These Two Point Weight Watchers Double Chocolate Chip Muffins are a chocolate lover’s dream. They are rich, moist, fluffy, and packed with deep chocolate flavor in every bite. If you ever crave something sweet and chocolatey but still want to stay on track, these muffins are the perfect solution. Made with lighter ingredients and smart swaps, they taste indulgent while keeping the points low. One muffin is satisfying on its own, but it is hard to believe something this good is only 2 points.
Why I Love This Recipe
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You get rich, double chocolate flavor for only 2 points per muffin.
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The muffins are moist and fluffy thanks to applesauce and egg whites.
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They are perfect for breakfast, snacks, or when chocolate cravings hit.
Prep Time: 7 minutes
Cook Time: 15 minutes
Additional Time: 3 minutes
Total Time: About 25 minutes
Yield: 18 regular muffins
Serving Size: 1 muffin = 2 Weight Watchers points
Ingredients
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1½ cups self-rising flour (Gold Medal recommended)
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⅔ cup unsweetened cocoa powder
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1 cup baking sugar replacement or white granulated sugar replacement (Lakanto Monkfruit Baking Sweetener recommended)
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1 teaspoon baking powder
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1 teaspoon baking soda
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2 large eggs or 4 large egg whites
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¾ cup skim milk or unsweetened almond milk
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1 teaspoon vanilla extract
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½ cup unsweetened applesauce
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10 tablespoons no sugar added chocolate chips (Lakanto sugarless chocolate chips recommended)
Instructions
Preheat your oven to 350°F. Line 18 muffin cups with paper or foil liners. If you do not have liners, lightly spray the muffin cups with nonstick cooking spray and set aside.
In a large mixing bowl, add the self-rising flour, unsweetened cocoa powder, sugar replacement, baking powder, and baking soda. Stir well to evenly combine all the dry ingredients.
In another mixing bowl, whisk together the eggs or egg whites, skim milk or unsweetened almond milk, vanilla extract, and unsweetened applesauce. Whisk until the mixture is smooth and well blended.
Gently add the wet ingredients into the dry ingredients. Stir carefully until just combined. Do not overmix, as this helps keep the muffins light and fluffy.
Fold most of the chocolate chips into the batter, saving a small amount for topping.
Fill each muffin liner about halfway with batter. Sprinkle the remaining chocolate chips evenly over the tops of each muffin.
Bake for 15 to 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool for a few minutes before serving.
Tips and Tricks
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Do not overmix the batter, as this can make the muffins dense instead of fluffy.
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Use high-quality cocoa powder for the best chocolate flavor.
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Let the muffins cool slightly before removing them from the pan to help them set properly.
FAQs
Can I freeze these muffins?
Yes, these muffins freeze very well. Store them in an airtight container or freezer bag for up to 2 months and thaw as needed.
Can I use only egg whites instead of whole eggs?
Yes, using 4 large egg whites instead of whole eggs works perfectly and keeps the muffins light.
How should I store leftover muffins?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
