These Skinny Double Chocolate Chip Muffins are a chocolate lovers dream-perfectly moist, fluffy, and super chocolatey!
Servings: Makes 18 regular muffins
THIS POST IS SPONSORED BY LAKANTO, ALL OPINIONS ARE 100% MY OWN.
I’ve teamed up with one of my favorite companies, Lakanto, to make these Skinny Double Chocolate Chip Muffins using their new sugar free monk fruit Baking Sweetener and sugar free chocolate chips. These muffins are sugar free and ready in less than 25 minutes.
Are you looking for low point muffins? Be sure to try these recipes:
Skinny Blueberry Lemon Muffins
What sweetener and chocolate chips do I use to make these Skinny Double Chocolate Chip Muffins?
These can be made with any zero point white granulated sugar substitute. Keep in mind not all sweeteners are the same..they may vary in sweetness and point values.
The sweetener I use and recommend for these Double Chocolate Muffins is Lakanto sugar free monk fruit baking sweetener. Lakanto Baking Sweetener matches the sweetness of sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking and cooking ingredients.
What is Lakanto Monk Fruit Baking Sweetener?
- TASTES JUST LIKE SUGAR: Contains zero net carbs and zero calories. Perfect for baking cookies, cakes, and other sweet, sugar-free treats.
- LIFESTYLE FRIENDLY: Works with WW, ketogenic, diabetic, candida, paleo, vegan, low-carb, low-sugar, non-GMO, and all-natural diets.
What is the difference between Lakanto Monk Fruit Classic Sweetener and the Lakanto Monk Fruit Baking Sweetener?
- BETTER FOR BAKING: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.
- Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking.
Bakes just like sugar, zero net carbs, and NO aftertaste!
I use Lakanto Sugar Free Chocolate Chips in these Skinny Double Chocolate Chip Muffins. Lakanto Sugar Free Chocolate Chips are gluten free and sweetened with monk fruit.
They have no aftertaste and melt perfectly!
You can buy both of these items exclusively online HERE.
Save 20% when you use promo code: Pound20 on all non sale items.
How do I make these Skinny Double Chocolate Chip Muffins?
Preheat oven 350 degrees.
Line 18 muffin cups with paper or foil liners. If you don’t have muffin liners-spray the muffin cups with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar substitute, baking powder, and baking soda. Add 8 Tbsp of no sugar added chocolate chips. Stir to combine.
In a separate mixing bowl whisk together unsweetened almond milk or skim milk.
Whisk in eggs or egg whites, vanilla extract, and unsweetened applesauce.
Whisk until well combined.
Gradually combine wet mixture into the dry ingredients
stir until JUST combined. ( Do NOT over mix)
Fill the muffin liners evenly with batter.
Sprinkle the remaining chocolate chips on top of each muffin.
Bake for 15-17 minutes until center comes out clean when a toothpick is inserted into it.
Servings: Makes 18 regular muffins
Ingredients:
- 1 1/2 cups self rising flour (I use Gold Medal)
- 2/3 cup unsweetened cocoa powder
- 1 cup baking sugar substitute or zero point white granulated sugar substitute (I use Lakanto Monkfruit Baking Sweetener)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs or 4 large egg whites
- 3/4 cup skim or unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 10 Tbsp no sugar added chocolate chips ( I use Lakanto sugarless chocolate chips)
Directions:
- Preheat oven 350 degrees.
- Line 18 muffin cups with paper or foil liners. If you don’t have muffin liners-spray the muffin cups with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar substitute, baking powder, and baking soda. Add 8 Tbsp no sugar added chocolate chips. Stir to combine.
- In a separate mixing bowl whisk together unsweetened almond milk or skim milk.
- Whisk in eggs or egg whites, vanilla extract, and unsweetened applesauce. Whisk until well combined.
- Gradually combine wet mixture into the dry ingredients and stir until JUST combined. ( Do NOT over mix)
- Fill the muffin liners evenly ( using 1/4 measuring cup) with batter and sprinkle the remaining chocolate chips on top of each muffin.
- Bake for 15-17 minutes or until center comes out clean when a toothpick is inserted into it.
Servings: Makes 18 regular muffins
GREEN: 2 SmartPoints for 1 muffin or 2 muffins for 5 SmartPoints using egg whites or 3 SmartPoints per serving if using whole eggs
BLUE: 2 SmartPoints for 1 muffin or 2 muffins for 5 SmartPoints
PURPLE: 2 SmartPoints for 1 muffin or 2 muffins for 5 SmartPoints
Notes:
- The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.
- The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
- The overall point value per serving is the same regardless if you use unsweetened almond milk or skim milk.
- For this recipe- you can use wheat, gluten free flour, almound flour, all-purpose flour, or self-rising flour (which does contains some baking powder or bicarbonate of soda that helps make the loaf or muffins rise)
- After testing and making my base bread recipes a zillion times, I’ve been able to master the texture and taste. I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy. Now, there’s a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and soda.
Skinny Double Chocolate Chip Muffins
These Skinny Double Chocolate Chip Muffins are a chocolate lovers dream-perfectly moist, fluffy, and super chocolatey!
Ingredients
- Ingredients:
- 1 1/2 cups self rising flour ( I use Gold Medal)
- 2/3 cup unsweetened cocoa powder
- 1 cup baking sugar substitute or white granulated sugar substitute ( I use Lakanto Monkfruit Baking Sweetener)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs or 4 large egg whites
- 3/4 cup skim or unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 10 Tbsp no sugar added chocolate chips ( I use Lakanto sugarless chocolate chips)
Instructions
- Preheat oven 350 degrees.
- Line 18 muffin cups with paper or foil liners. If you don’t have muffin liners-spray the muffin cups with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar substitute, baking powder, and baking soda. Add 8 Tbsp no sugar added chocolate chips. Stir to combine.
- In a separate mixing bowl whisk together unsweetened almond milk or skim milk.
- Whisk in eggs or egg whites, vanilla extract, and unsweetened applesauce. Whisk until well combined.
- Gradually combine wet mixture into the dry ingredients and stir until JUST combined. ( Do NOT over mix)
- Fill the muffin liners evenly ( using 1/4 measuring cup) with batter and sprinkle the remaining chocolate chips on top of each muffin.
- Bake for 15-17 minutes or until center comes out clean when a toothpick is inserted into it.
Servings: Makes 18 regular muffins
GREEN: 2 SmartPoints for 1 muffin or 2 muffins for 5 SmartPoints using egg whites or 3 SmartPoints per serving if using whole eggs
BLUE: 2 SmartPoints for 1 muffin or 2 muffins for 5 SmartPoints
PURPLE: 2 SmartPoints for 1 muffin or 2 muffins for 5 SmartPoints
Notes
- The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.
- The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
- The overall point value per serving is the same regardless if you use unsweetened almond milk or skim milk.
- For this recipe- you can use wheat, gluten free flour, almound flour, all-purpose flour, or self-rising flour (which does contains some baking powder or bicarbonate of soda that helps make the loaf or muffins rise) After testing and making my base bread recipes a zillion times, I've been able to master the texture and taste. I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy. Now, there's a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and soda.
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Nutrition Information:
Yield:
18Amount Per Serving: Calories: 76 Total Fat: 3g Saturated Fat: 1g Cholesterol: 21mg Sodium: 249mg Carbohydrates: 14g Net Carbohydrates: 11g Fiber: 3g Sugar: 1g Protein: 3g
Just double-checking that you are using BOTH self-rising flour AS WELL AS baking powder and baking soda in this recipe. Please confirm! Thanks 🙂
Hi Michelle
Yes, with my basic muffin recipes you will use self rising flour along with baking powder and baking soda. Adding both really makes a difference in the texture! Very similar to my popular banana and pumpkin muffin recipes.
Thank you!
Thanks, Linds, just wanted to be sure! Can’t wait to try these. 🙂
Will self risingnbread flour work? That’s what I gave on hand. If not I’ll get some regular self rising flour.
Thanks.
Hi Roberta,
I have not ever tried making these with self rising bread flour. You can give it a try and see if that would work. It may have a different texture than the regular self rising four.
Thank you!
Hi I only use king author flour ,what would be for baking powder for theses muffins where do you buy baking sugar tks
What’s the difference between the “classic” Monkfruit sweetener and the one for baking? Thanks.
In the body of the instructions : WHAT IS LAKANTO MONK FRUIT BAKING SWEETENER?
TASTES JUST LIKE SUGAR: Contains zero net carbs and zero calories. Perfect for baking cookies, cakes, and other sweet, sugar-free treats.
LIFESTYLE FRIENDLY: Works with WW, ketogenic, diabetic, candida, paleo, vegan, low-carb, low-sugar, non-GMO, and all-natural diets.
WHAT IS THE DIFFERENCE BETWEEN LAKANTO MONK FRUIT CLASSIC SWEETENER AND THE LAKANTO MONK FRUIT BAKING SWEETENER?
BETTER FOR BAKING: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.
Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking.
I would like to know that also!
Hi Dava,
The baking sweetener is better for baking: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.
Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking.
Hope that helps. You can still use the classic or any other sweetener for these if you prefer. I highly recommend their baking sweetener though!
Thanks so much
Fabulous! As usual, I am in awe of your talent. Great blog – always look forward to your posts. Thank you!
I would love to try the chocolate muffins but where do you buy the Lakanto Monk Fruit
baking sweetener?
Thank you for all the recipes. I am a sweet eater and these should be a big help.
Mo
Hi Mo
You can get the Lakanto Baking Sweetener online here: http://bit.ly/2GZwmaV
Save 20% with promo code: Pound20
Thanks so much! Enjoy!
Quick question. Why are you adding baking soda and baking powder to the recipe when there’s already baking powder in self-rising flour? It doesn’t make much sense to me. Maybe you should read up on the different types of flours before making recipes first.
Hi Kayla
Thanks for your feedback. Yes, I am aware that self rising flour has baking soda and baking powder. However, I have spent many years in the kitchen perfecting my base muffin/bread recipe. I find the additional baking powder and soda really enhances the texture. Please don’t knock it until you have tried it. If you have made my most popular banana bread recipe you will find that is the same base recipe and it is a well-loved recipe.
FYI: If you prefer-you can omit the additional baking powder and soda. Or better yet…try making them both ways and see what you think. Have a wonderful day!
Thank you!
Linds,
Can you possibly tell me if the Swerve sugar replacement would work as well? Instead of the Lakanto? I spent so much money on my collection of swerve products LOL. I have the Swerve granulated and it claims to be good or baking. Have you ever tried this one?
Hi Chelsea
Yes, most absolutely! Swerve would be a good substitute for the Lakanto Monkfruit Sweetener. Yes, I have used swerve granulated sugar before in a few of my recipes and it will work well for these muffins.
Thanks
Hi Lindsey,
I just made the muffins, the taste was good- I am not sure if I did something wrong because the batter was sooo thick. I did use Lakanto sweetener and lily dark chocolate chips, is the batter supposed to be that thick?
Hi Martha,
The eggs and unsweetened applesauce should be sufficient to help thin the batter. However if you needed to-you can always add 1/4 cup water to the batter for a thinner consistency.
Thanks so much!
These are amazing! My whole family loves them and I can’t keep up with the demand!! Thank you!!
Hi there
can these double chocolate muffins be frozen.If so for how long
Thanks
Hi Teresa
Yes, these muffins freeze nicely. I recommend freezing for up to a month.
Thank you
Okay I’m made these today and here’s my take: I also used egg whites and not the whole egg.
They are delicious! Perfect to satisfy your sweet tooth with minimal points.
I could not stretch to get 18 with 1/4 cup measurements. I got more like 13. The muffins seem to stick to my paper liners. When you peel them I would say a good eighth of the muffin stayed in the cup. Might try them again and use the special “baker” version of Lakanto, but not sure. Anyway I won’t let that stop me trying any of your recipes Linds, the flavor is definitely always there!
Thanks for the insight, Kelli. I wonder if they might come out easier with silicone muffin cups? I’d hoped to make these this past weekend but ran out of prep time due to making so many buffalo chicken recipes, lol. Fingers crossed for next weekend, though!
I made the muffins and they are delicious! Rich, very chocolately and no aftertaste from the sugar substitute. Mine were dry, though. Do you think adding some Greek yogurt or upping the applesauce would help? I used whole eggs when I made them. I only got 14 mffins, though.
Thanks!
Hi Marsha,
Thank you for your comments and review. Yes, you can add 1/4 cup unsweetened applesauce or non fat Greek Yogurt to the mix. That will make the Baer go further as well as add moisture.
Have a wonderful day!!
Have you personally tried the recipe with either adding additional applesauce or Greek yogurt, Lindsay? If so, which did you try, and what would you do differently again? I am getting ready to make this recipe today so I have something to eat as a treat at my 1-year-old granddaughter’s birthday party tomorrow and would love to make the best possible version of them! Thank you!!!
Thank you! I’ll try it with apple’sauce first. I gave some to friends who also loved them!