Chocolate Oat Muffins

Pinterest recipe review: * * * * * (5/5 stars)

The "Healthy is Always Better" blogger posted the following recipe. I was intrigued because the lack of flour made them easily gluten free! I didn't have greek yogurt so I used the plain non fat yogurt that I did have instead. I also used regular sugar instead of a sugar alternative. I made half the batch as she suggests, pulling them out to top with chocolate chips, and then returning them to the oven for a few more minutes. I found that, while they tasted good, those muffins sank and lost their beautiful, poofy, muffin top. The other half of the batch I left alone for the full fifteen minutes and topped them with chocolate chips when they came out of the oven fully cooked. I much prefer this method since they both tasted good and looked beautiful!

Picture courtesy of Healthy is Always Better

Triple Chocolate Chunk Muffin 
(Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins)

• 1 3/4 c oats
•  3 egg whites
•  3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat 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 (like Splenda granular) OR 1/4 cup + 2 tbs stevia
• 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans 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 (set the rest aside). Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
Cool muffins before removing from pan. ENJOY!!!

Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin

*drooling*

Chex Muddy Buddies

9 cups corn chex or rice chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Pour cereal into a large bowl; set aside.
2. Microwave chips, peanut butter and butter for one minute. Stir; microwave 30 seconds longer. Stir in the vanilla and pour mixture over cereal. Stir to evenly coat. Pour into two gallon resealable food storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in air tight container in refrigerator.

Chocolate Eclair Icebox Dessert

Arrange 7 1/2 graham cracker sheets in a greased 9 x 13 inch pan

Mix together:
3 cups milk
8 oz cream cheese
2   3.4 oz packages vanilla instant pudding
Fold in 8 oz cool whip

Spread half of this mixture over the graham crackers and top with 7 1/2 more sheets. Spread the remaining pudding mixture on top. Again, top with 7 1/2 more sheets.

Beat together: 1/4 cup milk
2 tablespoons honey
2 oz melted unsweetened chocolate
2 tablespoons soft margarine
Add: 1 1/2 cup powdered sugar

Spread the chocolate mixture over graham crackers. Cover and chill for four hours before serving.

Chocolate No Bake Cookies

1 cup sugar
1/4 butter
1/4 cup milk
2 tablespoons cocoa

Combine the above in a sauce pan, bring to a boil and boil for one minute. Remove from heat and stir in the following:
1/2 teaspoon vanilla
1/4 cup peanut butter
1 1/2 cups quick oats
Spoon out onto parchment paper and allow to cool.

Best Brownies (Jacob makes these)

1 cup butter, softened
1 teaspoon salt
4 eggs
1 1/2 cups flour
3 cups sugar
1 tablespoon vanilla extract
1 cup cocoa powder
1 cup semisweet chocolate chips

Combine the butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, until thoroughly blended. Gradually stir in the dry ingredients and then the chocolate chips. Spread batter into a greased 9 by 13 pan.

Bake at 350 degrees for 40 minutes.

Filled Chocolate Cupcakes

Mom used to make these for my birthday and decorate the top with white and dark chocolate ying and yangs. I felt so cool when she brought these for my class at school!

1 chocolate cake mix, prepared and poured into cupcake tins.

Mix:
8 oz softened cream cheese
1/3 cup sugar
1 egg
pinch of salt
6 oz bag of tiny chocolate chips

Drop a small spoonful of the mixture onto the cupcake batter and bake as normal.

Nutty Chocolate Pie Crust

1 1/2 cup slivered almonds
1 egg
4 Tablespoons butter, melted
2 Tablespoons water

Combine the above in a food processor until smooth. Pour into a bowl and add:
1 teaspoon vanilla
2 teaspoons coacoa
2 teaspoons cinnamon
1 teaspoon gluten free flour
1 teaspoon sugar
Bake in a pie pan or spring form pan at 350 degrees until set.