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chocolate muffins with chocolate chips baked in
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4.50 from 2 votes

Chocolate Bran Muffins Recipe

A skinny chocolate muffin with only 102 calories and 3.5 grams of protein!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose
Servings: 12 muffins
Calories: 138kcal
Author: Dorothy Kern
Cost: 8


  • 2 cups (123g) All Bran Cereal
  • 1 ¼ cups milk nondairy, nonfat, or 2%
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (33g) unsweetened applesauce
  • 2 tablespoons (30ml) vegetable oil
  • 1 large egg
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup (40g) unsweetened cocoa powder (not Dutch process)
  • ¾ cup (93g) all-purpose flour
  • 1 cup (170g) chocolate chips optional


  • Preheat oven to 350°F. Line 12 muffin cups with paper liners and spray them with nonstick cooking spray.
  • Place bran cereal and milk in a medium bowl. Make sure all the bran is underneath the milk; set aside to soak while mixing remaining ingredients.
  • Place sugar, applesauce, oil, egg, salt, and baking powder in a large mixing bowl. Stir or use a hand mixer to mix until smooth. Stir in coco powder.
  • Add bran cereal mixture to the sugar mixture along with the flour and stir or mix until combined. Stir in chocolate chips if using.
  • Fill muffin cups ¾ full. Bake 18-24 minutes or until toothpick comes out clean. Allow to cool at least 10 minutes before removing wrappers or they’ll pull off some of the muffin.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.


  • Any kind of milk is okay to use – any fat content, regular milk or nondairy.
  • You can substitute sugar-free sweetener for the sugar (I use equal amounts Swerve
  • Granulated amount used will differ for other brands)
  • For a fluffier muffin, omit applesauce and increase oil to ¼ cup.
  • For a lower-fat muffin, omit oil and increase applesauce to ¼ cup (will change the texture slightly.)
  • For lower cholesterol, use 2 egg whites in place of the 1 large egg (will slightly change the texture).
  • You can use half and half all-purpose flour and whole wheat flour or substitute all the AP flour with 1:1 Gluten Free flour to make gluten-free muffins.


Serving: 1muffin | Calories: 138kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 92mg | Potassium: 314mg | Fiber: 5g | Sugar: 11g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 3mg