These chocolate muffins are to die for, they melt in your mouth, comforting, yummy! As breakfast or snack, who would think they could be this healthy and diabetes friendly, of course.
And so filling that although they are very tasty, you don’t feel the urge to have a second one (well, maybe), it is where the oat bran kicks in.
If you want to go even healthier try using dark chocolate chips, some people love how it tastes. My husband is not a big fan, so I used semi sweet. Big hit with my family, hope you like it too!
2 cups oat bran
1/4 cup all purpose flour
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
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. It is a runny type of batter, don’t worry.
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 5 minutes, or until a toothpick comes out clean.
Enjoy and thanks for stopping by!