Meg’s Deep Chocolate VitaMuffin Knock-off Recipe (Ready in Two Minutes!)

Homemade for the win. My VitaMuffin knock-off has more protein and less sugar and is much cheaper, too!

Have you seen VitaMuffins in the freezer section at the grocery store? I’ve been tempted to buy them, but at roughly $6 per package (for four tiny muffins!), I’ve resisted. I knew I could make my own for less, and I knew I could make a more satisfying (did I mention VitaMuffins are tiny?), lower-sugar, higher-protein version. In two minutes. I’m not exaggerating when I say I’ve made this mini cake at least once a day every day for two years. I vary the ingredients all the time, using different extracts, flours, etc.—experiment to your heart’s delight. (Cocoa powder happens to be good for your heart, as if you needed another reason to make this . . . . )

Meg’s Single-Serve Deep Chocolate VitaMuffin Knock-off

Ingredients:

  • 3 Tbs oat flour*
  • 1 Tbs cocoa powder
  • ¼ tsp baking powder
  • 2-3 packets stevia (equivalent to 1.5-2 Tbs sugar) (I prefer things slightly bittersweet and use 2 packets of Sugaresque, my favourite sweetener. Here’s a $1 coupon!)
  • 1 egg white or 2 Tbs liquid egg whites
  • 2 Tbs plain Greek yogurt or regular plain yogurt
  • ¼ tsp vanilla extract
  • 2 tsp mini chocolate chips

Directions:

Mix ingredients in a small bowl. Transfer batter to a lightly sprayed ramekin, coffee mug or small dish. Microwave on high 90 seconds. Remove cake from dish; split in half and “frost” with cream cheese, mashed berries (cream cheese + mashed berries = delicious), ricotta, yogurt, peanut butter whip, nut/seed butter or a few dark chocolate chips.

Per cake: 205 calories, 5 g fat (2 g sat, 0 g trans), 65 mg sodium, 4 g fibre, 6 g sugars, 11 g protein

Tips & Variations:

  • *To make oat flour, blend oats in a food processor to a flour-like consistency. I like oat flour because it lends a slight natural sweetness and, unlike whole wheat flour, doesn’t have a “wheat-y” taste, but you can swap it for other flours (e.g., brown rice, whole wheat pastry, half white/half whole grain flour).
  • For even more fibre, replace 1 Tbs flour with 1 Tbs wheat bran or oat bran.
  • Make it more fudge-y by using more cocoa powder and less flour; add extra sweetener.
  • Substitute canned pumpkin, unsweetened applesauce, ricotta or mashed banana for yogurt.
  • Add ¼ teaspoon cinnamon for natural sweetness and antioxidants. (Studies show cinnamon helps to lower blood sugar levels, which helps with weight loss.)
  • Sub other extracts for vanilla (e.g., almond, maple, coconut, peppermint).
  • Swap carob powder for cocoa powder. When using carob powder you can usually add less sweetener, as carob powder has a slight natural sweetness.
  • No microwave? Oven-bake 15 minutes at 350F.
  • Peanut butter cupcake: Spoon half of the batter into dish; top with a teaspoon of peanut butter, then top with remaining batter. Bake as directed.
  • Coconut cupcake: Add 1 Tbs unsweetened flaked coconut. Sub coconut extract for vanilla. Bake as directed.
  • Oat doughnut: Omit cocoa altogether; add 1 tablespoons oat flour (or 1 Tbs oat bran or ground golden flaxseed), ¼ tsp cinnamon and a pinch of nutmeg. Bake as directed.

A just-baked "Vita-not" muffin and one halved and topped with yogurt & shredded coconut. Delicious! (Note to self: Register for a photography course.)

Big-Batch Recipe:

In a large bowl, mix 1¾ cups oat flour, ½ cup cocoa powder, 2 tsp baking powder, 2 tsp cinnamon, 16 (or more) packets stevia (equivalent to 2/3-1 cup sugar), 8 egg whites (1 cup liquid egg whites), 1 cup plain yogurt, 1 Tbs vanilla extract and 1/3 cup mini chocolate chips. Bake in parchment paper-lined muffin cups for 15 minutes at 350F. Freeze for when the chocolate craving strikes . . . .

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Posted on December 14, 2011, in Breakfast and tagged , , . Bookmark the permalink. Leave a comment.

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