45 Calorie Mini Chocolate Chip Muffins

4.30 (8)
⏱ 35 mins 🍽 36 mini muffins 🌶 american 🏷 Muffins

These delightful mini chocolate chip muffins offer a wonderful surprise, proving that a low calorie treat can still be soft, tender and packed with flavour. The recipe cleverly uses ingredients like Greek yogurt and maple syrup to create a satisfying bake. You will end up with about 36 petite muffins, perfect for a controlled sweet snack. The total preparation and baking time comes to roughly 35 minutes.

45 Calorie Mini Chocolate Chip Muffins

Ingredients

  • 1 and 1/4 cups (156g) all-purpose flour* (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (60ml) pure maple syrup*
  • 1/4 cup (50g) lightly packed light or dark brown sugar
  • 1/2 cup (125g) plain nonfat Greek yogurt*
  • 2 Tablespoons (28g) butter or coconut oil, melted and slightly cooled*
  • 1 egg white, beaten*
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (90g) mini chocolate chips*

Method

  1. Set your oven to heat to 350°F (177°C). Prepare two mini muffin tins by spraying them with nonstick cooking spray. As the recipe yields approximately 36 muffins, you will need only part of the second tin. It is best to avoid using mini paper liners. Place the prepared tins to one side.
  2. Take a large bowl and combine the flour, baking soda and cinnamon with a light toss. Leave this mixture aside. In another bowl, whisk together the maple syrup, brown sugar, yogurt, butter, beaten egg white and vanilla until the mixture is smooth and free of sugar lumps. Transfer the wet mixture into the bowl with the dry ingredients. Stir everything gently with a spatula or large spoon until the ingredients are only just incorporated, being careful not to overmix the batter. Gently fold the mini chocolate chips into the batter.
  3. Spoon only a couple of teaspoons of batter into each muffin cup, filling them about halfway as they will rise during baking. Place in the oven and bake for 12-14 minutes. The muffins are ready when a toothpick inserted into the centre comes out clean. You may wish to rotate the pans partway through if your oven bakes unevenly. My own batch was perfectly baked at 12 minutes. Take the pans from the oven and let the muffins cool for a short while before serving.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMuffins
Cuisineamerican
AuthorSally