Pack and Go Mock Vitatop Muffins

Who likes those yummy Vitatop muffins sold in the grocery store freezer section?  Filled with fiber, these 100-calorie snacks satisfy sweet-tooths without breaking the calorie bank.  The chocolate flavor is a favorite with my family, but at $6.00 per box, I rarely buy them anymore.  I came across a great recipe for them and have added my own twists.  Made with G-free oats, applesauce and Greek yogurt, these wholesome muffins can be frozen for easy grab and go snacks.  Paired with a little protein, they can serve as a safe and balanced snack.  I like to mix up my flavor options by using raspberry flavored Greek yogurt and tossing in a few frozen cherries or raspberries for a chocolate-berry version.  I like to add a little flax, ground chia seeds, chocolate protein powder and/or walnuts too.  These are a no-fail recipe.  You can safely add in things you like (a little peanut butter anyone?) and they turn out light, airy and delicious every time.  If you are worried the chocolate chips might send you into a tailspin (I cannot keep these in my house anymore; I simply buy them if I need them for a recipe) then just do not add them.  I omit and they’re still delicious.

vitatop mini


1 3/4    Oats
3 Egg whites
1/2 cup Unsweetened cocoa
1/2 cup Unsweetened applesauce
1 tsp Vanilla extract
1/2 cup Plain Greek yogurt (or vanilla or raspberry or cherry)
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 or skim milk
1/2 cup Baking stevia 
1/2 cup Semi-sweet chocolate chips (optional- I usually omit)*
Tip Foil cupcake liners, ( paper liners will to stick to muffins!)

* I like to add 1 scoop chocolate protein powder, 2 tablsepoons ground flax or chia seeds, 1/3 cup fresh or frozen raspberries.  Simply add these to the mix and blend.  Top with a few crushed walnut pieces.

1. 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.

2. In a blender, (or food processor), mix the oats and hot water together and soak for 30 minutes.  Next, add all of the remaining ingredients in, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
3. Stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
4. Place muffins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven, and add the other half of the chocolate chips on top of each muffin.**

5. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

**You could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 minutes straight, but if you’re shooting for the traditional ‘VitaTop Muffin’ look, you need to add the chips to the top.

Approx. Nutrition Breakdown (no choc. chips, raspberry yogurt)

12 Servings (Large Muffins)
140 Calories Per Serving
4 g Fat
20 g Carbohydrate
4 g Fiber
3 g Sugar
7 g Protein
3 WWP+*

*Weight Watchers Points per serving

This recipe was mostly based on the original by blogger “Dashing Dish.

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