Wednesday, January 23, 2013

Gluten Free "Vita-Top" Muffins

Much like my sprinkle buying addiction {which by the way I just placed an order for $50 worth of new assortments over the weekend--HELP!}, I have started a wine and craft beer collection.  Now as you know I'm not supposed to have gluten, and actually didn't even drink beer for quite some time until mid-college when I went on a European school trip.  Between Belgium and Germany, it was inevitable that I would develop a passionate love for good beer, and it's been history ever since. I've been cutting back more lately, as my passion for red wine has grown exponentially since I graduated, and I've been trying to limit gluten as much as possible. But every so often I just can't resist.  Every time I walk into a whole foods or total wine, I can't help but take an unnecessary stroll down the endless beer aisle.  It just so happens that my purchasing usually increase when I go on one of my crazy diet sprees of not drinking for a month/ months at a time, telling myself I'll save it "for when I can drink again". Logical I know.

So for Christmas my good friend bought me what appears to a combination of my two favorite genre of beer: IPAs and Belgians. I've had Stone brewery before, so I knew this has potential to be very delicious. I finally took a switch from my usual wine or whiskey this weekend, and broke open the bottle to find that it was absolutely fantastic! If you have an appreciation for quality beer, and can get your hands on it, I suggest giving this one a try!

So as it would have it, that same friend occassionally sends me recipes that catch her eye and works as a great honest taste tester for my creations.  The other day I received an email, "your sister and I want these..she may not know it but we do."  It was a recipe for gluten-free "vita-top" chocolate muffins, and they sounded phenomenal.  Turns out these knock-offs of the Whole Foods favorite got the approval from both of them, and actually only have 116 calories!

Chocolate Chunk "Vita-Top" Muffins
1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup plain Greek yogurt
1/2 tsp cream of tartar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup hot water
1 cup Splenda
1/4 cup chocolate chips
Preheat the oven to 350 degrees and line muffin pan with cupcake liners *Note, the liners were a little difficult to take off so I would suggest spraying the pan with Pam instead and pouring right into the tray.
This recipe might be the easiest yet! Just mix everything into a blender or food processor {except the chocolate chips} an blend until the oats are fully mixed and the batter is smooth.
Stir in half of the chips and fill the muffin tins about 2/3 of the way full. Place them in the oven for 10 minutes, sprinkle them with the rest of the chocolate chips, and return to the oven for about 5 more minutes.
Remove from the oven, let cool, and ENJOY! :)

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