Healthy “dessert”? Yes, please! How about Triple Chocolate Chunk Muffins!

I came across this recipe as a post from a friend on Facebook.  I happen to have everything on hand, so I tried it out.  I had my 9 year old daughter make the first batch.  They turned out great, except that she had to pour sprinkles on top.  Kind of ruined it for me.  So the next day, I made another batch.  Admittedly, I was a little distracted while getting the ingredients ready.  First, I realized that the batter was too thick.  Oh yeah, forgot the water.  Added it in.  Then it looked too thin.  Oh well, baked them up anyway.  Took them out and they were a bit stickier than the first time around.  Huh, whatever.  So I took them out of the baking pan and my husband popped one in his mouth.  He made a funny face and I asked him what was wrong.  Uh, honey, I think you forgot to add something.  I took a bite.  Oh shoot.  I forgot the sugar!  lol!  They still looked really chocolaty and yummy, so I served them to the kids anyway.  Not one kid complained.  Weirdos.  This morning, I baked up another batch.  Made sure to add the sugar and no sprinkles this time.  I even added the chocolate chips at the right time so they didn’t just roll off the top.  Perfect.  Love them!

I found this recipe on Dashing Dish’s blog .  If I were to make any changes, I would suggest mini-chocolate chips instead of regular sized ones.

Triple Chocolate Chunk Muffins

1 3/4 cup Oats
3 Egg whites
3/4 cup Unsweetened cocoa
1/2 cup Unsweetened applesauce
1 tsp Vanilla extract
1/2 cup Plain greek yogurt (or regular plain low fat yogurt)
1/2 tsp Cream of tartar (or 2 tsp. vinegar)
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/4 tsp Salt
1 cup Hot water
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar
1 1/2 cup Semi-sweet chocolate chips (I suggest mini-ones)
Tip Foil cupcake liners, remove the inner paper lining (because paper liners tend to stick to muffins! (or just spray your pan really well…worked great for me)

Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.  (Somehow, I made 24 muffins out of this.  Maybe I just added less per cup?)
  2. 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.
  3. Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
  4. Place muffins tins in the oven for 4 minutes.  After 4 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
  5. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
  6. Cool muffins before removing from pan. ENJOY!!!

The original recipe had a much longer baking time.  Maybe because I distributed the batter to 24 instead of 12, they were smaller and thus baked faster.  Just wait until the batter is just set before adding the chocolate chips then bake an additional 2-5 minutes.  Baking always goes better when you figure out your own baking times and don’t just follow the directions exactly.ImageImage

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