Fat Free Chocolate Muffins Recipes
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 MUFFINS
Steps:
- 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
FAT FREE CHOCOLATE MUFFINS
A wonderfully moist fat free chocolate muffin, and a sneaky way to get that nutritious beta carotene! My kids have no idea they are eating pumpkin! They actually ask for these babies. The pudding mix is optional, it adds some sweetness and moistness, but you don't need it. The addition will add to your baking time 5-10 minutes.
Provided by Darling76
Categories Quick Breads
Time 25m
Yield 18 regular sized muffins
Number Of Ingredients 9
Steps:
- Spray muffin pans with non-stick coating.
- Mix all ingredients together.You will need to use an ELECTRIC MIXER, the batter is very dry, like brownie batter, KEEP MIXING it WILL mix together. DO NOT ADD EGGS OR MILK.
- Baking soda is your leavening agent, and pumpkin sbstitutes your fats (much like applesauce does).
- Bake at 350°F for 15 minutes, for regular muffin pans, 20 minutes for jumbo pans. Test with a toothpick to see if they are done.
Nutrition Facts : Calories 102.2, Fat 0.7, SaturatedFat 0.3, Sodium 205.6, Carbohydrate 23.9, Fiber 2, Sugar 11.4, Protein 2.4
LOW-FAT CHOCOLATE MUFFINS
Make and share this Low-Fat Chocolate Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients.
- Stir in yogurt, milk and vanilla just until moistened.
- Coat muffin cups with nonstick cooking spray; fill two-thirds full.
- Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired.
Nutrition Facts : Calories 115, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.3, Sodium 270.1, Carbohydrate 26.3, Fiber 1, Sugar 13.3, Protein 2.4
LOW-FAT VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS
Tasty vegan muffins that are low-fat. Much of the fat content in this recipe is from the chocolate chips, but they are soooo worth it!
Provided by Mallow1
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
- Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 31.2 g, Fat 2.6 g, Fiber 4 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 323.5 mg, Sugar 14 g
FAT FREE MUFFINS
This is a great recipe since it's has no fat and no added sugar but tastes wonderful. If you have any alergies like I do, you can substitude the milk for almond milk (or soy if you're not alergic to it!) the eggs for Energy Egg replacer, the flour for brown rice flour or soy flour, and finally you can sub the yougurt for either rice yogurt or soy yogurt and if you don't have that you can always just put twice the amount of apple sauce. I hope this helps! :) Shanny PS you can make the muffins with or without the blueberries either way they taste great!
Provided by casey98007
Time 1h15m
Yield Makes Muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees and make sure that the oven rack the muffins will be sitting on is in the middle of the oven and not too close to the top.
- Mix all the wet ingrediants together and stir well until the honey has dissolved completly.
- Mix all of the dry ingrediants together and make sure you mix that too so you don't get a mouthful of baking soda or salt.
- Mix the dry and wet ingrediants together and stir well. Don't worry the batter isn't runny like usual muffin mixes so don't worry about it.
- Spray a muffin tin with canola oil spray and put them in the oven and let them bake for 52 - 55 minutes.
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