Skinny Mini Chocolate Muffins

5 from 1 vote

These will satisfy your sweet tooth! They don't skimp on flavor even though they are low fat with only 60 calories each.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings mini muffins

Calories 107kcal

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

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.