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!

Chocolate Chunk Muffin Tops
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.
  • 1¾ cup oats
  • 3 egg whites
  • ¾ cup unsweetened cocoa
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt
  • ½ teaspoon cream of tartar
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup hot water
  • ½ cup baking Stevia
  • ½ cup chocolate chunks (or chocolate chips)
  1. Preheat oven to 350 degrees. Spray muffin-top tin with non-stick cooking spray and set aside.
  2. In a blender, mix together all ingredients, except for the chocolate chunks. Blend until the mixture is smooth.
  3. Pour chocolate batter into a bowl and gently stir in ¼ cup of the chocolate chunks. Scoop into your prepared pan.
  4. 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