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
Ingredients
- 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
Instructions
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1. Preheat oven to 350 degrees and grease pans or line with cupcake liners.
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2. In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
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3. In a small bowl, combine yogurt, applesauce, oil, almond milk, egg and vanilla extract.
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4. Pour the wet ingredients into the dry and stir just until combined.
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5. Add 3/4 cup of the chocolate chips and stir.
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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!
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7. Serve warm or cold!
This conversation is sponsored by Silk. The opinions and text are all mine.
Thanks for the recipe. They are almost dairy free – you put plain you gut in them, that has dairy. Unfortunately, Silk hasn’t come out with a dairy free plain ‘yogurt’ yet (at least not that I’ve seen). The vanilla is a good alternative though 🙂
Oh my! I am so sorry, I was adapting the recipe and forgot to change that one to dairy free, coconut yogurt or almond yogurt will work great! OR you can just add in an extra 1/2 C. of almond milk!
Thanks for the yummy recipe. If you don’t want to use almond milk, would regular 2% milk work the same? May be a stupid question but thought I would ask anyway. I can’t wait to try them 🙂
No that would be fine, or buttermilk! Or chocolate milk 🙂
What gorgeous muffins! The added chocolate chips on top were definitely a good call. 🙂 And these must be amazing with almond milk. I love Silk’s milks!
Beautiful chocolate muffins! Yum!
I love a good low fat treat!!
I am interested in many of your recipes you’ve posted – but I find that printing out, many of them wastes too much paper, doesn’t include title and leaves large empty spaces where ads were. – I hope that you can have your recipes formated as you did for the choc. mini muffins. Thank you
Wow these low fat chocolate mini muffins seem like the perfect indulgence without the guilt. Love the tip about adding chocolate chips on top for that bakery style finish. Can not wait to bake these for my family theyll be a hit for sure.
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