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Low Fat Chocolate Muffins

These healthy low fat chocolate muffins can be completely oil free, dairy free, vegan, and sugar free.

Low Fat Chocolate Muffins Recipe
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It tastes like dessert for breakfast… and this muffin recipe is GOOD for you at the same time!

If you’ve ever had one of those jumbo chocolate muffins from Costco, Sams Club, or Otis Spunkmeyer, then you fully understand the seductive powers of a soft and decadent bakery-style chocolate muffin, with rich dark chocolate in each bite.

But while store-bought muffins come with up to 600 calories and an entire day’s worth of fat (not to mention close to thirty ingredients), this homemade version calls for just a few basic ingredients and is a much healthier choice while still being just as rich and delicious.

Eat them for breakfast, snack, or as a healthy dessert, and feel free to make a double batch for meal prep on Sunday so you can store leftovers in the freezer, for an instant healthy option any time you’re craving chocolate.

You May Also Like: Vegan Donuts – oil free option included

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One year in middle school, I decided to give up chocolate for Lent. I probably eat chocolate at least four times a day, and things were no different back then.

So voluntarily abstaining from my favorite food for more than a month was definitely a challenge.

And—oddly enough—it wasn’t chocolate ice cream, chocolate cookies, or chocolate cream pie I craved most during those 40 days.

It was the jumbo double chocolate muffins you could buy at Sams Club.

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Healthy Vegan Chocolate Muffins
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I’d have dreams about those muffins; dreams so realistic I would wake up in a panic, thinking I’d failed on my promise.

At the conclusion of Lent, the very first thing I did was buy a 12-pack of those jumbo chocolate muffins and eat every last chocolatey bite.

Today’s low fat chocolate muffins are a healthier homemade version of those popular Sams Club double chocolate muffins.

Chocolate Covered Katie Breakfast Muffins
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To keep these muffins moist and fudgy without all the fat, I’ve replaced the oil with a combination of dairy-free milk and yogurt, giving the muffins a bakery-style taste and texture without the empty calories.

If you’re not trying to lose weight or watch your fat intake, feel free to load them up with chocolate chips!! 😉

Serving suggestion: Serve with this Tofu Scramble Recipe

Oil Free Muffin Recipe
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Above, watch the video of how to make the chocolate muffins

How To Make Healthy Low Fat Oil Free Chocolate Muffins
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Pin it now to save for laterPin Recipe

Low Fat Chocolate Muffins

These healthy low fat chocolate muffins can be oil free, dairy free, and vegan.
5/5 (7)
Yield 6 muffins

Ingredients

  • 1/3 cup milk of choice
  • 2 tbsp yogurt, or sub coconut cream or mashed banana
  • 3 tbsp oil, or additional yogurt
  • 1 tbsp vinegar
  • 2 tsp pure vanilla extract
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt, just over level
  • 1/2 cup sugar, unrefined if desired (granulated erythritol or xylitol also work)
  • optional 1/2 cup mini chocolate chips

Instructions

  • Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.
    View Nutrition Facts

Notes

Also be sure to try these Healthy Blueberry Muffins.
 
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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5/5 (7)

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Published on October 18, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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110 Comments

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  1. kathy says

    I want to try these muffins, but I have a question for you since you seem to use different flours. I have a recipe for a pie crust using garbanzo bean flour. I have never used this before, but bought it for the crust recipe (& haven’t triedthe recipe yet either). I wonder if I could use this flour in your muffin recipe? It says on the package it is rich in protein and is a creamier type of flour. As I have never used it before, I wanted to see what you thought about it. Thanks. Love all your recipes!!!

  2. Andrea says

    One year, I decided to “give up” negativity. Surprisingly, it worked pretty well! I think because the time span was so small and concentrated. Every time I caught myself thinking negative thoughts about myself or others (ex., “judging” other people and pointing out the negative aspects of a situation would be switched to trying to see the value in people that I don’t get along with easily and trying to see the silver lining.)

    • New England Flybaby says

      Katie – These muffins look great! I’ll have to try the recipe.

      @ Andrea – What a great idea! 😀 I’ll have to try to “give up” negativity for Lent this year… Usually, I try to give up chocolate, and so far I’ve never been successful.

    • Gena says

      Reporting back:
      They are even better than I thought they would be! I know you sometimes say chocolate baked goods taste better and sweeter the next day, but I couldn’t resist eating one right out of the oven and now I may go have a second after finishing this comment.

      The muffins were really easy to make. I will make these again.

        • Sandy says

          Thanks for this comment. They don’t sell Wholesoy at my grocery store so when I read your comment I was happy to know someone had tested it with the So Delicious. I made them this morning and they are great!

  3. Stefani says

    Wow, these look so good! I have been searching for a good chocolate muffin recipe!
    1) do you have gram measurements?
    2) Do you know if white whole wheat works for this or any of your recipes?
    3) is the yogurt vanilla or plain, and sweetened or unsweetened?

    • Michelle says

      I used Plain Wholesoy which is sweetened but not flavored. Worked great! I know Katie has stated in the past that she is not a fan of whole wheat flour because it is dense and that’s why spelt flour is called for instead.

  4. Lucy says

    Please could you tell me how to convert this wonderful recipe into a big cake? I was thinking maybe to double the recipe and pour half into each tin, but I’m not sure how long to bake it for. Would this work?
    Thankyou so much if you can help, I am a big fan of yours!

  5. Just Plain Marie says

    I have difficulty getting my mind around the thought of “giving up chocolate”, even for Lent. Thinking … thinking … nope, can’t do it.

    The muffins look delicious. Must pin to my list of recipes to try. I have some kefir I could probably use instead of the yogurt.

  6. cc says

    I know you use a program to calculate it the nutrition info but there’s no way it is correct (based upon the ingredients you use), unless by loosely packed you mean you left out an entire 1/4 cup of flour or you didn’t add in any sugar/xylitol. I wish you would note what you did or did not include on the nutrition info. Love your site and recipes though (and your cookbook!)

    • Sandy says

      I used calorie count and got similar stats to Katie’s. Remember that the chocolate chips are optional. That should help you!

      • cc says

        Thanks. I think one of the issues is that different spelt flours have different calorie counts and I assumed she had used Bob’s red mill which is 120 cal/quarter cup whereas some others have 100 cal/third cup

    • Adriana Lewis says

      I double checked the calorie count as well and got 200 calories per muffin. I eat these like crazy and now I’m nervous that I’m eating like 600 calories a day in muffins alone!

  7. Sabrina says

    These muffins look divine! I love a good chocolate muffin.
    Every year I give up soda during Lent and because of that I drink far less soda than I used to. That’s a good thing.

    • Deb says

      I have the same question. Mine came out with a bit of a vinegar taste – I’ve seen recipes before that use the baking soda-vinegar reaction to rise. I’m wondering if the vinegar doesn’t really react as much with baking powder, so the taste lingers. Also, you didn’t give a measurement on the uncut stevia, so I was totally guessing because I’m new to baking with it – I did like 15 drops.

      In spite of all that, my family still gave these a thumbs up – including the picky 3-year old. Chocolate covers a multitude of sins. 🙂 So, I’m still calling it a win!

  8. Ann says

    Oh my, I relate to your muffin story on a spiritual level! I adored those things forever and could eat a dozen in a sitting. And during diets, I would also get the most realistic banned-food dreams! The panic and feeling of failure was horrible! I don’t think normal people would have any idea of what I’m talking about haha!

  9. Jill @ Champagne for Everyday says

    WOW, I’ve been trying to make my healthy oat bran muffins “chocolatey” for so long (= HOCKEY PUCK haha), and this is the perfect alternative recipe!! Nothing like one of these to satisfy a craving…and much less processed than a protein bar.

    Jill

  10. Elizabeth says

    I want to but I don’t know what. I love anything coconut but that’s a good fat intake. Anyways those muffins looks relish!!!

  11. Jules @ WolfItDown says

    The addition of yogurt makes for such scrumptious bakes, and this looks delicious 😀
    Good on you for lasting that long without chocolate back then by the way! 🙂 I’d say catching up afterwards was totally legit 🙂 x

    • Chocolate Covered Katie says

      Unfortunately the plugin I was using, Ziplist, went out of business, and I don’t want to use a plugin that won’t be updated or monitored. So I’m back to square one of looking into other options.

      On the bright side: Just highlight the text and right click and it should give you an option to print 🙂

  12. Kayla says

    These are totally something I would make! I have a question for you, Katie or to anyone else who might know the answer. I don’t really have access to Vegan yogurt and was wondering if anyone has had any success in substituting something like a homemade vegan buttermilk or perhaps silken tofu? Curious if it would work out the same. I’m imagining its mostly just adding moisture.

  13. Miss_Lee says

    These sound amazing – I can’t wait to make them!

    Question though…when you say “they are best eaten or frozen after 2-3 days” – do you really mean I should be waiting 2-3 days after making them before eating them?

    • Rachel says

      I think she just means they will probably only stay good for 2-3 days, and any leftover after that should be frozen. 🙂

  14. Jayni @ FitandLivelyMom says

    Oh my gosh these look delicious! These will probably be on the menu for breakfast this week. How do you create all these different recipes? Have you ever taken a cooking class, or is it all just experimenting in the kitchen?

  15. Andrea says

    those SAMs club muffins were so dang tasty! I used to eat one for breakfast every morning (in my middle school days too!) and we would store them in the freezer, so they tasted even better!! I’m definitely saving this recipe!!

  16. Krithika says

    My mom and me tried this recipe yesterday and it was AMAZING!! It took just about 40 minutes to make these end to end and it was so worth it. We followed the recipe exactly and 6 moist, chocolaty muffins to show for it. We will definitely be making these again, maybe with peppermint extract next time.

  17. Mindy says

    Is doesn’t have to do with this recipe, but I am wondering where to find information about more upcoming book signings? I saw you posted a note thanking people for coming. I didn’t even know you were having one!

  18. Angela says

    I just ate one , it was awesome, amazing, oh so good and way too easy to make. I love the options you give for your recipes, i used 1 tbsp of oil and 3 tbsp Greek yogurt and used mostly spelt and 1/4 cup all-purpose flour.I couldn’t be happier to see a healthy version of sams club muffins they are my absolute favorite muffins. Delicious thank you for always sharing, these are not going to last long and will be made again and again

  19. Molly says

    Hi Katie!!
    These muffins look so good!! I really appreciate all the effort you put into your recipes and posts!!!! I was wondering, on your nutrition info, did you calculate it with sugar or xylitol? And, if you did it without sugar, how different do you think it would be with sugar? Thank you again for all of the work you put into your website I made your cowboy cookies yesterday and I had 5 for breakfast this morning!

  20. Kate says

    Sorry if this is a silly question, but are these standard “cupcake” size (12-count pan)? They look so yummy!

    I think I gave chocolate up for Lent as a kid. One year I gave up bread, and I’m planning to give up TV this year. I’ve tried to give up all dessert before, but I never quite make it. I’m sure Jesus understands 😉

  21. Laura says

    Made them with 2 tbsp oil, 2 tbsp strawberry alpro soya yogurt. They were lovely tasting and really moist/chocolatey, but had an odd vinegary smell! Did anyone else find this? I used regular sugar, worked out at 165 each x

  22. Holly says

    Just made them today and I loved them! We used stony field plain fat free yogurt, but did the oil option and regular flour because that’s all I had on hand. It was wonderful and so much lighter. Your recipes never disappoint. I just ordered your cookbook and I can’t wait for it to get here.

  23. Janet Buffaloe says

    I made your delicious low fat chocolate muffins. Fabulous and easy too. Warm with a glass of milk, yummy! I used xylitol and stevia sweetened chocolate chips (Lilly brand). Great recipe. Thank you!

    • Theresa says

      And PS – For lent I am giving up chips! For a few years I haven’t given anything up, but I feel so dedicated this year. Besides, I figure it couldn’t hurt!

  24. Skip Dallas says

    Geez! had every kind of flour except spelt.
    Used amarath….I wouldn’t recommend.
    Not bad. ..but not really good either.

  25. Jasmine says

    I tried these with coconut flour – not a fantastic idea. I had to nearly double the liquid, and I had to bake them for almost 30 minutes. They still tasted great. I’d definitely try these again, just with regular flour.

  26. Dee says

    I just made this! They are so so so so good. Even my brother, who doesn’t like healthy things, said it was it was delicious! Will definitely make this again and double the recipe.

    • Maria says

      Wow. Is the calory count for real? I made them yesterday and i cant believe It. So, SOOO good!! I used 0% fat yoghurt instead of oil and used whole wheat flour, adding a bit of extra milk so It wouldnt be so dense.

      Seriously. Wow. What an awesome recipe. Thank you so much!! 🙂

      • katrin says

        How much yoghurt did u add? 🙂 and whole feat flour and milk? I was thonking of using the same substitutes u made but i didnt know how much of it

  27. Marisa says

    I made two batches of these (with the oil and chocolate chips) for an end of year party at work, and they were devoured. They taste more like cupcakes without the frosting than muffins – which is fine by me 🙂

  28. Sherry Lee says

    Hi Katie,
    I’ve looked everywhere for spelt flour and I can’t find it anywhere. I’ve looked at Earth Fare, whole foods, Harris teeter….where do you get it?

  29. malaz says

    loved it! I made this with 1 tablespoon of oil and the rest yoghurt, turned or absolutely great! soo rich and chocolatey and none the that gummy – fat free baked goods texture! katie’s recipes never disappoint!!

  30. Linda says

    How are you calculating your calorie counts for your recipes? They all seem to be calculated to be much lower than what I’m coming up with by calculating each separate component and then dividing by number of servings.

    • Adriana says

      Same here. I calculated these and they came out to 209 calories per muffin! Needless to say I’m quite upset and pretty disgusted that I ate 3 at once!

      • Jason Sanford says

        I got closer to what Katie has listed and am not sure how you came up with 200. Remember that using different brands will change amounts, such as using cashewmilk (25 cals) instead of dairy milk (80 or more cals). Hope that helps!

  31. Sumayya says

    Afternoon!

    These look like what I’m looking for! I should avoid sugar and can’t get hold of xylitol – would this work with a liquid sweetener, such as honey?

  32. Michelle says

    Scrumcious! I used Original Silk soy milk and So Delicious vanilla yogurt and these are seriously better than anything you could buy in a store.

  33. Tina says

    Oh wow… oh wow. Tried these for breakfast and they were ridiculously good!! I made them with white wheat flour, all yogurt and no oil, and Truvia baking blend for the sugar. They did not taste healthy at all!! They tasted like fluffy brownies. Even knowing they weren’t bad, I still felt like I was doing something wrong eating them for breakfast. I will definitely be making these many more times!

  34. sara says

    Hi! I’m excited to try these out but i was wondering if i could use oat flour instead as i don’t have access to Bob’s GF flour? Thanks!

  35. Penny says

    I made these with oat milk, all soy yogurt (no oil), & Bob’s Redmill gluten free flour, & they came out delicious! I always love your oil free recipes!

  36. Susan says

    I made this recipe with fresh ground Kamut flour and I used 1 Tbsp walnut oil and 3 Tbsp cashew yogurt (flipped the oil & extra yogurt amounts). They were moist, chocolatey and so good. Thank you for sharing this recipe, Katie!

  37. Ariane says

    I just made these wonderful no fat chocolate muffins! They are incredible! I did not had any soy yogourt so I used soft tofu instead and it worked perfectly! I also used whole wheat flour and it is so so so tasty! Thank you Katie for this incredible recipe!

  38. Holly the Jolly Vegetarian says

    Hi! Is this a re-post? I tried to make these before using a similar recipe on this website and they turned out hard as a rock. Then I realized that the page printed off had cut off the milk! Not your fault, just my printer… I use Swerve in pretty much all baking if I’m going to be eating it myself, but have recently discovered the whole foods Organic erythritol which has more in the bag and is cheaper and more finely ground than Swerve. Also, can you substitute water for carrot juice? I’ve seen a couple recipes on your blog that use it and I can’t find that ingredient. Maybe milk?

    • CCK Media Team says

      It’s an updated version of an older recipe, with a few changes but the base is the same. As for your substitution questions, it would depend on the recipe, but milk (or almond milk) should work for any of the recipes on Katie’s site that call for carrot juice, at least the ones I can think of.

  39. Nina says

    Greetings from the UK. This looks like another fabulous recipe 👏👏👏 do you have a metric conversion button on the blog? I can’t find one… If possible can you tell me in the quantities for the flour, cocoa powder and sugar in grams as weighing ingredients in baking is usually fairly critical. I have looked at some online conversion charts and they are so variable. Many thanks….

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