CHOCOLATE-CHIP MUFFINS
These low-fat muffins are fun-the tops look just like chocolate-chip cookies! The combination of reduced-fat sour cream and applesauce makes for a tender crumb and allowed us to use less oil.
Provided by Food Network Kitchen
Time 1h12m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt in a medium bowl.
- Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
- Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 280 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 40 milligrams, Sodium 200 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 5 grams, Sugar 23 grams
LOW-FAT CHOCOLATE CHIP MUFFINS
Share these sweet, rich muffins with a special friend. They're perfect for breakfast or dessert, or anytime of day.
Categories Breakfast,Dessert
Time 43m
Yield 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 105 kcal
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."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 258mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.
LOW-FAT CHOCOLATE CHIP MUFFINS
Make and share this Low-Fat Chocolate Chip Muffins recipe from Food.com.
Provided by Blakey
Categories Quick Breads
Time 43m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 148.4, Fat 5.6, SaturatedFat 1.3, Cholesterol 15.5, Sodium 141.8, Carbohydrate 23.3, Fiber 0.7, Sugar 14.6, Protein 2.1
LOW CALORIE CHOCOLATE CHIP MUFFINS
Make and share this Low Calorie Chocolate Chip Muffins recipe from Food.com.
Provided by Born with a whisk
Categories Breakfast
Time 50m
Yield 12 muffins
Number Of Ingredients 12
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.
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45 CALORIE MINI CHOCOLATE CHIP MUFFINS
From sallysbakingaddiction.com
4.6/5 (5)Category MuffinsCuisine AmericanTotal Time 35 mins
- Preheat oven to 350°F (177°C). Spray two mini muffin pans with nonstick cooking spray. This recipe makes around 36 muffins, so you will only use half of the 2nd pan. I do not recommend mini liners for these. Set pan aside.
- In a large bowl, gently toss the flour, baking soda, and cinnamon together. Set aside. In a separate bowl, whisk the maple syrup, brown sugar, yogurt, butter, beaten egg white, and vanilla together until no brown sugar lumps remain and everything is combined. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until *just* combined – do not overmix. Fold in the mini chocolate chips.
- Fill muffin cups only about halfway– these muffins rise! A couple teaspoons of batter per cup is plenty. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. If your oven has hot spots, be sure to rotate the pans during bake time. My muffins took 12 minutes. Remove pans from the oven. Allow muffins to slightly cool before enjoying.
HEALTHY CHOCOLATE MUFFINS | BEST EVER!
From wellplated.com
4.9/5 (99)Total Time 40 minsCategory BreakfastCalories 193 per serving
- Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
- In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
- With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don’t leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!
HEALTHY BAKERY STYLE CHOCOLATE CHIP MUFFINS
From bakerbynature.com
5/5 (36)Category BreakfastCuisine AmericanTotal Time 25 mins
- In a large bowl combine the oat flour, mini chocolate chips, baking soda, baking powder, cinnamon, ginger (if using), and salt; whisk well to combine. In a separate bowl whisk together the maple syrup, eggs, oil (or butter), applesauce, and milk; mix well until thoroughly combined. Gradually add the wet mixture into the dry mixture, stirring until combined. The batter will be quite thin - not to worry!
- Divide the mixture among the prepared muffins. Bake for 10 minutes, then reduce the heat to 400 degrees (F) and continue baking for another 10 minutes. Remove pan from oven and allow the muffins to cool completely in the muffin tin. Serve at once or store in an airtight container for up to 3 days. We love to freeze these, too. They'll last in a freezer bag stored in your freezer for 1 month.
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