Trim Healthy Mama Chocolate Muffins
The first time I made this recipe (last summer), some of my family members were doubtful about how good they would be. They saw me mixing up oats in the blender, and they thought, “Oh, no, another one of Mom’s healthy concoctions!”
But everyone was surprised at how good these were, and they’ve become a family favorite! In fact, I have to hide them if I want to have enough to freeze for later. 🙂
I do have to say that in real life they’re not as pretty as the ones in the stock photo above. They don’t usually rise as high. But they still taste good! I eat two of them for breakfast with some herb tea sweetened with stevia and collagen added for protein.
- 1 3/4 cups old fashioned oats
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup Super Sweet Blend
- 3 egg whites
- 1/2 cup unsweetened applesauce
- 1 cup hot water
- 1/2 cup Greek yogurt plain nonfat
- 1 teaspoon vanilla extract
- 2 teaspoons white vinegar
Preheat the oven to 350 degrees.
Spray muffin tins with non-stick coconut oil cooking spray (or line with paper muffin cups). Set aside. (I've found these turn out the nicest when I spray silicone baking cups with coconut oil spray. The muffins tend to stick to the paper muffin cups. But they easily slide out of the silicone baking cups.
Add oats to blender and blend until you've made oat flour.
Combine all ingredients together in a large bowl in the order listed. Stir together until you have a smooth batter with no lumps. (The batter will be very thin and watery.)
Scoop/pour batter into prepared muffin tins. Fill each muffin well about 3/4 full.
Place muffin tins into oven and bake for 18-20 minutes, or until a toothpick comes out clean.
Allow muffins to cool before removing from pan.
Makes about 21 regular-sized muffins (depending on how full you fill each muffin well).