Vegan Choco Low Fat Muffins Recipes

LOW-FAT CHOCOLATE MUFFINS

Low-Fat Chocolate Muffins image

Make and share this Low-Fat Chocolate Muffins recipe from Food.com.

Provided by Redsie

Categories Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

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 non-fat vanilla yogurt
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
confectioners' sugar (optional)

Steps:

In a bowl, combine the first six ingredients.
Stir in yogurt, milk and vanilla just until moistened.
Coat muffin cups with nonstick cooking spray; fill two-thirds full.
Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired.

Nutrition Facts : Calories 115, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.3, Sodium 270.1, Carbohydrate 26.3, Fiber 1, Sugar 13.3, Protein 2.4

LOW-FAT VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS

Low-Fat Vegan Pumpkin Chocolate Chip Muffins image

Tasty vegan muffins that are low-fat. Much of the fat content in this recipe is from the chocolate chips, but they are soooo worth it!

Provided by Mallow1

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

2 cups whole wheat flour
½ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
1 (15 ounce) can solid-pack pumpkin
½ cup water
½ cup chocolate chips

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.

Nutrition Facts : Calories 149.8 calories, Carbohydrate 31.2 g, Fat 2.6 g, Fiber 4 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 323.5 mg, Sugar 14 g

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