Chocolate Coconut Blender Muffins + More Healthy Chocolate Recipes with 100 Calories or Less
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1/12th of recipe (1 muffin): 100 calories, 3.5g total fat (2g sat. fat), 219mg sodium, 24.5g carbs, 2.5g fiber, 4.5g sugars, 5g protein
Cook: 20 minutes
1 1/2 cups old-fashioned oats
1 cup fat-free plain Greek yogurt
2/3 cup natural no-calorie sweetener that measures like sugar
1/2 cup unsweetened applesauce
1/2 cup unsweetened dark cocoa powder
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/4 cup unsweetened vanilla almond milk
1 1/2 tsp. baking powder
1 1/2 tsp. coconut extract
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup mini semisweet chocolate chips
1/4 cup unsweetened shredded coconut
Preheat oven to 400ºF. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
Pulse oats to the consistency of coarse flour in a blender. Add all remaining ingredients except chocolate chips and coconut. Blend at high speed until smooth and uniform, stopping and stirring if needed.
Fold in 2 tbsp. chocolate chips and 2 tbsp. shredded coconut. Add batter to the muffin pan, and smooth out the tops.
Top with remaining 2 tbsp. chocolate chips and 2 tbsp. shredded coconut, and lightly press to adhere.
Bake until a toothpick inserted into the center of a muffin comes out clean, 16–18 minutes.
MAKES 12 SERVINGS
To Freeze: Tightly wrap each cooled muffin in foil or plastic wrap. Place wrapped muffins in a sealable container or bag, seal, and store in the freezer.
To Thaw: Unwrap and place on a microwave-safe plate. Microwave at 50 percent power for 1 minute, or until it reaches your desired temperature. Or just refrigerate overnight.
Chew on this:
These muffins are a good way to recognize Better Breakfast Month (which is September). Want another great option? Make a batch of Roasted Veggie Egg Bakes!
Let your pals enjoy the muffin fun too — click "Send to a Friend" now.
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