So, let me tell you something about these muffin tops.
They’re healthy. Seriously. Like under 90 calories each healthy.
And they taste phenomenal.
I’m actually a HUGE fan of VitaTops, but not a fan of the hefty price tag attached to ‘em. If you’re not familiar with VitaTops, they are a high-fiber, low-calorie snack frequently touted by Hungry Girl and Weight Watchers. I love ‘em, love’ em, love ‘em.
So when I stumbled on a knock-off version of their chocolate chunk muffin over at Dashing Dish, I knew I had to try it. And I’m so glad I did! This version is actually even better than the packaged version, and at only a fraction of the cost. Score!
And while the original recipe uses a standard-size muffin pan, I used my new handy-dandy muffin top pan, just to cut the calories a bit further. Plus, they’re just extra cute this way!
Makes 18 muffin tops or 12 regular muffins. If you don't have a muffin top pan, use a regular size muffin pan, increasing baking time to a total of approximately 12 to 15 minutes.
- 1 3/4 cup oats
- 3 egg whites
- 3/4 cup unsweetened cocoa
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup hot water
- 1/2 cup baking Stevia
- 1/2 cup chocolate chunks (or chocolate chips)
- Preheat oven to 350 degrees. Spray muffin-top tin with non-stick cooking spray and set aside.
- In a blender, mix together all ingredients, except for the chocolate chunks. Blend until the mixture is smooth.
- Pour chocolate batter into a bowl and gently stir in 1/4 cup of the chocolate chunks. Scoop into your prepared pan.
- Bake for 5 minutes; remove tin from oven and sprinkle the remainder of the chocolate chunks on top. Bake for 2 to 3 more minutes.
just barely adapted from Dashing Dish