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.
Ingredients
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)
Method
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 ¼ 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.