• 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar substitute (e.g., Stevia, Splenda)
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup plain fat-free Greek yogurt
  • 1/4 cup skim milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips


  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare the Muffin Tin:
    • Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
  3. Mix Dry Ingredients:
    • In a large bowl, whisk together the all-purpose flour, granulated sugar substitute, unsweetened cocoa powder, baking powder, baking soda, and salt.
  4. Mix Wet Ingredients:
    • In another bowl, combine the unsweetened applesauce, plain Greek yogurt, skim milk, eggs, and vanilla extract. Mix until well combined.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
  6. Add Chocolate Chips:
    • Gently fold in the mini semi-sweet chocolate chips.
  7. Fill Muffin Cups:
    • Divide the batter evenly among the 12 muffin cups.
  8. Bake:
    • Bake in the preheated oven for about 18-20 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
  9. Cool:
    • Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
  10. Serve:
  • Once cooled, serve and enjoy your chocolate chip muffins.