Let’s switch things up and go for something low fat, low sugar, and low calorie…but tastes very good! This is my version of a recipe I found on a few different websites (weightwatchers.com too) saying it is a knock off of a muffin at Whole Foods. I made them with low expectations but they are really good! They are not the prettiest looking muffins, but when you consider the calorie savings, who cares.
1¾ cup old fashioned oats
3/4 cup unsweetened cocoa
1 cup sugar substitute (like Splenda or Equal)
1½ tsp baking powder
1½ tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
3 egg whites
1/2 cup unsweetened applesauce
1/2 cup light sour cream (can use low fat yogurt)
2 tsp vanilla extract
1 cup hot water
1/2 cup chocolate chips (I used milk chocolate, can use other flavor chips)
chopped walnuts & mini chocolate chips for topping, optional
Preheat oven to 350°. Spray 12 cup muffins pan with non-stick spray or use Demarle muffin tray (no spray needed). Process oats in food processor or blender until oats are well ground. In large bowl, mix oats, cocoa, sugar substitute, baking powder, baking soda, cream of tartar, and salt. In medium bowl, whisk together egg whites, applesauce, sour cream, vanilla, and hot water. Add to dry ingredients and mix well. Stir in chocolate chips. Evenly scoop batter into muffin cups. Bake for 10 minutes, remove from oven (leave oven on) and sprinkle with chopped walnuts and mini chocolate chips and return to oven and bake another 3-5 minutes until center top of muffins are done. Cool in tray for about 10 minutes then continue cooling on wire rack.
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