Wednesday, March 4, 2015

Triple chocolate chunk copycat VitaTop Greek yogurt muffins

An easy, homemade version of VitaTop deep chocolate muffins. With no oil or butter, these Greek yogurt and applesauce based muffins are made in the food processor and are only 95 calories each!


I have a love-hate relationship with Whole Foods. I love that their foods are all-natural and I have a blast discovering new products in the store. What I don't love are their high prices. While their store brand items can be quite affordable, other products can cost a lot of money.

While I haven't personally bought VitaTop muffins from there before, I have heard that a 4-pack can cost $6 (or more). That's a pretty steep price for muffins. Rather than shell out the money to try these often-raved about breakfast treat, I set out to make my own.



These had to have been one of the easiest muffins I've ever made. You throw everything into a blender or food processor (minus the chocolate chips), bake, top with chocolate chips and you're done. You don't need to separately mix the dry ingredients or wet ingredients, so I loved the preparation of this recipe.

And what's best about this recipe is that each muffin is only 95 calories. Yes, 95 calories for an entire muffin! It uses wholesome ingredients like oats, egg whites and Greek yogurt and there is no butter or oil.

The resulting muffins are nothing short of amazing. These are chocolate-y, moist and have a bit of oatmeal texture to them. Addie happily proclaimed that she loved these muffins, and I have seen my husband sneak in his fair share of them. Next time make these, I may swap out the granulated sugar for brown sugar to get a more pronounced molasses flavor. Other than that, these were fantastic.

Triple chocolate chunk copycat VitaTop Greek yogurt muffins
  • 1 and 3/4 cups old fashioned oats
  • 3 egg whites
  • 3/4 cup unsweetened cocoa (I used Hershey's Dark)
  • 1 teaspoon vanilla extract
  • 1 (6 ounce) container plain Greek yogurt (I used Chobani 0%)
  • 1/2 teaspoon cream of tartar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup hot water
  • 1/2 cup granulated sugar
  • 1 cup semi-sweet chocolate chips
Directions
Preheat your oven to 350 degrees F.

Generously grease 2 standard muffin pans and set aside. (I used a silicone muffin pan and did not grease it)

In a food processor or a high powered blender, blend everything together except the chocolate chips. The batter should be smooth and the oats should be nicely ground.

Transfer the batter into a large bowl and add half of the chocolate chips.

Evenly distribute the batter into your prepared muffin pans and bake in your preheated oven for 10 minutes. Then take the muffin pans out of the oven (be sure to leave the oven on). Sprinkle the tops of the muffins with the remaining chocolate chips and bake for an additional 3-5 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool completely before serving.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.

Yield: About 17 standard sized muffins

Source: Dashing Dish

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