Skinny Mini Low Calorie Chocolate Muffins are a low-calorie treat made of bite-sized brownie muffins topped with fat-free whipped cream and a raspberry.
After baking my way through all the Pillsbury Bake-Off Grand Prize Winners, I’ve definitely gained a few pounds. With the new year here, I’m trying to be more mindful of what I eat while still enjoying healthy snacks. These chocolate mini muffins, made with a brownie mix for convenience, are about 60 calories each and a perfect way to satisfy a chocolate craving without overindulging.
Why I Love This Skinny Mini Low Calorie Chocolate Muffins Recipe
- Each muffin cup is only about 60 calories, making it a guilt-free sweet treat with fewer calories than traditional desserts making it the perfect treat to satisfy that sweet tooth.
- They’re quick and easy to make using a simple brownie mix found at most grocery stores.
- The smaller size makes them great for portion control, and they fit easily into healthy muffin recipes.
- You can customize them with different toppings like fat-free whipped cream, mini chocolate chips, or fresh fruit for extra chocolate flavor.
- These little muffins satisfy a chocolate craving without adding too much sugar or vegetable oil.
- They store well, so you can enjoy a few now and save the rest for longer storage.
Ingredient Notes
- Brownie Mix – Use your favorite boxed brownie mix for convenience. A lower fat or sugar-free option helps keep these healthy chocolate muffins.
- Unsweetened Applesauce – Swapping vegetable oil for unsweetened applesauce reduces fat while maintaining a tender texture.
- Plain Greek Yogurt – Adds moisture without the need for sour cream, making these healthy chocolate chip muffins even lighter.
- Mini Chocolate Chips – Optional for those who love extra chocolate chips, but keep in mind they add a little extra time to the baking time.
- Fat-Free Whipped Cream – A light, creamy topping that complements the rich chocolate flavor.
- Mini Muffin Pan – Using a mini muffin tin ensures even baking and a smaller size for easy snacking.
- Nonstick Cooking Spray – Essential for preventing the muffin batter from sticking, or use muffin liners for easy cleanup.
How to Make Skinny Mini Low Calorie Chocolate Muffins Recipe
- Start by preheating your oven to 350°F. This ensures the oven is fully heated by the time you're ready to bake, which helps the muffins rise properly.
- Coat a 24-cup mini muffin pan with nonstick cooking spray, making sure each cup is well-coated to prevent sticking. You can also use mini muffin liners if you prefer an easier cleanup.
- In a medium bowl, combine the brownie mix with all the remaining ingredients except for any garnish. Stir by hand with a wooden spoon until just combined—about 50 strokes. Be careful not to overmix, as this can make the muffins dense rather than light and tender. If you’re swapping ingredients for a lower-calorie version, such as using unsweetened applesauce or Greek yogurt instead of oil, mix them in the same way you would with the original ingredients.
- Using a small spoon or a cookie scoop, portion about one tablespoon of batter into each muffin cup, ensuring an even distribution so all the muffins bake uniformly. If you're adding mini chocolate chips or chopped nuts, lightly fold them into the batter before spooning it into the muffin cups.
- Place the mini muffin pan in the oven and bake for about 20 minutes. Since oven temperatures can vary, check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready. If there’s wet batter, bake for another 2-3 minutes and check again.
- Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. If you're adding fat-free whipped cream and raspberries, only garnish the muffins you plan to eat immediately to keep the toppings fresh.
- These muffins can be served right away or stored for later. Keep them in an airtight container at room temperature for a few days or in the refrigerator for up to a week. If you want to make a big batch, you can freeze them for up to a month. When ready to eat, let them thaw at room temperature or warm them slightly in the microwave for a soft, fudgy texture.
- Enjoy these healthy muffins whenever you need a quick, low-calorie treat!
Quick Tips
- Use a cookie scoop to portion the muffin batter evenly into the mini muffin tin.
- Avoid overmixing to keep the muffins light with a tender texture.
- Let the muffins cool on a wire rack before adding whipped cream to prevent melting.
- Only garnish the muffins you plan to eat immediately to keep toppings fresh.
- Store plain muffins in an airtight container for longer storage, or freeze for up to a month.
- Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready. If it has wet batter, bake for another 2-3 minutes and test again to avoid overbaking.
- Add dark chocolate chips for an added treat. They’ll give the muffins extra chocolate flavor without adding too much extra sugar, and using a darker variety provides a richer taste while keeping the recipe relatively low in calories.
Frequently Asked Questions
- Can I use a different brownie mix?
Yes, any boxed brownie mix will work. For a lower fat option, choose a sugar-free or whole grain version. - How do I store these mini muffins?
Store plain muffins in an airtight container at room temperature for up to three days, in the refrigerator for a week, or freeze them for longer storage. - Can I make these muffins ahead of time?
Yes, you can bake them in advance. Add the fat-free whipped cream and raspberry garnish just before serving for the best texture and freshness. - How do I prevent the muffins from sticking to the pan?
Use nonstick cooking spray to thoroughly coat the mini muffin pan, or use muffin liners for easy removal.
- Can I use a regular muffin pan instead of a mini one?
Yes, but adjust the baking time to about 25-30 minutes and check for doneness with a toothpick. - Can I make these muffins even lower in calories?
Swap the vegetable oil for unsweetened applesauce or plain Greek yogurt to cut down on fat while keeping them moist.
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Skinny Mini Low Calorie Chocolate Muffins Recipe
These will satisfy your sweet tooth! They don't skimp on flavor even though they are low fat with only 60 calories each.
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Servings: 24 mini muffins
Calories: 107kcal
Ingredients
- 1 box brownie mix 10.25 oz/290g
- 2 tablespoons vegetable oil
- ¼ cup plain Greek yogurt
- 3 tablespoons egg whites or 1 large egg with yolk removed
- 2 tablespoons water
- Optional garnish - Fat free whipped cream canned, sprinkles and fresh raspberries
Instructions
- Preheat oven to 350°F. Spray a 24 mini muffin pan with non-stick cooking spray. Set aside.
- In a medium bowl, add brownie mix and all of the remaining ingredients except for garnish. Stir by hand with a wooden spoon until combined, about 50 strokes. Do not overbeat.
- Pour about 1 tablespoon of batter in each muffin cup. You should be able to fill all 24 cups. Bake for 20 minutes. Let cool. Garnish, if desired. Only garnish the muffins you are going to eat right away. Serve immediately or store plain muffins in an airtight container for a few days at room temperature or up to a week in the refrigerator. They can be frozen for 1 month.
Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 66mg | Potassium: 3mg | Sugar: 11g | Vitamin A: 1IU | Calcium: 3mg | Iron: 1mg
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