Skinny Chocolate Muffin Bites are for real, and they’re here to stay. Words have not yet been invented to describe how delicious this recipe is. These muffins are moist, chocolatey, scrumptious . . . and only 42 calories. They totally kick all other muffins in the face! I suppose you could make less muffins, doubling the size, and still have 6 muffins that are only 84 calories each. Your friends wouldn’t believe you, but it would be the truth.If you plan to make my Skinny Chocolate Muffin Bites, check out some of my favorite kitchen equipment (for cupcakes/muffins):
Favorites? I love those cupcake measuring cups. I would use them for baking everything, not just cupcakes. And that cupcake kitchen towel. I love the colors. They’d look so beautiful in a picture on my blog. Idea noted. And finally, that cute cupcake baker. Adorable. Must have.
- 1/2 cup white pastry flour (165 calories - if using whole wheat pastry flour, increase pumpkin puree by one tablespoon)
- 3 tablespoons unsweetened cocoa powder (30 calories)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Truvia Baking Blend (190 calories)
- 36 semi-sweet chocolate chips, (80 calories)
- 1/4 cup pumpkin puree (20 calories)
- 1 1/2 teaspoons pure vanilla extract (18 calories)
- 1/3 cup + 1 tablespoons water
- Heat oven to 350F.
- Mix dry ingredients together. (Do not add in chocolate chips).
- Next, mix wet ingredients in a separate bowl. (Do not add in chocolate chips).
- Afterward, combine both wet and dry ingredients.
- Once nicely combined, pour mix into twelve cupcake holders, lightly greased with non-stick spray. Add chocolate chips to each muffin.
- Pop muffins in the oven for about 12 – 14 minutes, or until stiff to the touch and baked through. Allow to cool for five minutes before enjoying.
PS I meant to ask. Is it weird to you that this recipe contains pumpkin and yet tastes pumpkin-less? I love pumpkin for that exact reason. Seriously versatile, not overwhelming. Bye bye to fall’s claim on pumpkin. I welcome it year round.