Skinny Double Chocolate Muffins
Bake Skinny Double Chocolate Muffins in under 30 minutes. Soft, rich, and packed with nutrition for a quick breakfast or healthy snack.
If you’re on the hunt for healthy chocolate muffins or low-calorie chocolate muffins, this recipe is a must-bake. These Skinny Double Chocolate muffins are not only quick and simple, but a nutritious, better-for-you option than traditional chocolate muffins. They’re naturally moist thanks to unsweetened applesauce and Greek yogurt, sweetened with a balanced blend of sugar and honey, and packed with rich cocoa powder and mini chocolate chips for that deep chocolate flavor in every bite. The combination of all-purpose and whole wheat flour gives them a soft yet slightly hearty texture, making them taste just like a classic chocolate muffin while still being a smarter choice for everyday snacking, meal prep, and healthy breakfast ideas.
SKINNY DOUBLE CHOCOLATE MUFFINS
The batter is easy to make by whisking the wet ingredients until smooth, then gently mixing in the dry ingredients and chocolate chips until just combined. A quick high-heat start at 425°F helps the muffins rise tall with bakery-style domes, before lowering the temperature to finish baking. The result is soft, fluffy double chocolate muffins with rich cocoa flavor, melted chocolate chips, and a tender crumb. Enjoy them for breakfast, brunch, snacks, lunchboxes, meal prep, or a lighter chocolate treat anytime. Don’t forget to save this easy skinny greek yogurt muffin recipe so you can come back to it!
Find my expert tips on how to make homemade skinny double chocolate muffins below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Skinny Double Chocolate Muffins Recipe:
- Quick & Simple: Straightforward steps and minimal prep make this a no-stress muffin recipe perfect for any baking skill level.
- Healthy & Guilt-Free Treat: Made with applesauce, Greek yogurt, and honey for a naturally sweet, moist muffin without excess oil or butter.
- High-Domed Muffin Tops Every Time: The quick high-heat start helps the muffins rise beautifully for that classic bakery-style dome.
- Make-Ahead-Friendly: Lightly sweetened and satisfying, they work great for meal prep as a grab-and-go breakfast or quick treat.
Ingredients
- 3/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 3/4 cup vanilla Greek yogurt OR regular yogurt, plain or vanilla
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup mini chocolate chips, plus a few more for sprinkling on top
Instructions
Preheat oven to 425 degrees F°. Spray a 12-count muffin tin with cooking spray. Important: Do not use cupcake liners; muffins will stick to them!
In a large bowl, combine applesauce, sugar, honey, egg, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
In a separate bowl, whisk together the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky.
Divide the batter evenly among the muffin cups. Bake for 5 minutes at 425 F°. Keeping the muffins in the oven, reduce the temperature down to 375 F° and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
Remove from the oven and cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.
Note
The initial high temperature is normal. It helps the muffins create that beautiful dome shape.
Servings
Yields: 12 skinny double chocolate muffins.
Storage and Reheating
Store leftover double chocolate muffins in an airtight container up to 5 days. To freeze, place in a freezer-safe bag and consume within 3 months. To reheat, microwave for 45 seconds to thaw.
Holly’s Tips for The Best Skinny Double Chocolate Muffins:
- Bake At High-Heat: Baking at 425°F for the first 5 minutes helps the muffins rise quickly and creates those bakery-style domed tops.
- Avoid Overmixing: Stir just until the dry ingredients are incorporated. Overmixing can lead to dense or tough muffins.
- Use Both Flours: The blend of all-purpose and whole wheat flour gives a soft crumb with a slightly hearty, wholesome feel.
- Don’t Overfill: Fill each cup about ¾ full for even baking and properly shaped muffin tops.
- Check Doneness For Early: Insert a toothpick into the center, if it comes out clean or with a few moist crumbs, they’re ready.
- Allow Muffins To Cool Completely: Let muffins rest for a few minutes before transferring to a wire rack to prevent sticking and breaking.
Frequently Asked Questions:
A thick batter is normal for this recipe. Just make sure all wet ingredients are fully mixed before combining with the dry ingredients to avoid dry pockets.
Yes, you can substitute Greek yogurt with regular plain yogurt or vanilla yogurt. If needed, you can also use sour cream for a similar texture and moisture level.
Yes, but mini chocolate chips distribute more evenly throughout the batter. Regular chips will still work, but you may get fewer chocolate bits in each bite.
To make Skinny Double Chocolate Muffins dairy-free, substitute the Greek yogurt with a dairy-free yogurt alternative and use dairy-free chocolate chips to make the muffins completely dairy-free.
To make Skinny Double Chocolate Muffins gluten-free, replace the all-purpose and whole wheat flour with a 1:1 gluten-free baking flour blend. Make sure the blend includes xanthan gum for the best structure and texture.
Similar Recipes
Craving something similar? Try my Greek Yogurt Banana Muffins.
Wanting something different? Make my Scrambled Egg Breakfast Muffins.
Can’t get enough of muffin recipes? Try these highly-rated recipes next: Banana Chocolate Chip Muffins, Raspberry Streusel Muffins, and Cinnamon Roll Muffins.
Have you made this Skinny Double Chocolate Muffins recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SkinnyDoubleChocolateMuffins #LifeInTheLofthouse
Skinny Double Chocolate Muffins
Ingredients
- 3/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 3/4 cup vanilla Greek yogurt or regular yogurt, plain or vanilla
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup mini chocolate chips plus a few more for sprinkling on top
Instructions
- Preheat oven to 425 degrees F°. Spray a 12-count muffin tin with cooking spray. (Do Not use cupcake liners, muffins will stick to them!)
- In a large bowl, combine applesauce, sugar, honey, egg, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
- In a separate bowl, whisk together the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky.
- Divide the batter evenly among the muffin cups. Bake for 5 minutes at 425 F°. Keeping the muffins in the oven, reduce the temperature down to 375 F° and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
- Remove from the oven and cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
*Store muffins in an air-tight container up to 5 days.
Muffins also freeze well, up to 3 months. Microwave for 45 seconds to thaw.
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What are the calories in the skinny chocolate muffins?
I made these and they are delicious! Love eating them for breakfasts!
I added a few tablespoons of ground flax seed to make them even more healthy!!
I loved these!! But I’m not a huge fan of honey is there anything that I could use the replace the honey for the next time I make them?
Made these tonight thinking I had all the ingredients… HAHA! The joke was on me. I didn’t see the sugar in the recipe but did put in the honey. Discovered I didn’t have enough cocoa powder (I was tripling the recipe) and used some cocoa and dark chocolate bar, melted. Was sure I had chocolate chips… had to use peanut butter chips!! Didn’t have any greek yogurt so used half low fat yogurt and half no fat sour cream. Everything else I did have and I sprayed the paper liners and quickly spread the spray around on the sides of the liners and got great muffins. Probably could have been a bit sweeter since I didn’t even see the sugar on the list but still very good. I’ll try them again with all the right ingredients but these are a winner for me!! And they didn’t stick to the paper!!
update on my revised muffins – the ladies all said to write down exactly what I did so that I will always make them this way. They were a hit!!
Fantastic muffins! My whole family loved them. Thank you so much for the recipe 🙂