I found this recipe on Pinterest months back, but the links always included the recipe, but never the correct source. This is SO important in the blogging world. Well, of course, it would end up being from my favorite healthy food blog ever, Dashing Dish (why didn't I see it there before?). I originally linked to the original here, but I have made quite a few changes and friends kept asking for MY version with my changes.
My family inhales these muffins. I make a full batch at least once a week. The kids always feel like they are getting away with something when I let them have one of these for breakfast and when I share them with others I always get asked for the recipe. They are delicious...seriously.
NOTE: You cannot just throw oats in a blender or food processor and expect a good (light and fluffy) muffin. It will not happen. Even if you have a VitaMix. You either need to (a) find Oat Flour at the store or (B) run your oats through an actual wheat/grain grinder to make flour.
HEALTHY DOUBLE CHOCOLATE MUFFINS
Recipe by Emilie Ahern
Adapted from a recipe by Dashing Dish
Yield: 20 standard muffins or 10 jumbo muffins
INGREDIENTS
1 2/3 c. oat flour
3/4 c. unsweetened cocoa
1/2 c. Truvia Baking Blend (or 1 cup regular Sugar)
1/2 tsp. cream of tartar
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
2 egg whites
1 whole egg
1/2 c. unsweetened applesauce
1/2 c. plain 0% fat Greek yogurt
1 c. hot water
1 tsp. vanilla extract
1/2 cup MINI semi-sweet chocolate chips
RECIPE INSTRUCTIONS
1. Preheat oven to 375*F for standard muffins and 350*F for jumbo muffins. Line 2 (12-cup) muffin pans with silicone cupcake liners (these work best) or well greases the pan with baking spray with added flour (like Baker’s Secret).
2. Combine dry ingredients and whisk together. In a separate bowl combine wet ingredients and stir to blend. Combine wet and dry ingredients. Add chocolate chips and mix in gently.
3. Pour mixture into prepared muffin pans, filling them ¾ full.
4. For standard size muffins: Bake at 375*F for 13-15 minutes. For jumbo muffins: bake at 350*F for 18-20 minutes.
TO SERVE
Serve warm or room temperature.
TO STORE
Store in airtight container for up to 3 days OR freeze muffins for up to 6 months and let them come to room temperature before eating.
NOTES
Don't use standard size chocolate chips. They always sink to the bottom.
NUTRITION
Standard Muffins: Calories: 66, Carbs: 12, Fat: 2, Protein: 3
Jumbo Muffins: Calories: 132, Carbs: 24, Fat: 4, Protein: 6
4 comments
I tried these and they were NOT good but I think that's because of my lack of oat flour. They had a really weird texture. Maybe someday I'll buy oat flour and try again!
Thanks for sharing, they look great! (and I had to chuckle at reading Emily's comment...she just about talked me out of trying it with that glowing report ha!)
I could be mis-reading it, because I tend to do that, but when do you add the chocolate chips? Do you put them on top of the batter after you put it in the muffin tins?
Emily - There was a very bolded NOTE there to only use oat flour. Just sayin'. You should try again.
Rorie - It was missing. Sorry! I updated the recipe....THANKS!
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