Can Brownies Be Healthy?
I have an ongoing conversation about a pretty important topic: what is the difference between a cupcake and a muffin?
I firmly believe that muffins are just cupcakes without icing. Right?! That dollop of icing on the top means that you have to wait until after dinner to indulge. But eat a non-iced cupcake, call it a muffin and voila- breakfast!
At that thin line between muffin and cupcake lays an opportunity to indulge with as much or little sweetness as you want. Even when eating a healthy diet, sometimes we just want a little chocolaty goodness.
I love this recipe from Dashing Dish – it’s well worth it to subscribe to the site to access all the recipes available.
This recipe for Triple Chocolate Chunk Muffins is one of the site’s best.
I love making a batch of these muffins and freezing them for when I want a little treat. The beauty of a cupcake (or muffin) is its built-in portion control. You can actually eat these straight from the freezer or microwave them for about twenty seconds. Either way, you will get a big dose of chocolate goodness that doesn’t taste “healthy.”
The Triple Chocolate Chunk Muffin is great for breakfast, but add a small dash of whipped cream and some sliced strawberries… wow! Adding the garnishes also makes it a lovely dessert to share with guests who won’t even notice it’s not packed with calories.
1 3/4 cup Oats
3 Egg whites
3/4 cup Unsweetened cocoa
1/2 cup Unsweetened applesauce
1 tsp Vanilla extract
1/2 cup Plain greek yogurt (or regular plain low fat yogurt)
1/2 tsp Cream of tartar (or 2 tsp. vinegar)
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/4 tsp Salt
1 cup Hot water
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 
1/2 cup Semi-sweet chocolate chips
TipFoil cupcake liners, remove the inner paper lining (because paper liners tend to stick
The estimated total time to make this recipe is 25 Minutes.
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil 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 1/2 of the 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 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. ENJOY!!!
The original recipe can be found here https://dashingdish.com/recipe/triple-chocolate-chunk-muffins/
Try it and let us know what you think! This is one of our favorites.