A few years ago, I fell in love with a muffin that inspired these Skinny Chocolate Chip Muffins. It was served at a conference I attended, but wasn't a skinny or lower calorie option at all. It was sweet, moist, and delicious. Making these was an effort in trial and error. We finally found a great base muffin batter and decided to add the chocolate chips on top right as we pulled out of the oven works perfectly!
Skinny Chocolate Chip Muffins
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There is no need for fancy or odd ingredients to make these skinny chocolate chip muffins. Just a few basic items you likely already have in your pantry. I find that this kind of recipe really is the best kind. I love having something like this for breakfast, or a sweet after dinner treat. With lower points, they easily fit into the realm of Weight Watchers recipe needs.
Ingredients for Skinny Chocolate Chip Muffins
2 cups all-purpose flour
⅓ cup granulated white sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup unsweetened vanilla almond milk
¼ cup unsweetened applesauce
2 eggs
1 teaspoon vanilla extract
⅓ cup mini chocolate chips
Directions for Skinny Chocolate Chip Muffins
Preheat oven to 425 degrees
Line your mini muffin tin with mini muffin liners or spray with non-stick spray
In a large bowl, blend together the flour, sugar, salt, and baking powder.
In a medium bowl, mix together the almond milk, applesauce, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and blend until just incorporated. You want all dry ingredients to be wet, but don't over blend or you will have a heavy/dense muffin.
Fill each muffin tin ¾ way full and top with approximately 7-10 mini chocolate chips.
Bake at 425 degrees for 7-10 minutes or until a toothpick inserted in the center comes out clean.
- 2 cups all-purpose flour
- ⅓ cup granulated white sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup unsweetened vanilla almond milk
- ¼ cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips
- Preheat oven to 425 degrees
- Line mini muffin tin with liners or spray with non-stick spray
- In a large bowl, blend together the flour, sugar, salt, and baking powder.
- In a medium bowl, mix together the almond milk, applesauce, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and blend until just incorporated. You want all dry ingredients to be wet, but don't over blend or you will have a heavy/dense muffin.
- Fill each muffin tin ¾ way full and top with approximately 7-10 mini chocolate chips.
- Bake at 425 degrees for 7-10 minutes or until a toothpick inserted in the center comes out clean.
Makes 36 mini muffins or 12 full sized muffins
2 SmartPoints per mini muffin on FreeStyle, Flex, Beyond the Scale, and Your Way Plans
6 SmartPoints per full sized muffin on FreeStyle, Flex, Beyond the Scale, and Your Way Plans
1 Points Plus per mini muffin
4 Point Plus per full sized muffin
As you can see, these skinny chocolate chip muffins are a great addition to your meal plan. They are low in points for a bite-sized treat and are satisfying if you are craving chocolate. We make them and store in gallon freezer bags in the freezer to pop out and reheat in the microwave when we want one for a snack. That way I'm not tempted to overeat them!
If you are looking for more great recipes, don't forget to join our Weight Watchers Support Group on Facebook!
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