Low Calorie Chocolate Chip Muffins Recipes

LOW-FAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F. Coat 12 muffin tins with cooking spray.
• Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
• Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl. Set the whites aside. Add the brown sugar, applesauce, oil, and vanilla to the yolk. Mix with a wooden spoon until well blended. Add the flour mixture and stir until well combined.
• With an electric mixer on medium speed, beat the whites until soft peaks form. Add to the batter along with 1/4 cup of the chocolate chips. Stir until well blended.
• Divide batter equally among the 12 muffin tins. Sprinkle 1/2 teaspoon of chocolate chips (4 to 5 chips) on top of each muffin.

LOW-FAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400F.
• Coat a 12-hole muffin tin with cooking spray.
• Whisk together the flour, baking powder, and salt in a medium bowl.
• Set aside Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl.
• Set the whites aside.
• Add the brown sugar, applesauce, oil and vanilla to the yolk.
• Mix w/a wooden spoon until well blended.
• Add the flour mixture and stir until well combined.
• With an electric mixer on medium speed, beat the whites until soft peaks form.
• Add whites to the batter along with 4 Tbsp of the chocolate chips.
• Stir until well blended.
• Divide batter equally among the 12 muffin cups.
• Sprinkle 1/2 teaspoon chocolate chips on the top of each muffin.
• Bake until toothpick comes out cleam, about 23 minutes.
• Cool 5 minutes in the tins- then remove muffing to a rack and cool 10 minutes more.

LOW CALORIE CHOCOLATE CHIP MUFFINS

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.

LOW-FAT CHOCOLATE MUFFINS

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.

LOW-FAT VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
• Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.