best low calorie chocolate chip muffins
These low calorie chocolate chip muffins are super fluffy, chocolaty and delicious. Made with a few simple ingredients, these muffins are the perfect low calorie dessert or snack to enjoy in a calorie deficit.
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Is there really anything better than a warm, fluffy chocolate chip muffin fresh out of the oven? Probably not. These bakery style low calorie chocolate chip muffins will definitely become your go-to low calorie dessert. They are so soft, fluffy and melt in your mouth delicious. Plus, each muffin has just 79 calories – that’s 1/5 the amount of calories in a regular chocolate chip muffin!
When it comes to low calorie baked goods, muffins are as easy as it gets. They are super easy to make in just 1 bowl and under 20 minutes! I am currently obsessed with these 60 calorie blueberry muffins but these chocolate chip muffins may be my new go-to. Plus, at just 79 calories a muffin, you can have 5 muffins for the same amount of calories as one regular muffin – without any compromise on taste and texture!
Why you’ll love this recipe:
- Filled with delicious, warm chocolate chips throughout!
- Ready in just 20 minutes!
- Made in just one bowl.
- Simple prepable snack for the entire week.
- This recipe can easily be made gluten-free, dairy-free and vegan.
- Contain little to no added sugar.
- These muffins are super fluffy, soft and moist!
- The BEST low calorie chocolate chip muffins ever!
Ingredients in low calorie chocolate chip muffins
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie chocolate chip muffins, you will need:
Self-raising flour – Self-raising flour is regular flour with added raising agents and salt. It’s perfect for getting that super fluffy, moist and soft muffin centre. You can use regular plain/all-purpose flour with the addition of baking powder, baking soda and salt.
Stevia – You can use any 0 calorie sweetener here but make sure its granulated. I always recommend stevia as it is a natural sweetener and behaves very similar to sugar making it perfect for baking.
Baking powder – A little to help the muffins rise.
Egg – Ensure your egg is at room temperature as it will incorporate easier into the batter. To quickly get a refrigerated egg to room temperature, submerge it into a bowl of warm water for at least 10 minutes.
0% fat Greek yogurt – To add moisture and a tangy flavor. Plus, yogurt is high in protein so win win! Opt for a dairy-free yogurt to make this recipe dairy-free.
Vanilla extract – A staple in any muffin recipe!
Unsweetened almond milk – I use unsweetened almond milk as it is super low in calories. You can use any milk you prefer, 2% milk is the best alternative calorie wise.
Dark chocolate chips or chunks – To tie everything together, add in your favorite chocolate chips! Although this recipe calls for dark chocolate, feel free to use milk chocolate, semi-sweet chocolate or any chocolate you love. You can also opt for sugar-free chocolate chips to make this recipe completely sugar-free.
How to make low calorie chocolate chip muffins
- In a medium bowl, whisk together the egg and stevia until light and fluffy.
- Mix in the yogurt, vanilla extract and milk until well combined.
- Fold in the flour and baking powder until smooth and lump-free. Fold in 3/4 of the chocolate chips/chunks.
- Divide the batter evenly between 6 muffin cases, top with the remaining chocolate chunks/chips and bake in a pre-heated oven at 180°C (356°F) for 20 minutes or until a toothpick inserted into the center comes out clean.
- Serve and enjoy!
Top tips for the perfect muffins – every time
Don’t over-mix the batter – Be careful not to over-mix the batter. To get the perfect moist and fluffy muffins, combine all the wet ingredients and then fold in the dry. Don’t worry if there are a few lumps, its better there be a few tiny lumps than dry muffins!
Divide the batter equally – If you’re super type A perfectionist like me, you can measure the batter and divide the batter evenly among the cases. But if that’s not your thing (I totally understand lol), the best way about it is by using a medium sized ice cream scoop. The best way to so is by adding one scoop to each muffin case, then going in and adding another until all the batter has been used up. This should give you an idea of how much to add to each case in the future.
Use a little oil – I use 2ml of oil and brush each muffin liner with oil. This ensures the muffins don’t stick to the cases and only adds 3 calories per muffin!
Storage
Any left over muffins can be stored in an airtight container at room temperature for up to 4 days.
more low calorie muffins…
Low Calorie Chocolate Chip Muffins
Ingredients
- 1 egg
- 35 g stevia*
- 40 g 0% fat greek-yogurt*
- 30 ml unsweetened almond milk*
- ½ tsp vanilla extract
- 80 g self-raising flour*
- 1 tsp baking powder
- 20 g Dark chocolate chips/chunks
Instructions
- Pre-heat oven to 200°C (390°F). Prep a 6-count muffin tray with muffin liners and set aside.
- In a medium bowl, whisk together the egg and stevia until light and fluffy. Add the yogurt, milk and vanilla extract and whisk again until smooth.
- Add the flour, baking powder and chocolate chips and whisk to combine.
- Divide the batter equally between the 6 muffin liners and bake for 10-15 minutes or until a toothpick inserted into the centre comes out with a few crumbs.
- Allow the muffins to cool in the tray for a few minutes before enjoying warm!
Video
Notes
Substitutions:
Top tips:
- Jumbo muffins: If you would prefer to make 3 jumbo muffins instead of the 6 regular, follow the recipe but use jumbo muffin cases and fill the remainder muffin compartments with water to encourage even baking.
- Don’t over-mix the batter – Be careful not to over-mix the batter. To get the perfect moist and fluffy muffins, combine all the wet ingredients and then fold in the dry. Don’t worry if there are a few lumps, its better there be a few tiny lumps than dry muffins!
- Divide the batter equally – If you’re super type A perfectionist like me, you can measure the batter and divide the batter evenly among the cases. But if that’s not your thing (I totally understand lol), the best way about it is by using a medium sized ice cream scoop. The best way to so is by adding one scoop to each muffin case, then going in and adding another until all the batter has been used up. This should give you an idea of how much to add to each case in the future.
- Use a little oil – I use 2ml of oil and brush each muffin liner with oil. This ensures the muffins don’t stick to the cases and only adds 3 calories per muffin!
Nutrition
I just tried these and they’re amazing! They taste just like normal muffins, my family can’t even taste the difference. Thanks for the great recipes!
Hi Charlie, I’m so glad that you enjoyed this recipe! I always love it when people don’t realise they’re eating a low calorie dessert haha!