These are seriously the absolute BEST chocolate muffins I have EVER had in my entire life. I'm talking slap-your-Grandma good! No sugar, no flour AND my kids gobbled them up? Heck yes, buddy!
Ingredients
1 3/4 cup oats (I used Quick Oats)
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup plain lowfat Greek yogurt
1/2 teaspoon cream of tartar (or 2 tsp. vinegar)
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup hot water
1 cup sugar substitute (I used 2/3 C Agave Nectar)
1/2 cup semi-sweet chocolate chips (OR you could use white chocolate OR peanut butter chips!)
Directions
- Preheat oven to 350 degrees.
- Line a 12-cup muffin pans with cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
- 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.
- Stir in HALF of the chocolate chips (set the rest aside). Pour straight from the blender (it will be very pourable!) into prepared muffin pan. Your muffin cups will be SO full, but shouldn't spill over while baking.
- Place muffin pan in the oven, and after TEN minutes, remove muffins from the oven (but don’t shut oven off), and top each muffin with the remaining chocolate chips.
- Place the muffins back in the oven and bake for an additional 5-7 minutes, or until a toothpick comes out clean.
- Cool muffins before removing from pan.
Recipe and picture found here: http://shrinkingkitchen.com/double-chocolate-chunk-muffins/
0 comments:
Post a Comment