(Recipe can be found on the Health is Always Better site here.)
Step by Step Instructions:
For these low in calorie, high in flavor muffins, the following ingredients are needed: Salt, Vanilla Extract (or the last of my vanilla bean paste in my case), Cocoa, 3 Egg Whites, Baking Powder, Old-fashioned Oats, No-Sugar Added Applesauce, Semi-Sweet Chocolate chips, Granulated Splenda for baking, Cream of Tartar, Greek Yogurt (Fat-free Fage yogurt is what I went for), and Baking soda.
Start off by preheating the oven to 350 degrees and lining 2 12-count muffin tins with liners. You can also just spray the tins with cooking spray if you’d prefer.
You can use your blender or food processor to mix up the batter, which is so fun! I opted for my food processor and measured 1 3/4 cup of oats to begin the muffins.
Next up the whites of 3 eggs is added to the food processor…
…followed by adding 3/4 cup of unsweetened cocoa to the mix.
Then I added 1/2 cup of unsweetened applesauce to the food processor.
I finished off my vanilla bean paste by adding a teaspoon of it to the food processor, or you can always use a good quality vanilla extract.
One half cup of Greek yogurt (go for the non-fat variety to lower the fat grams) is then added to give the muffins additional moisture along with the applesauce.
Next up 1/2 teaspoon of cream of tartar, 1/2 teaspoon of baking powder, 1 1/2 teaspoons of baking soda and 1/4 teaspoon of salt are then measured and added.
Finally I measured out 1 cup of Splenda and boiled some water and added 1 cup of hot water to the batter.
The batter then gets blended until it’s smooth and the oats have been ground.
I then poured the batter in a bowl and added 1/4 cup of the chocolate chips to the batter and stirred.
Then I used an scoop to distribute the batter evenly between the 24 lined muffin tins.
Then it was time to bake the muffins for 20 minutes.
Then I took the muffins out of the oven and topped them with the remaining 1/4 cup of chocolate chips…looks so good, doesn’t it?!
Once the muffins are baked for another 2-5 minutes until a toothpick is inserted and comes out clean, let them cool in the muffin tins. Then dive in. I dare you to not moan just a little bit as you’re trying your first muffin. They are rich with all of the chocolate, but now that you know what goes in them, they are certainly way easier on the waistline! Hope you enjoy!!
*Note that these were so good I made them again in less than a week. This time I divided the batter evenly in 12 muffin tins that I sprayed liberally and they were beyond amazing. Please do us both a favor and make these ASAP! 🙂
Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin
1 3/4 c oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)
1. Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
2. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
3. Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
4. Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
5. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
6. Cool muffins before removing from pan. ENJOY!!!