A few facts to preface this post. Fact #1: I thoroughly enjoy chocolate. Fact #2: I thoroughly enjoy muffins, cakes, cookies etc. However, maybe like some of you, Fact #3, my metabolism no longer allows me to consume these items as much as I’d like without some consequences. Which…is unfortunate.
Thus – I was on Pinterest one day trying to find some healthier (note not healthy…health-IER) recipes and found this little gem. There’s no flour involved – there’s applesauce and plain greek yogurt that help to keep the muffins together AND keep them moist. I was intrigued enough to give these a try.
Also, Fact #4 – my boyfriend Luke has quite an affinity for baked goods that come from my kitchen. So like most treats I make, the plan was to make a big batch, have a few myself and then feed the rest to Luke. Muah hahaha.
(He has yet to complain so I think it’s a win-win situation for both of us.)
Thus, another episode of Thursday evening baking happened this last week and the resulting muffins were quite delicious. I highly recommend!
I will say I changed up the recipe a bit because of the ingredients I had available. I’ve linked to the recipe I based these off of (and the blog post about that recipe links to the original recipe too) above for those who want to try the full-on healthier version or you can follow what I used below. I trust both will work out nicely for you. And regardless, you end up with chocolate muffins. 🙂
Recipe makes about 24 small muffins or 12 larger muffins.
- 1 3/4 cup of oats
- 3 egg whites
- 3/4 cup cocoa powder (the recipe calls for unsweetened cocoa but I had cocoa powder on hand so that’s what I used)
- 1/2 cup applesauce (the recipe calls for unsweetened but I used normal applesauce and they still turned out wonderfully)
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup hot water
- 1 cup sugar (the recipe calls for a healthy substitute like I cup of Splenda granular OR 1/4 cup + 2 Tbsp stevia but I had none of these options so plain white sugar it was for me)
- 1/2 cup dark chocolate chips (or whatever other type of chips you’d like!) and an extra 1/4 cup for the muffin tops
How to Make:
Preheat your oven to 350 degrees and grab a blender (or a food processor) as you’ll need no mixer or beaters to clean in this recipe. I know, I know…I was puzzled by this too. But trust me – it works!
Now – if you want smaller muffins for a crowd, this makes 24 muffins (thus you’ll need 2 muffin pans). If you want larger muffins for a smaller crew (1 pan) this makes 12 muffins. I did line my muffin tins but this recipe has a tendency to stick a bit. If you’d these to appear aesthetically pleasing with wrappers off (for any reason) you may want to simply spray the pans with a little Pam. Otherwise, I’m sure those you feed these to will not mind a bit licking of crumbs from the wrapper. I doubt they’ll mind.
Now prepare for this next part…you’re going to mix…
…everything. Ok, not the chocolate chips quite yet, but everything else goes right into the blender.
Yup, you read that right. Everything. Into. The. Blender.
Here we go…
…then the egg whites…
…and applesauce…(note my oat measuring was exceptionally neat and tidy)
…and then the cocoa (I wasn’t worried that mine was a bit clumpy as the blender would be blending it all together anyway)…
…and the plain Greek yogurt…
…and the cream of tartar…and baking powder…and baking soda…
…and the salt (which I plain forgot to take a photo of, but believe me when I say…it’s in there!)…
…and the cup of hot water (which causes this fun, little effect)…
…and then finally, the sugar or your sugar substitute.
Now blend that concoction until the mixture is smooth (not chunky on the bottom but the same consistency all the way through). I was a bit concerned as the batter seemed to be a bit thin at first. But keep blending until the oats, applesauce and yogurt are consistently blended and that will really help to thicken it up. Trust me!
Now pour into a medium-sized bowl and stir in the 1/2 cup of dark chocolate chips.
Then, time to pour into the pans. (I was a wee bit messy at this part so if you have the same problem, just dab the batter spots off the pan with a paper towel. No biggie!)
Now the muffins get baked for 10 minutes. Then, pull them out…
…and drop a few of the chips on the top of each muffin. Add as many as you’d like! Most of mine had about 3-6 chips as dark chocolate chips are bit bigger than the normal chocolate chip.
Now pop these guys back into the oven for an additional 3-6 minutes, or until a toothpick comes out clean. (I had to pop mine back in for about 8 additional minutes as they were still wet when I tested with a toothpick at 6 minutes. So watch these carefully and don’t worry if they take more than 3-6 minutes. It shouldn’t be TOO much more oven time.)
Once the toothpick comes out clean from a the center of a few muffins, let them cool for a few minutes in the pan. Then place the muffins on a cooling rack or a cutting board to cool completely.
I will share – these are delicious eaten while they’re still warm for the obvious melty-chocolate reason. But they’re also delectable eaten once fully cooled. I let them sit out to cool for a few hours and then kept them stored in Tupperware, separated into layers with some assistance from parchment paper.
Feed these to your family, your friends, your significant other or spouse or maybe yourself for a snack. (I had a few snacks the night I made these…couldn’t…help…myself.) They’ll disappear REAL fast…
Give these a try and let me know if they turn out as delicious for you as they did for me!