Double Chocolate Chip Muffins

The Best Weight Watchers Double Chocolate Chip Muffins

If you’ve been craving something sweet yet healthy, these Two Point Weight Watchers Double Chocolate Chip Muffins are going to be your new obsession! They’re incredibly moist, perfectly fluffy, and loaded with rich chocolate flavor. Each muffin is just 2 SmartPoints, so you can enjoy your favorite treat without feeling guilty.

These muffins taste like a bakery-style indulgence but are made with better-for-you ingredients. Ideal for anyone following Weight Watchers, keto, or a general low-sugar lifestyle—they satisfy your sweet tooth while keeping calories and carbs in check.

Why You’ll Love This Recipe

• Low Points, Big Flavor: Each muffin is only 2 points, making it perfect for a healthy snack or dessert.

• Moist & Fluffy: Thanks to unsweetened applesauce and almond milk, these muffins stay soft and tender.

• Double Chocolate Dream: Cocoa powder + sugar-free chocolate chips = chocolate heaven!

• Simple Ingredients: Everything you need is pantry-friendly and affordable.

• Family-Approved: Even kids love these—they won’t believe they’re “healthy muffins.”

Ingredients

• 1 ½ cups self-rising flour (I use Gold Medal)

• ⅔ cup unsweetened cocoa powder

• 1 cup baking sugar replacement (I recommend 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 Sugar-Free Chocolate Chips)

Instructions

1. Preheat your oven to 350°F (175°C).

2. Line 18 muffin cups with paper or foil liners, or spray them lightly with nonstick cooking spray.

3. In a large bowl, combine flour, cocoa powder, sweetener, baking powder, and baking soda. Stir to blend.

4. In another bowl, whisk together eggs, milk, vanilla extract, and applesauce until well combined.

5. Slowly mix the wet ingredients into the dry ingredients until just combined—don’t overmix!

6. Fill muffin liners halfway with batter, then sprinkle remaining chocolate chips on top.

7. Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow muffins to cool for about 3 minutes before transferring to a wire rack.

Servings: 18 regular muffins
WW Points: 2 per muffin

Tips & Tricks for Perfect Muffins

• Don’t overmix! Overmixing can make the muffins dense instead of fluffy.

• Use room temperature eggs to help the batter mix evenly.

• Want extra moisture? Add a tablespoon of Greek yogurt to the batter.

• Double chocolate boost: Melt a few sugar-free chocolate chips and drizzle on top once baked!

• For mini muffins: Bake for only 10–12 minutes and enjoy bite-sized perfection.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps fresh for up to 1 week in a sealed container.

• Freezer: Freeze for up to 2 months. Wrap each muffin in plastic wrap and store in a ziplock bag. Thaw overnight or microwave for 20 seconds before serving.