Decadent and dairy free! These Low Fat Chocolate Mini Muffins are exploding with flavor and a perfect treat that won’t weigh you down! If you love chocolate, you’re going to be obsessed with these…
I made this recipe for Silk’s Meatless Monday Night! It’s all about dairy and meat free recipes that are perfect for football games. Now, of course I wanted to make something sweet for the game so I decided some chocolate mini muffins would be perfect! No mess with frosting or need to slice up a cake, just a bowl of decadent, bite-sized muffins will be a game winner! Plus, they’re low-fat! TOUCHDOWN!!! Just swapping in some applesauce in place of some of the oil saves you calories. We’re heading into the holiday season, so now’s the time I like to eat a little healthier to make up for my cookie binges down the road 🙂
To make these muffins look like they came from a bakery, sprinkle some of the chocolate chips on top of the batter right before you pop them into the oven! I love this little trick because they make the muffins look gorgeous!
Check out Silk’s Recipes for more meatless and dairy free ideas! And you may just win something….
You can also make these as regular sized muffins by just increasing the baking time. But I made about 40 mini muffins using my favorite mini pan!
You can use any of the Silk milks for the recipe! Almond and cashew milks are my favorite!
Now it’s football watching time!
Low Fat Chocolate Mini Muffins
- 2 C. flour
- 3/4 C. sugar
- 1/2 C. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 C. coconut or almond yogurt or plain yogurt if you don't mind the dairy
- 1 C. applesauce unsweetened
- 1/4 C. oil
- 1/2 C. Silk Almond Milk
- 1 egg
- 2 tsp. vanilla extract
- 1 C. mini chocolate chips
1. Preheat oven to 350 degrees and grease pans or line with cupcake liners.
2. In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
3. In a small bowl, combine yogurt, applesauce, oil, almond milk, egg and vanilla extract.
4. Pour the wet ingredients into the dry and stir just until combined.
5. Add 3/4 cup of the chocolate chips and stir.
6. Fill mini muffin tins 3/4 full and sprinkle with the remaining chocolate chips. Bake for 8-14 minutes depending on the mini muffin size (there's two different sizes that the pans come in). If making regular sized muffins, bake for 16-22 minutes!
7. Serve warm or cold!
This conversation is sponsored by Silk. The opinions and text are all mine.
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