When it comes to any dessert with chocolate in it, I can’t stop at one serving. I will literally catch myself finishing off a half batch of cookies or brownies in one day if I leave them sitting on the counter. I just can’t control my sweet tooth! These muffins have a few substitutions in them that make you feel a lot better about eating more than one. No one in my family could tell from tasting them that they only had 58 calories per muffin. They were so moist and delicious! I can’t wait to make them again!
1/2 teaspoon cream of tartar (or 1-1/2 tablespoons vinegar)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tablespoons Stevia
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with 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 1/4 cup of 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 (1/4 cup) 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.