Confession. I made these mini chocolate chip muffins back in December without the intention of posting them on my blog. I made them to bring to my friend I was visiting one afternoon (that’s not weird, right?). She didn’t get the chance to taste them until after I left. Once I got home, I received a text RAVING about how good they were. The kicker? She had no idea they were lightened-up as she praised their tender texture and addictive taste. That’s when you know a lower calorie food is a success. I made them again this past weekend so I could shoot and share the recipe on my blog this week. Also because I’m welcoming any sort of healthier recipe right now as I cook and taste my way through a cookbook full of… candy. Just candy. All candy. All over my house. Every day. Life is hard. Here we go! A mini chocolate chip muffin so low in calories you can eat 6 of them, pair with some yogurt and have a jolly breakfast under 400 calories. I do not count calories for the food I eat and cook, nor do I typically post nutritional info because my blog’s focus is on having fun in the kitchen—not math. But I was extra curious about these muffins and I thought you would be as well, so here is the breakdown for you:
Flour = 560 Lightly packed brown sugar = 115 Pure maple syrup = 200 Greek yogurt = 130 Melted butter or coconut oil = 200 (or 230) Egg white = 17 Mini chocolate chips = 550 Cinnamon = 2.5 Vanilla = 10
Divided by 36 mini muffins = 47 calories (using butter). Ok so these are really “45-ish” calorie muffins. Unless you’re the calorie police, the 2 extra calories are no biggie. These muffins would be nothing without a few of the listed ingredients. First, don’t leave out that fat. The small amount of butter (or coconut oil) is what makes them taste like their higher calorie counterpart. The fat makes them tender and soft; I tried making these with applesauce instead of butter and they tasted dull and rubbery. I don’t recommend it. Greek yogurt is a fabulous protein-packed, low calorie “moist maker” in the batter. The baked muffins are anything but dry! I like to use plain nonfat. The egg white gives the muffins structure. You could use 1 full egg instead, keeping in mind that the calorie count would be a tad higher. Cinnamon, maple syrup, brown sugar, and vanilla flavor the batter. These are all imperative ingredients to the taste of your muffins, so I don’t suggest switching things up. You could certainly use honey instead of maple syrup, but you will lose the stronger flavor of maple syrup. And when it comes to lower calorie foods, flavor is everything. The chocolate chips! These muffins are a little “blah” without them. The chips are the highest calorie ingredient in this recipe besides the flour (obviously necessary as well). But they, along with the fat, are what make these muffins actually taste good. And when the mini muffins are warm from the oven, the chocolate chips are all melty and scrumptious. You may use regular chocolate chips instead but there won’t be very many chips in each muffin that way. Mini chocolate chips = more bang for your buck! I recommend and use mini chocolate chips in these peanut butter banana muffins and light chocolate chip cheesecake bars, too.
More Muffins
Strawberry Chocolate Chip Muffins Whole Wheat Banana Muffins Applesauce Muffins Bran Muffins Healthy Apple Muffins
