3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt
1/2 teaspoon cream of tartar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup hot water
1 cup sugar substitute (splenda)
1/2 cup semi-sweet chocolate chips
1.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.
2.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.
3.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.
Cool muffins before removing from pan.
*I thought that these were pretty good. The kids loved them and ate three each when they were cooled off enough to touch lol. I will say that you need to eat them the same day they are made. The next day they were not to good and they dried up pretty fast. But the same day they were a great little snack for such low calories. I give them a 4
(Makes 24 muffins, 58 calories per muffin)