Friday, August 17, 2012

Triple Chocolate Chunk Muffins

I was a little leery of this recipe since it does not contain any flour. It is a thin batter, but turns out wonderful and tastes great! Next time  I will NOT put the chocolate chips in the batter---they just sank to the bottom.  I will save them and add them to the tops.  I got 16 cupcakes from this recipe.

Triple Chocolate Chunk Muffins

1 3/4 c
Oats
3
Egg whites
3/4 c
Unsweetened cocoa
1/2 c 
Unsweetened applesauce
1 tsp
Vanilla extract
1/2 c
Plain Greek yogurt (or regular plain low fat yogurt)
1/2 t
Cream of tartar (or 2 tsp. vinegar)
1 1/2t 
Baking powder
1 1/2 t
Baking soda
1/4 t
Salt
1 c
Hot water
1 c
Sugar substitute(Beth used Splenda) or 1/4 cup + 2 tbs baking stevia  
1/2c
Semi-sweet chocolate chips
Tip
Foil cupcake liners, remove the inner paper lining (because paper liners tend to stick to muffins!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
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.

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.  Batter will be VERY thin.

Place muffins tins in the oven for 10 minutes. After 10 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.***Beth had to bake these for 20-25 minutes.

Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.


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