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:

Vanilla Cornbread Muffins

Skinny Banana Bread Muffins

Skinny Pumpkin Muffins

Skinny Blueberry Lemon Muffins

One Point Blueberry 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!

Where can I purchase Lankanto Monkfruit Classic Sweetener and Products?

You can find all Lakanto monk fruit products online HERE.

PLUS…you can SAVE 20% on all non-sale items when you use promo code: Pound20 

 

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 (1/2 full) 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: 

1. Preheat oven 350 degrees.
2. 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.
3. 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.
4. In a separate mixing bowl whisk together unsweetened almond milk or skim milk. 
5. Whisk in eggs or egg whites, vanilla extract, and unsweetened applesauce. Whisk until well combined.
6. Gradually combine wet mixture into the dry ingredients and stir until JUST combined. ( Do NOT over mix)
7. Fill the muffin liners evenly ( 1/2 way) with batter and sprinkle the remaining chocolate chips on top of each muffin.
8. 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:

1. 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. 
2. 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.
3. The overall point value per serving is the same regardless if you use unsweetened almond milk or skim milk.
4. 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)
5. 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.