Are you on a diet? Perfect! Time for dessert! You are confused? Don’t be. These chocolate muffins are only 193 calories! Not bad, when others are around 500 calories or more, what do you think? They have no butter and eggs, but egg whites. They also have whole meal flour, yogurt 2%, cocoa and prunes. Perfect for these tough moments when you need to outsmart your cravings for sweet and trying to lose weight … Besides, dietitians let us eat something sweet now and then ..
Low fat Chocolate Chip Muffins
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Loading...Ingredients
- 1 cup dried prunes, chopped
- ½ cup brown sugar
- ¼ cup honey
- whites from 2 large eggs
- ¾ cup yogurt, 2% fat
- 2 teaspoons vanilla essence
- 1 cup whole wheat flour
- ½ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup mini chocolate chips
Instructions
Preheat the oven to 220oC, or 425oF (no not a typo!).
Add all ingredients from the top of the list until the vanilla essence to the food processor and blend them up to homogenize.
In another bowl add the cocoa, salt, baking powder, baking soda and salt sifted, and the whole meal flour. Mix.
Then add the liquid mixture into the dry ingredients and mix well, gently. The dough will be a bit dry, not pourable. Do not worry about it. Ensure that you mingled all the ingredients, but without overdoing it.
Finally, add chocolate chips and stir gently.
Divide the mixture in muffins molds (I use 2 spoons to do it).
Bake at 220oC for five minutes and then reduce the oven temperature to 190oC and bake for another 10 minutes. When time runs out try to pierce one of the muffins with a toothpick. If comes out clean, it is ready, otherwise cook for another 2 minutes and try again.
Remove from oven and let cool 5-6 minutes, then remove from the molds and allow to cool completely on a rack.
Store in closed container.
Nutrition
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193.5 Calories
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43.0g Carbohydrates
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3.4g Fat
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3.4g Fiber
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4.6g Protein
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2.0g Saturated fat
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29.4g Sugar
Notes
If using the standard portion scoops to measure your ingredients, have in mind that the dough is just enough for 12 muffins. Do not be afraid to fill your molds all the way up.
Baking your muffins at 220° first and then at 190o helps them to top up quickly and create a crust.
I, actually, enjoyed one of these chocolate muffins with a glass of milk for breakfast!
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