By San Diego Dining Dish
After hearing about them for over a year, I finally decided to purchase a small box of Vitalicious Muffin Tops. In the mood for a treat, of course I chose chocolate! The other flavors sound yummy, but the selection in the store was pretty limited. I was pleasantly surprised by the softness and flavor, surely food worthy of a low-calorie, healthy dessert. However, the price tag was not so impressive. $4 on sale for 4 muffins? I knew that if I wanted to continue to enjoy these treats, I would have to figure out a way to make them, and so I set to work. I managed to get this low-calorie, similar recipe. It's lower in fiber than the Vitatops, but very good and so much cheaper! The cost of making this recipe, which yields about 8 muffin tops, was $1. Nice!
Some more interesting posts:
Almost Sugar-free, Gluten-free Super Chocolate "Muffins"
Chocolate Chip Clementine Spice Muffins
Ingredients:
- 1 cup whole wheat flour
- 1 cup unsweetened cocoa
- 1/3 cup sucanat
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1 egg
- 1/4 cup natural applesauce
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/2 tsp apple cider vinegar
- 1/2 cup water
- 1/2 cup chocolate chips
Directions:
Preheat oven to 350. In a medium bowl, mix together the flour, cocoa, sucanat, baking powder, baking soda, and salt. In another bowl, mix together the rest of the ingredients except the chocolate chips.
Once the wet ingredients are mixed smooth, add to the dry ingredients and mix until well combined, taking care not to overmix. Mix in 1/4 cup of the chips.
Line a cookie sheet with wax paper or a silicone baking mat (I love, love these!) and using a large spoon, ladle the mix onto the sheet into larg-ish circles. Sprinkle a few chips on the top of each muffin top, then bake for 10 minutes.
Place aluminum foil on top of the cooling muffin tops for ten minutes, then enjoy, or place into small freezer bags and freeze until ready to enjoy.
