Low fat Chocolate muffin (Vitatop Copycat)

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Nutritional Info

Servings Per Recipe: 23
Amount Per Serving
Calories: 76.4

Total Fat: 1.9 g
Cholesterol: 0.8 mg
Sodium: 161.3 mg
Total Carbs: 15.4 g
Dietary Fiber: 3.7 g
Protein: 3.0 g

View full nutritional breakdown of Low fat Chocolate muffin (Vitatop Copycat) calories by ingredient

Introduction

This is my version of the copycat vitatop muffin recipe that I found. Since some of the reviews stated that the muffins were dry, I made a couple of changes. In the original recipe, they used unsweetened applesauce and nonfat half and half. I substituted mashed banana for the applesauce because I thought that would help keep the muffin moist, and greek style yogurt for the half and half. I also added molasses as the splenda website said that would add moisture and boost flavor. Since I watched a chocolate chip instantly sink into the muffin, I let them bake for a few minutes before sprinkling the chips on top of the muffins. This is my version of the copycat vitatop muffin recipe that I found. Since some of the reviews stated that the muffins were dry, I made a couple of changes. In the original recipe, they used unsweetened applesauce and nonfat half and half. I substituted mashed banana for the applesauce because I thought that would help keep the muffin moist, and greek style yogurt for the half and half. I also added molasses as the splenda website said that would add moisture and boost flavor. Since I watched a chocolate chip instantly sink into the muffin, I let them bake for a few minutes before sprinkling the chips on top of the muffins.

Minutes to Prepare: 10

Minutes to Cook: 12

Number of Servings: 23

Ingredients

1 3/4 cups whole wheat flour

3 egg whites

3/4 cup unsweetened cocoa powder

1/2 cup semi-sweet chocolate chips

1/2 cup mashed banana

1 1/2 tsp vanilla extract

1/2 cup greek style yogurt 2%

2 tbls molasses

1 1/2 tbls cider vinegar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups hot water

1 cup splenda

5 tbls clear fiber supplement

Directions

This makes 23 muffins.
Pre-heat oven to 350 degrees. Spray muffin tins with nonstick cooking spray. Mix all dry ingredients together. Combine all wet ingredients in a separate bowl except for the hot water. Mix together wet and dry ingredients while slowly adding hot water. Do not over mix. Evenly scoop batter into prepared muffin tins and bake for 10-12 minutes or until toothpick comes out clean. Let cool for 10 minutes. These are best eaten within 24 hours. To make these last longer, wrap well and freeze.

Number of Servings: 23

Recipe submitted by SparkPeople user DEBBIT73.