No-guilt chocolate chip muffins

Thursday, January 12, 2012

These Vita-Top-inspired chocolate muffins are about to rock your world.

Chocolate and I are buds. We've walked together through many a trial and joy. I love chocolate but the truth is she's not reliable. (And she makes my butt fat.) So in the continuing spirit of responsible consumption (read: I do NOT need to eat every smiling cupcake or cookie that comes my way) I decided to give this flour-free, health-ified chocolate muffin recipe from Dashing Dish a try.

Please, please make these.

Double Chocolate Chip Muffins

Recipe slightly adapted from Dashing Dish
Makes 12 large muffins or 24 mini-muffins
Prep-time: 10 min
Cook time: 12-15 min


  • 1-3/4 c old-fashioned oats
  • 3 egg whites
  • 3/4 cup unsweetened cocoa
  • 1/2 cup unsweetened organic applesauce
  • 1-1/2 tsp. vanilla extract
  • 1/2 cup plain low-fat Greek yogurt  I used 0% Fage.
  • 1/2 tsp cream of tartar 
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup hot water
  • 3/4 cup Raw Sugar 
  • 1/2 cup semi-sweet chocolate chips (OR you could use white chocolate OR peanut butter chips!) I used semi-sweet chocolate chips. I would recommend using mini-chips as they distribute more evenly in the batter and don't fall to the bottom of the tins. 
  • *Foil cupcake liners, remove the paper liners as they tend to stick.)

    1. Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with liners. Set aside.
    2. In a blender, (or food processor...I used this immersion blender). Combine all ingredients except chocolate chips and blend until mixture is smooth.
    3. Scoop mixture into prepared muffin pans and sprinkle 1/2 of the chocolate chips evenly into the tins. Stir gently with a toothpick or leave alone (chips should settle slightly).
    4. Place muffins tins in the oven for about 10 minutes then remove them from the oven (but don’t shut off) and sprinkle other half of the chocolate chips on the top.
    5. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
    6. Cool muffins before removing from pan.
    *This post contains an affiliate link which means that Amazon offers me a small commission on products sold through their affiliate links, at no additional cost to the reader.

    My pans aren't usually so messy but this time I had a little accident while filling...I still can't talk about it.

    I'll be honest, I was expecting a healthy chocolate muffin to taste, well, healthy. I had no idea what a batter containing oats, Greek yogurt, and applesauce would be like. NO idea...and I was scared. All my fears were relieved in the first bite though. These were decadent and rich with chocolate flavor. The cake is perfectly moist but not too sweet. I ate one for breakfast, another for a snack, and (oh what's that) another for dessert. Not really...but I could have.

    I kid you not, drool is collecting in my mouth as we speak. I'm one of Pavlov's dogs.

    I mean come on! 
    Please make this simple, better-for-you, chocolate-inclusive recipe. You will be so glad you did.

    Linking up:


    1. Pinning this, and making it after I run to the store tomorrow!

    2. Oh wow I can't believe that these are healthy. Well, as healthy as a chocolate muffin can be I guess :) They look so good! Maybe now I won't be so scared of recipes that call for replacements like apple sauce and Greek yogurt.

    3. They certainly LOOK like good old full-fat chocolate muffins! You're so brave for trying it. Glad it worked out in the end. :)

    4. Those look good....I'm glad you tried them first - based on the ingredient list I never would make them! But, since you suggested...I'll pin them to my food board and try them out sometime! Have a great weekend!!

    5. I love vita-top muffins so I bet I'd love these!! -Jen

    6. man that looks moist. so can you talk about what happened with the messy pan? i gotta know. and plz make these for me.

    7. I saw this when you first published, but i'm officially making these this weekend. <3

    8. I followed the recipe exactly... They're a runny mess. I'm on 24 mins of baking and they're still completely watery inside. I think there's either a misprint on the recipe or these just don't work.

      1. Karissa - I'm so sorry to hear that. I'm not sure what the problem might be. I've made these many times and haven't had any problem. If you'd like, email me and maybe we can troubleshoot some issues.

    9. Do I need the tartar and if so can I replace it with something else. Don't keep this one hand.

      1. Hi Joanna! Cream of tartar is important to get the batter to rise. I'm not sure how it would do without. I have read about some common substitutions but can't really say if it would work or not since I haven't tried it myself. Best of luck!!

      2. actually you could use white vinegar (one full tablespoon) just mix it with the liquids and add the powders later..

    10. Replies
      1. I don't have any experience using steel cut oats myself. I know they typically take longer to cook than old-fashioned so it might alter the cooking time some. If you try them let me know how it turns out.

    11. Has anyone tried to make these substituting for the egg whites and yogurt? I love that they don't have wheat, but I am also allergic to eggs and dairy. These look soooo delicious though, I want to make them!

      1. Hi Kimberly! I haven't heard of anyone trying it with egg and/or dairy substitutions but if you do let me know how they turn out!

    12. I would leave out the water. It makes them way too runny.

    13. These look delicious - can't wait to try them. Thanks for posting!!

    14. Hi, do we know the nutritional information?, sorry to be a pain, I need to know for dietary requirements thanks in advance

      1. I don't have them. But the original recipe is from Dashing Dish ( You might check her site as I know she used to post nutritional information there. Hope that helps!

    15. This comment has been removed by the author.

    16. Replies
      1. Blender as in something with a sharp blade (could be blender, food processor, etc). Not a mixer like you'd use to mix dough. You want something that's going to pulverize those oats into a much finer texture and consistency. Hope that helps!

      2. It will also work in a mixer - you just get an oatmeal texture :) You do need to bake them longer - I found that it took 21 minutes. Two thumbs up from the kids.

        (I also skipped the chocolate chips and used Truvia for baking, used one whole egg and two egg whites, and regular vanilla yogurt since that's all I had.)


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