Delicious Chocolate Vita Muffin Knock Off!

Who doesn't like Vita Muffins? They are the perfect little treat when you're trying to watch what you eat. Who likes that they cost $6 for 4? I'm sure quite a few people would put their hands down. While I'm perfectly okay spending more on things that are healthy for me, I'd much rather bake my own if possible. Well, blog friends, it's totally possible. In fact, these muffins aren't as good as the Vita Muffin version, they are far better. That's just my opinion though.

I've been eating really whole foods lately. Avoiding sugar, excess flour, and sodium. I've basically been sticking to a "clean" diet filled with fruits, veggies, and whole grains. Well, usually, when it's time for PMS, I'm all over anything with those sweet, little, white, granular bits. Not this time! I baked these muffins to give me the chocolate I crave but without flour, refined sugar, and all those other nasty ingredients.

Ingredients:

1 3/4 cup oats

3 egg whites

3/4 cup unsweetened cocoa

1/2 cup unsweetened apple sauce

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 substitute or 1/4 cup + 2 Tbsp stevia (I used 1/2 cup agave nectar)

1/2 cup semi-sweet chocolate chips (I may have used slightly more...)

Directions:

Preheat oven to 350 degrees. Line 12 cup muffin pan 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. Scoop mixture into prepared muffin pans.

Place muffin tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven, distribute the other half of the chocolate chips on top of each muffin. Place muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

This recipe makes 12 cupcakes at 116 calories per muffin! Perfection! You can find the original recipe here.

Mom's Pick: Chocolate Chip Shortbread Cookies.

Mom requested Chocolate Chip Shortbread Cookies which got my Christmas baking off to the right start! They are delicious!




Chocolate Chip Shortbread Cookies
Makes approx. 20

Ingredients:

1 cup butter
1/2 cup brown sugar
1 tsp. vanilla
2 cups flour
1 cup chocolate chips

Method:

Preheat oven to 325 degrees.

Mix butter, sugar, vanilla, and flour until it forms into a ball. Add chocolate chips. Roll into 1" balls and bake for 10-15 minutes.

Enjoy!

Bake-N-Blog!

Happy Monday fellow bloggers!

My friend Jess, over at Jesstagirl and Her Officer, is holding a Bake-N-Blog (more details here) which I'm going to participate in!

Basically, each blogger will pick which cupcake they'd like to make from a specific list. In this case, we're choosing from Ming Makes Cupcakes. They all look absolutely divine! How can you not love these precious little things? I've decided to go out on a limb here and bake the Flourless Beet Chocolate Cupcakes with Whipped Cream.

Yesterday I went to a local health food store called Nature's Fare and bought some little chocolate zucchini bites. I don't remember what brand they were, but they were delicious! I'm currently feeling pretty confident about mixing my vegetables with chocolate. Just yesterday I was talking to my mom about how I wanted to eat more beets so what perfect timing!

If you're wanting to participate head over to Jess' blog and comment on her post! It will be fun! Stay tuned for my post showcasing the chosen cupcake on September 15th! (Oh, and the corn festivities will be continuing this week for my final two recipes!)