Chocolate Muffins: 10-Ingredients in under 100 Calories

 

Growing up, I’ve always leaned towards salty snacks.  It was all about the chips all day, every day.  However, as of late, my sweet tooth cravings have increased exponentially.  Thus, I needed to figure out a way to curb these sweet cravings without completely breaking the scales.  These 10-ingredient chocolate muffins under 100 calories are the perfect answer.

 

Only 10-Ingredients! Super Simple Recipe!

I honestly love recipes that don’t need too many ingredients.  These chocolate muffins only call for:

1. apple cider vinegar
2. skim milk (or non-dairy milk)
3. all-purpose flour (or whole wheat pastry flour)
4. baking soda
5. baking powder
6. unsweetened cocoa powder
7. unsweetened applesauce
8. vanilla extract
9. light brown sugar
10. salt

Most of these ingredients are probably in your pantry already.  Even if you are not a baker this recipe is super simple.  While it only needs 10-ingredients, it also needs just 40 minutes of total prep and cooking time.

 

Chocolate muffins without the guilt… under 100 calories

The chocolate muffins are sweet, but not too sweet.  They are soft and spongy but doesn’t fall apart.  And I guarantee that they will curb those sweet tooth cravings easily.

This recipe will yield 11 regular sized chocolate muffins.  Each muffin contains 92 calories, 21 grams of carbs, 2 grams of proteins, 0 grams of fat, and 7 grams of sugar.

 

Easy Recipe to Modify

These nutritional facts are calculated using regular white all-purpose flour.  If you would like to make the recipe healthier, you can easily swap the white flour for wheat flour/wheat pastry flour.  This will create denser muffins but the overall flavor is definitely still there.

If you are lactose-intolerant or prefer using non-dairy milk products, substitute in your favorite non-dairy milk.  This basic chocolate muffin recipe is meant to get modified.  I’ve made these muffins with so many variations.  I usually like using what I already have instead of buying ingredients that I’ll use for a single recipe.

I’ve also been trying to use cane sugar in the past couple of months.  I’m thinking of substituting this instead of the light brown sugar the next time I make this recipe.  Keep in mind that while baking is about measurements, it is not an exact science.  Feel free to modify this recipe to adapt to the ingredients you already have, or simply to readjust to your dietary needs.

 

More recipes from LouweezyAnne? Check them out here.