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Low Fat Chocolate Muffins

Low Fat Chocolate Muffins – Oil-free, egg-free, & they can even be sugar-free!

Low Fat Chocolate Muffins - Recipe uses yogurt instead of oil... These were so rich, and just 100 calories each! @choccoveredkt



Unrelated note: A ton of people asked where I bought the spoons in my previous post.

If I remember correctly, I think they either came from Marshalls or Home Goods, and I bought them in a pack of four.

Now about these chocolate muffins…

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.

Low Fat Chocolate Muffins - Recipe uses yogurt instead of oil... These were so rich, and just 100 calories each! @choccoveredkt

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.


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.

Yogurt replaces the oil for chocolate muffins that are both decadently rich and surprisingly healthy:


Today’s low-fat chocolate muffins are a healthier homemade version of the Sams Club double chocolate muffins from my middle school days.

Gone are the 670 calories and entire day’s worth of fat in traditional chocolate muffins.

To keep these muffins moist and fudgy without all the fat, I’ve replaced most of the oil with a combination of dairy-free milk and yogurt, including just a little oil as an option to give the muffins a bakery-style taste and texture while still being healthy.

If you’re not trying to lose weight or watch your fat intake, feel free to use the oil option… and be sure to load them up with chocolate chips!! 😉

Healthy Chocolate Muffins



Low Fat Chocolate Muffins

(makes 6-7)

Adapted from Low Fat Blueberry Muffins

  • 1/3 cup + 1 tbsp milk of choice
  • 1 tbsp yogurt (I like Wholesoy)
  • 3 tbsp oil OR additional yogurt
  • 1 tbsp white or apple cider vinegar
  • 2 tsp pure vanilla extract
  • 3/4 cup spelt or all-purpose flour (or Bob’s gf), loosely packed
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp + 1/16 tsp salt
  • 1/4 cup sugar or xylitol
  • pinch stevia OR 3 additional tbsp sugar
  • 1/2 cup chocolate chips, optional

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


Link Of The Day:


Pumpkin Pancakes

Sixteen fat, fluffy, irresistible pumpkin pancakes… for less than 250 calories!

5/5 (5)

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Published on January 20, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
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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!

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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.


  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?

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