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Low Fat Chocolate Muffins

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

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

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.