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Double Chocolate Muffins Under 100 Calories - Light, Easy, and Satisfying

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) white whole wheat flour or regular all-purpose flour
  • 1/3 cup (30 g) unsweetened cocoa powder
  • 1/2 cup (100 g) granulated sugar or coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 cup (120 g) nonfat plain Greek yogurt
  • 1/2 cup (120 ml) unsweetened applesauce
  • 2 large egg whites (or 1 whole egg for a slightly richer muffin)
  • 1 tsp vanilla extract
  • 1/3 cup (60 g) mini dark chocolate chips
  • 2–3 tbsp water or brewed coffee (optional, to loosen the batter and deepen chocolate flavor)
  • Nonstick spray or paper liners

Method
 

  1. Preheat and prep. Heat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly coat with nonstick spray.
  2. Mix dry ingredients. In a medium bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Mix wet ingredients. In another bowl, whisk Greek yogurt, applesauce, egg whites, and vanilla. If using coffee, add 2 tablespoons now.
  4. Combine. Pour the wet mixture into the dry. Stir gently with a spatula just until no dry streaks remain. If the batter seems too thick, add another tablespoon of water or coffee. Do not overmix.
  5. Fold in chocolate chips. Reserve a teaspoon to sprinkle on top if you like. Fold the rest into the batter.
  6. Portion. Divide batter evenly among the 12 muffin cups. Each cup should be about two-thirds full. Sprinkle the reserved chips on top.
  7. Bake. Bake for 10–12 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs (melted chocolate is fine).
  8. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely. This helps set the structure and keeps them tender.