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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

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.

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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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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

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

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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Low Fat Chocolate Muffins

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


  • 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


  • 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


Also be sure to try these Healthy Blueberry Muffins.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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5/5 (6)

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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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  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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.

  7. 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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