Recently I’ve been messing around with a lot of healthy recipes in the kitchen. Since i’m in culinary school now, there is no question that we use an absurd amount of butter, oil, cream and salt in almost everything we cook. Chef will say, and add “a little bit of buttah” (french accent included) and he slaps a huge dollop of butter right in the pan. It would make your heart stop sometimes. And I can’t not eat what we make. Especially because I have to taste, and taste, and taste as I go, like any good chef should; which is probably why I gained a solid 5 pounds in my first month and a half of school. YIKES. So, I’ve been trying to at least keep it light at home to balance out the glutinous grub we prepare at school.
These muffins definitely do the trick. They are super light, without compromising on flavor. And it amazes me that they don’t have any flour in them. You still get a little after taste of artificial sweetener, but that is to be expected when your working with things like truvia, stevia and splenda. One day maybe those sweeteners will really taste like sugar. So if you aren’t a fan of that taste, I would say replace half of the artificial sugar with regular sugar, to still keep the recipe low in calories but more natural in taste.
With this recipe I was able to make 16 muffins, which makes each 76 calories a pop. HELLO! You definitely can’t beat that! You can eat two of them! Even 3. It also makes an excellent snack during the day when your looking for something more indulgent than a plain old granola bar. I found this recipe from a blog called Dashing Dish. For some reason, she calls them triple chocolate muffins, even though there are only 2 types of chocolate (cocoa and the chips). I also assume her muffin tins are bigger than mine as well, because I was able to produce 16 perfectly sized muffins from the recipe, rather than 12, which made these lower in calories per muffin.
- 1¾ cup old fashioned rolled oats (or quick)
- ½ cup liquid egg whites
- ¾ cup unsweetened cocoa powder
- ½ cup unsweetened apple sauce (or one single serving container)
- 1 tsp. vanilla extract
- ½ cup non fat greek yogurt (I used Fage 0%)
- 2 tsp. vinegar
- 1½ tsp baking powder
- 1½ tsp. baking soda
- ¼ tsp. salt
- 1 cup hot water
- ½ cup splenda (or other sugar substitute)
- ½ cup mini semi-sweet chocolate chips
- Preheat the oven to 350 F
- In a blender or food processor, blend all of the ingredients (excluding the chocolate chips) until smooth and lump free
- Fold half of the chocolate chips into the batter
- With a cookie/ice cream scoop, fill cupcake liners about ¾ full.
- Bake for 10 minutes. Remove from the oven and sprinkle the remaining chocolate chips on top. Put the muffins back into the oven for 3 minutes more.
- Let the muffins cool completely before transferring to a plate or rack