The first thing I’ve gotta say, is don’t let the word ‘healthy’ fool you, these muffins are DELICIOUS! And I’m picky. Like really picky. They’re rich and moist and mostly guilt free! They’re the kind of chocolate that I don’t mind sharing with the kids, or eating for breakfast (lunch and dinner too 😉 ).
Cracking the eggs is still Aurora’s favorite job, she’s pretty good about not getting shells in the bowl, but we need to work on her sanitation awareness. As soon as she finished cracking, she wiped her salmonella-y fingers on her shirt, yuk!
She’s also getting really good at getting more exact measurements, she knows that the spoons and cups need to be level and so it’s always humorous to watch her meticulously scrape her little teaspoon trying to get all of the excess off. It takes about 5-10 wipes to be perfect.
These are great muffins to make with kids, everything gets thrown in the blender in any order, so there’s nothing to mess up by doing it out of step. It’s also makes pouring the batter in to the tins a breeze! I normally prefer to use a mini muffin pan, but I’m not sure where mine ended up after the move… I think you get a better muffin to chocolate chip ratio that way, but you can always just add more chips to make up for it if you’re a chocoholic like me.
I guess these muffins are a knock off of the Whole Foods Vita Top Muffins and were originally posted on dashingdish.com, I found them on another site, linked in the title. Supposedly they only have 116 calories per muffin (if sugar substitute is used).
- 1 3/4 cup of oats
- 3 egg whites or 2 whole eggs
- 3/4 cup of cocoa powder
- 1/2 cup of unsweetened applesauce
- 1 teaspoon of vanilla
- 1/2 cup of Greek yogurt
- 1/2 teaspoon of cream of tartar
- 1 1/2 teaspoon of baking powder
- 1 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of hot water
- 1 cup of sugar (or sugar substitute)
- 1/2 cup of mini chocolate chips
Preheat oven to 350 degrees, place the oats in a blender and puree until smooth, then add all of the remaining ingredients, except for the chocolate chips. Blend again until everything is evenly mixed. Stir in half of the chocolate chips and reserve the rest to place on top of the muffins during baking. Pour the batter in to the prepared muffin tins and throw in the oven for 5 minutes to help the batter set before adding the remaining chocolate chips to the top of each muffin. Resume baking for 10 minutes or until you can insert a toothpick and it comes out clean. *For a simpler baking process, you can just throw all of the chocolate chips in to the batter and bake. Less pretty, but same great taste! Enjoy!