{Healthy} Chocolate Chunk Muffins

As you may remember, I am in the process of trying to eat healthier and lose weight. I still haven’t lost my baby weight {from 2.5 years ago} or my post-marriage weight {coming in at almost 4 years}! In my quest to find healthier dessert alternatives, I found an amazing recipe for these Chocolate Muffins – knock-offs of VitaTop muffins which cost approximately $6 per package of 4. These sinfully chocolate muffins only have between 58 & 116 calories {for regular or giant size muffins}. Since I am crazy and only have giant or mini muffin tins, I opted to bake mini muffins. I mean it’s way more fun to eat 4 small muffins than one large one…am I right?!? Anyway, I have found out that these are so rich I can usually only eat 2 or 3 before reaching my chocolate fill.

*Recipe adapted from Healthy is Always Better

Ingredients:

1 3/4 C. Oats
1/3 C. Egg Beaters
3/4 C. Unsweetened Cocoa Powder
1/2 C. Unsweetened Applesauce
1 tsp. Vanilla Extract
1/2 C. Plain Greek Yogurt {or low-fat yogurt}
1/2 tsp. Cream of Tartar
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1/4 tsp. Salt
1 C. Hot Water
1 C. Sugar Substitute {I prefer something like sugar in the raw}
1/2 C. Semi-Sweet Chocolate Chips

Preheat your oven to 350 degrees. Line your cupcake pan with liners or spray with non-stick cooking spray. {This recipe makes approximately 12 large muffins and 24 normal size muffins}. *I recommend using non-stick cooking spray.

In a blender or food processor, mix all of the ingredients together except chocolate chips. This is where I warn you not to use an immersion blender…
I had just gotten my immersion blender from the husband and discovered how amazing it was. I figured why bother getting out the blender or food processor when I could use a bowl and my immersion blender. It only took me a few seconds of powders and oats flying all over my kitchen to note that wouldn’t work. Definitely go the traditional route on this one!
Blend ingredients until the oats are ground and the mixture is smooth.

Place the mixture in a bowl and gently stir in the chocolate chips. Scoop your muffin mixture into the prepared pans.

Place in oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan before removing them.

ENJOY and know you’re not breaking your diet!!!

These are so delicious, I never wanted them to be gone so I tried to eat only one mini muffin per day. They do go bad within a week or so, though, so don’t do as I did…eat them and remember you can always make more!

I love the fact that with these muffins I can get my sweets/chocolate fix without feeling the least bit guilty or having to ride my bike another hour per day. They’re the perfect cravings buster.

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Comments

    • says

      The original recipe calls for regular egg whites {I just always have egg beaters on hand} – let me know how it goes if you use whole eggs!

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