Two Point Weight Watchers Double Chocolate Chip Muffin

Why I Love This Recipe

These Two Point Weight Watchers Double Chocolate Chip Muffins are an absolute chocolate lover’s dream! They are perfectly moist, fluffy, and packed with rich chocolatey goodness—without the guilt. Each muffin only has 2 points, making them an ideal snack or breakfast treat for anyone following the Weight Watchers plan. I love that they satisfy my chocolate cravings while staying within my points limit, and they’re quick to whip up—perfect for busy mornings or meal prep. The best part? The muffins are super easy to make and stay fresh for days, so I can enjoy them throughout the week!

Recipe Details

Prep Time: 7 minutes
Cook Time: 15 minutes
Additional Time: 3 minutes
Total Time: 25 minutes
Servings: 18 muffins
Points: 2 points per muffin

Ingredients

• 1 ½ cups self-rising flour (I use GOLD MEDAL)
• 2/3 cup unsweetened cocoa powder
• 1 cup baking sugar replacement (or white granulated sugar replacement, I use LAKANTO MONKFRUIT BAKING SWEETENER)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs (or 4 large egg whites)
• ¾ cup skim milk or unsweetened almond milk
• 1 teaspoon vanilla extract
• ½ cup unsweetened applesauce
• 10 tablespoons no-sugar-added chocolate chips (I use LAKANTO sugarless chocolate chips)

Instructions

1. Prepare Muffin Cups:
   Preheat your oven to 350°F (175°C). Line 18 muffin cups with foil or paper liners. If you don’t have muffin liners, spray the muffin cups with nonstick cooking spray. Set aside.
2. Mix Dry Ingredients:
   In a large mixing bowl, whisk together the self-rising flour, unsweetened cocoa powder, baking powder, baking soda, and baking sugar replacement. Stir well to ensure everything is evenly combined.
3. Combine Wet Ingredients:
   In a separate mixing bowl, whisk together the eggs (or egg whites), unsweetened almond milk (or skim milk), vanilla extract, and unsweetened applesauce. Mix until well blended.
4. Combine Wet and Dry Ingredients:
   Gently fold the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix, as this can affect the texture of the muffins.
5. Fill Muffin Cups:
   Divide the muffin batter evenly among the 18 muffin cups, filling each about halfway. Then, sprinkle the sugarless chocolate chips on top of each muffin.
6. Bake the Muffins:
   Bake in the preheated oven for 15-17 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
   Let the muffins cool in the pan for about 3 minutes before transferring them to a wire rack to cool completely.

Tips & Tricks

• Measuring Flour:
  When measuring flour, be sure to spoon it into the measuring cup and level it off to avoid packing the flour and getting more than the recipe calls for.
• Add More Chocolate Chips:
  Feel free to add a little more chocolate to the batter if you’re a true chocolate fanatic! Just keep in mind it might increase the points slightly.
• Egg Whites vs. Whole Eggs:
  You can use egg whites for a lower-fat option, or whole eggs for a richer taste. Both options work great, but using egg whites reduces the calorie count and fat content.
• Storage:
  These muffins keep well in an airtight container for up to 5 days. If you want them to last longer, you can freeze them and defrost as needed.

Notes

• Servings: Makes 18 regular muffins
• Points: 2 points per muffin on the Weight Watchers program.
• Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.

FAQs

1. Can I use a different sweetener?
Yes! You can substitute the Lakanto Monkfruit Baking Sweetener with another sugar replacement of your choice, like Stevia or Erythritol, but keep in mind that the sweetness level may vary depending on the sweetener you use.

2. Can I use regular sugar instead of a sugar replacement?
Yes, if you’re not following Weight Watchers or a low-carb diet, you can swap the sugar replacement with regular granulated sugar. Just note that this will change the point value.

3. How do I know when the muffins are done?
The muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet, they need a few more minutes.

4. Can I make these muffins gluten-free?
Yes, you can use a gluten-free self-rising flour blend in place of the regular flour. Be sure to use a gluten-free baking powder as well.

Storage

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 5 days.
• Freezer: These muffins freeze well! Just place them in a freezer-safe bag or container, and they’ll last for up to 3 months. To reheat, let them thaw at room temperature or microwave for a few seconds.

Enjoy these Two Point Weight Watchers Double Chocolate Chip Muffins any time you need a chocolatey snack or breakfast treat that won’t break your points bank! They’re the perfect balance of indulgence and healthy living