Chocolate cake for breakfast? Yes please! And why not when it’s in the form of chocolate muffins that are only 120 calories each and taste just as decadent as the best chocolate cake you’ve ever had.
I’ve professed my love for my newest blog crush, Dashing Dish, here, shown you my version of the Dashing Dish protein shake here, and told you about making her triple chocolate chunk muffins for Valentine’s here. I have not been able to get enough of those muffins! I’ve been eating them for a snack every day until that batch was gone, then I decided that was what I wanted to have for my birthday breakfast (tradition in my family is to have breakfast in bed on your birthday, the plan was for me to make the muffins the night before and then Michael would bring them to me for breakfast that morning but sadly he had to go in to work super early and I didn’t want to wake up that early so I just had to warm them up myself, but he did bring me breakfast in bed yesterday morning). So this time when I made the batch, I took some pictures so you could see the process.
They are seriously so amazing.
You need a lot of ingredients but don’t let that scare you, because the actually mixing and baking process is super easy.
oh, and a blender
Start putting all your ingredients in the blender (it really doesn’t matter what order)
ooey, gooey, yummy deliciousness!
Recipe (from Dashing Dish here)
- 1 and 3/4 cups oats (I use old fashioned oats)
- 3 egg whites (or 6 TBSP egg whites if you buy the EggBeater type things in the cartons)
- 3/4 cup unsweetened cocoa
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1/2 cup plain Greek yogurt (I just used one container of Dannon Oikos)
- 2 tsp vinegar
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup hot water
- 1 cup sugar substitute (I use the store brand of Splenda)
- 1/2 cup chocolate chips
Pour everything except the chocolate chips into a blender (it doesn’t matter what order you put it in). Blend until oats are ground – it will be very soupy. Pour into a 12-muffin tin, lined with foil liners. Put a few chocolate chips in each muffin (use half of the chocolate chips). Bake at 350 for 10 minutes. Sprinkle the other half of the chocolate chips on the tops of the muffins. Put back into the oven and bake for another 5ish minutes.
Each muffin has 120 calories and is South Beach phase 2.
I wasn’t sure if I could leave these out or if they needed to be refrigerated so I refrigerate them just in case. When I want one I just peel off the foil liner and microwave for about 25 seconds. Delish!