Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fat Free Chocolate Muffins Recipe
    Lost? Site Map

    Fat Free Chocolate Muffins

    Fat Free Chocolate Muffins. Photo by Rachie P

    1/2 Photos of Fat Free Chocolate Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Darling76's Note:

    A wonderfully moist fat free chocolate muffin, and a sneaky way to get that nutritious beta carotene! My kids have no idea they are eating pumpkin! They actually ask for these babies. The pudding mix is optional, it adds some sweetness and moistness, but you don't need it. The addition will add to your baking time 5-10 minutes.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    regular ...

    Units: US | Metric

    Directions:

    1. 1
      Spray muffin pans with non-stick coating.
    2. 2
      Mix all ingredients together.You will need to use an ELECTRIC MIXER, the batter is very dry, like brownie batter, KEEP MIXING it WILL mix together. DO NOT ADD EGGS OR MILK.
    3. 3
      Baking soda is your leavening agent, and pumpkin sbstitutes your fats (much like applesauce does).
    4. 4
      Bake at 350°F for 15 minutes, for regular muffin pans, 20 minutes for jumbo pans. Test with a toothpick to see if they are done.

    Ratings & Reviews:

    • on August 22, 2012

      45

      Very good. I had to double the sugar and add almost a half cup of oil to get a good consistency and I had to double the baking time. These came out wonderfully and I am most certainly making them again. :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2012

      45

    • on April 06, 2009

      55

      Wonderful! Thay had a great, cake-like consistancy! I halved the recipe twice and got 5 medium muffins. I didn't have enough pumpkin so I used half banana which worked fine, but I woudl probably just go and buy more pumpkin next time because the banana flavour did come out a bit after baking. There wasn't enough liquid to incorperate the dry ingrediants (maybe because I added a bit more sugar and cocoa?) so I added a mix of applesauce and mashed banana until it had a better consistancy. I did not use the pudding mix, but I threw in some chocolate chips (hey, they still are pretty good for you!) Thanks for the great recipe I will use again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Fat Free Chocolate Muffins

    Serving Size: 1 (863 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 102.2
     
    Calories from Fat 6
    98%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 205.6 mg
    8%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 2.0 g
    8%
    Sugars 11.4 g
    45%
    Protein 2.3 g
    4%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites