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Oat Fiber Chocolate Muffins
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Reduced Calorie Chocolate Muffins

Big chocolate muffins with fewer calories ounce for ounce.
Course Breakfast
Cuisine American
Keyword Chocolate Muffins, Oat Fiber, Reduced Calorie
Prep Time 10 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 30 minutes
Servings 5
Author Anna
Cost 5

Ingredients

  • cup all-purpose flour or a gluten-free 1:1 blend (48 grams)
  • 2 ½ tablespoons oat fiber (not oat bran or oat flour) (My 2 ½ T. weighed 18 grams)**
  • ¼ cup unsweetened natural cocoa powder (20 grams)
  • 3 tablespoons allulose or other calorie free sweetener (35 grams) -- or just use sugar
  • 3 tablespoons sugar
  • ¾ teaspoon baking powder
  • teaspoons baking soda
  • teaspoon salt
  • ¼ cup unsweetened applesauce
  • 1 large egg white, or extra large 33-35 grams
  • ¼ cup 5% Greek yogurt (whole milk)
  • 2 ½ tablespoons brewed coffee or water
  • 1 teaspoon of vanilla extract
  • cup extra dark chocolate chips

Instructions

  • Preheat oven to 400 degrees. Line 6 muffin cups with paper liners. The recipe yield is 5 because I often make these larger, but you can make 6 smaller ones.
  • In a large bowl, mix together flour, oat fiber, cocoa powder, sugar, allulose, baking soda, baking powder, and salt. Make a well in the center.
  • To the well, add applesauce, egg white, Greek yogurt, vanilla and coffee. Stir those ingredients together, then stir everything together. Add the chocolate chips.
  • Divide the mixture between the muffin cups -- it should come almost to the top. Put in the oven,
  • Bake at 400 degrees F for 5 minutes, then drop heat and bake at 350 for 10 to 12 minutes. Let muffins cool before serving.

Notes

I've only tested with Anthony's brand and I used the gram amount.