Chocolate Fix

How have I not mentioned these before?!?!
Kid-friendly...
Waistline-friendly...
Chocolate...

These are a mainstay for me, these days. And as a bonus, H can easily help me make these, since its just dumping everything in the food processor and hitting the switch. (Although he does take a little supervision with the switch, otherwise he would just puree it into smithereens, since he loves watching it swirl around!)

Do you remember the handy scoop from these lovelies? I use the same scoop for mini muffins or two scoops for a standard muffin.

Oh, and by the way, mini muffins are only 1 point. Did you hear that? ONE POINT! Woo Hoo!


Double Chocolate Chip Muffins
Modified from healthyisalwaysbetter.tumblr.com

Ingredients

1 ½ cups uncooked rolled oats

¼ cup egg substitute (or 2 egg whites)

½ cup canned pumpkin

1 teaspoon vanilla extract

½ teaspoon cream of tartar

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

¼ teaspoon salt

1 cup hot water

¾ cups baking cocoa powder

½ cup nonfat Greek yogurt

¼ cup agave sweetener

¼ cup sugar

½ cup mini chocolate chips

Directions

Preheat oven to 350. Spray a mini muffin tin or line a regular 12-cup muffin tin with paper liners and spray those as well.

Put oatmeal into a food processor or blender until oatmeal is pulverized. Add remaining ingredients (except mini chips) into food processor and mix until well-combined. Add mini chips and pulse only two or three times until combined.

Bake for 12-15 minutes until a toothpick comes out clean. Cool in pan for 10 minutes and remove to a cooling rack.

Makes 36 mini muffins or 18 standard muffins.

Or a combination of 12 standard muffins and 12 mini muffins (my combo of choice).

Serving size is for one mini-muffin. For larger size muffins (standard, not jumbo), fill cup 3/4 full.  

-----------------------------

One mini muffin = 1 point

One standard muffin = 2 points