I recently ’splurged’ and bought a box of Chocolate Chunk VitaTop Muffins from Wholefoods the other day. I say ’splurged‘ because they are a pricey little treat, selling for $6.00 for a box of 4 muffins! However, I have been hearing rave reviews about these 100 calorie muffins for so long that I was curious to see what all the ‘hype’ was about! When I dug into my first VitaTop Muffin, I knew instantly that I had to re-create this recipe some way-some how, or I would be racking-up some major Wholefoods bills in the near future…In other words, they were pretty darn good!
Before I knew it, I was off to create my own version of these fabulous muffins in my kitchen! I knew I wanted this muffin recipe to be extremely moist, and melt-in-your-mouth-chocolatey… All while maintaining the nutritional value, in case a huge chocolate craving ever hits!
If you have ever had a VitaTop, you know exactly how moist and deliciously chocolaty these muffins are. Well I’m proud that I can finally say that I have created a recipe that will give VitaTop Muffins a run for their money…Literally!!!
And get ready for this… these muffins have EVEN BETTER NUTRITION STATS than a VitaTop Muffin!!! I hope you enjoy this re-make recipe as much as I do, and you never find yourself shelling-out a ridiculous amount of money on a chocolate muffin again!
If you have ever had a VitaTop, you know exactly how moist and deliciously chocolaty these muffins are. Well I’m proud that I can finally say that I have created a recipe that will give VitaTop Muffins a run for their money…Literally!!! 
213 Comments
Amy said:
Such a fabulous recipe! I will have to make these this weekend!
Christy said:
Thanks for this recipe!! I do love the vita brand especially the muffins and vita tops!! This will definitely be a great healthy recipe to take to my next family function! Thanks again!!!
Heather (Heather's Dish) said:
um, sign me up for these! yum!
Marg said:
Thank you! These have been saved and will try them out soon!
Michelle said:
Katie you are so awesome!
Ginger said:
Just ordered and received a good-sized expensive shipment of the Vitamuffins, tops, etc. I am anxious to try this recipe so I do not have to order.
Does it matter what kind of oats you use…like the quick oats?
Emily said:
I CAN ATTEST TO THIS!! taste BETTER than those expensive muffins. had one of Kate’s then a real vita… honestly.. katie’s were better :)
Kelly said:
I was looking for a dessert to bake tonight and i just found it:). Thanks for the awesome recipe!
I also wanted to tell you I made your pizzuchini this week and my husband and I both really liked it! I will definitely be making it again:). I’m sure it will be making an appearance on my blog as soon as I quit reading other people’s blogs (LOL) and baking:).
Sarah said:
Yum! I love that your muffins can be made to be pretty “clean” AND that they have chocolate in them:-).
Kylie said:
I just came across your blog a little bit ago and I love it! These muffins look amazing… I have never tried the VitaMuffins but I love the VitaTops so I am sure that they are good! Thank you!
Adena said:
I can’t imagine being able to recreate a recipe to this extent, at least not a *baking* recipe. Great job. The closest Whole Foods to me is a little over an hour and I have to take a toll road to get to it, so if I were to get addicted to theirs, it could prove to be an expensive addiction. I can’t wait to try these!!
Lisa said:
Omg thank you for posting these! The fact that there is no flour in them is even better! I had to stop eating vita muffins because of the wheat, but now thanks to you I can bring them back into my life! =)
Maria Reeves said:
Hi Katie, I came across your website when I was looking for a spinach quiche to make and I love all your recipes!! I haven’t had the chance to try any of them yet but I am very excited to. My husband and I are always looking for healthy alternatives to our favorite foods. We are such health nuts that love to eat real food with good taste and substance….healthy food can get boring if we don’t vary up and you’ve just given me tons of recipes to help keep us on track. I’ll have to let you know how some of them go. The first one I wan to try is your Pizzucchini! I love zucchini!! I usually grill it or saute it in tomato sauce so this will be a nice change. By the way after reading your “about me” I realized that you are one of Dayna’s friends…I work with her at BANA. She’s mentioned you before. What a small world!!
=)
Katie @ Health for the Whole Self said:
This. Is. Amazing. :)
You probably just saved me hundreds of dollars on vita muffins!!!
Katie (Sweets and Veggies) said:
Katie, Holy YUMMM Those look amazinnggg!! Gotta give those a try
Cara said:
I must be the only person who has never tried Vitamuffins – I just refuse to spend the money! Can’t wait to try making them myself :)
Sami said:
goodness gracious, i think i’ll be baking these this weekend. MMM!
Amber said:
Katie, this recipe looks and sounds amazing. I love to make muffins and enjoy making my own muffin recipes as well.
I will definitely be trying out your recipe! I’ll let you know how it turns out! xo
Kathryn said:
These look delicious! I have a Stevia/Splenda question for you. I’ve read that these sweetners do actually have some calories to them from the carbs, so using a large amount in cooking adds calories you don’t realize. Is this true, or what do you know about using these sugar substitutes and which is best?
Kathryn said:
Thanks for the response! What type of Stevia do you normally use? I think there are different versions..correct? I am new to cooking as you can tell :)
Kay said:
I just made these muffins yesterday and they are AMAZING! With the help of a couple of friends, the batch is already gone after 24 hours! But I just had a quick question about the recipe. It says it produces 24 muffins, which I assumed to be normal-size muffins, but when I divided the batter among 24 cups, only a very small amount of batter was in each cup – they turned out delicious, but were more the size of a mini-muffin. When you made the recipe, did these end up approximately the size of a normal vita-muffin? Am I doing something wrong?
Cassie said:
I had the same question!! Then I looked closer and noticed…
The Nutritional Info says:
Nutrition Breakdown
12 Servings (bigger muffins)
95 Calories Per Serving
Problem solved!! Recipe makes 12 full sized muffins.
PS. I used steel cut oats instead of quick cooking. I had to add extra water, or next time, I will use slightly less steel cut oats.
They taste great!
Sarah Honeyager said:
Katie…this is one of the best recipes I’ve ever come across! I could not believe how amazingly tasty, rich and moist these things were. And they were still very filling! It’s definetely a guilt free treat. I had to freeze some because seriously they would have been gone. But amazing they are. I had to do some subsititions…I was out of cocoa powder so actually used some unsweetened chocolate bars and melted them. I also have not been eating a lot of sugar (If you have not seen the clean diet or Tosca Reno books, they are good). But I’m going to try them with agave nector and maybe some carob chips. Thanks much girl!
RE - RecycledFrockery said:
oooooooooo those have me spellbound with how healthy and delicious a recipe this is. can you email me one please mammm. ;)
I’m here from BlogLovin and I love/subscribed to your blog.
Emily said:
katie. i’m obsessed. this is what i’m doing on my friday night :) whoo hoo!
Ann said:
I have made your peanut butter smoothies and the Reese’s pie. Loved them both. I am trying the muffins this week!
elle said:
Hi!
Can’t wait to try these. Could I substitute the oats for oat bran, you think?
Alis said:
Hi,
I’m a big fan of Vitamuffins and am so excited to try this recipe out!
I was wondering if I could use plain Splenda (not the granulated kind or the Sugar Blend) instead?
Thanks for the recipes, I love your blog:)
Chelsea said:
I have never had a vitamuffin, but these looked too delicious and were even more perfect that they don’t have any flour in them. I made them last night and LOVED them. Thanks!
Ashley said:
i’ve always been tempted to buy the vitamuffins, but they are a little too expensive in the stores. saw this recipe and HAD to try it. they just got out of the oven… amazing recipe! thanks for sharing!!!
Clare @ Fitting It All In said:
Gotta try! I have a box in the freezer, but these are WAY cheaper:)
Cecilia said:
“Oh oh …oh oh …oh oh oh my god!” Thank you so much for this recipe. I live in Australia, there ain’t no Vitatops here + I’ve been wanting to try them for so long. You are an angel darling! Thanks! :)
Shields Catone said:
Katie, Sorry if you’ve already answered this…for the sweetener, did you use 1/4 c splenda plus stevia? Or 1/4 cup of stevia plus 2 tbsp of stevia? Can’t wait to try these!!!
shields Catone said:
thanks for the reply…I used Truvia and ended up adding 2 packets of Splenda to the mix. I love these and feel like I can have victory with snacks like this on hand. My 5 year old even thought it was yummy!! You are such a handy little person to have around! Haha. Thanks again!
amanda said:
I just found you and I’m in love! Excited to try this and to read the rest of your blog/site. I do have a question, do you know the fat content of these off hand, and do you think if I use sugar instead of artificial sweetner it will be a problem? Thank you so much.
Jenny said:
I’ll be saving some money by making these ;) Great recipe!
sasha @ running from the law said:
omg! these are amazing! i made them last night, and they are even better than vita muffins. i froze them (like the real vita muffins) to avoid eating too many in one sitting! thanks for the great recipe.
Amanda said:
me again, after making my second batch, I decided to do the math and figure out the fat, I make mine in 18 muffin batches and it came out to about 3 grams of fat per muffin for me, so it would be slightly more or less depending on if you have a 12 or 24 muffin batch. Hope this helps anyone else who’s wondering. :)Also, I use sugar b/c I don’t want alternate sweetners while breastfeeding, but the first batch I mixed the chocolates in and used 1 cup of sugar, but the 2nd batch I used around a 1/3 cup of sugar but put the chocolates on top and me and my husband both like it better this way, It doesn’t taste less sweet, it tastes more sweet, b/c the first thing you taste with each bite is chocolate! :) Will definately switch to a nonsugar sweetner when I ween though! :) Thanks alot!
Chris Ortiz said:
thanks for answering my unwritten questions regarding the amount of fat, and the use of sugar substitutes, Amanda! am dying to try these, but w/it being almost 90 degrees, have not wanted to use the oven! may have to break down, though: mouth is watering looking at them! ; )
Olivia said:
Thank you SO much for linking me over to this recipe!! Your correct in that I do absolutely LOVE vitatops so I’m definitely trying out your recipe! I just polished off all of my oats today (the horror!) so as soon as I get those, your recipe is first on my list of foods to make! SUPER YUM! Thank you so much:) and thanks too for stopping by my blog:)
Jessica said:
Yesterday was the second time I’ve made these. Unfortunately I forgot the sweetener!!! They didn’t taste so good. I fixed them by making a ganache out of semi-sweet chocolate and 2% milk. I cut the muffins in half, poured a spoonful of ganache inside, put the halves back together, and poured another spoonful on top. YUM!
Karla said:
I can’t believe I am going to admit this on a healthy living blog, where everyone seems to love vitamuffins, but I think they taste kind of off. I eat them, but wouldn’t say they’re fabulous. I can’t wait to try these…chocolate without a medicine taste will be heaven!
Ana Maria said:
these are great! I’m a huge fan of chocolate muffins from hillers, and these blow them out of the water and i can make them in my pjs!
Mary Beth said:
On the to do list for sure!
Cheryl said:
I cant believe how low cal these are..
aruna b. said:
these look so delicious! I’m going to make them over the weekend!
Mary said:
Question: How about fat,fiber and protein counts? I’m on Weight Watchers and am trying to figure out how many points I’d use for your recipe. It sounds delicious because chocolate is my weakness! Thanks!
AmyElizabethBehnke said:
Mary, I realize you posted your question almost two years ago so the information you were asking for might not have been on the page (right hand side, below “Katie’s Tip”).. but here’s the answer to your question:
Nutrition Breakdown
12 Servings (bigger muffins)
95 Calories Per Serving
3 g Fat
23 g Carbohydrate
4 g Fiber
4 g Sugar
5 g Protein
3 WWP+*
*Weight Watchers Points per serving
christa said:
I made 12 muffins and wondered if the bake time is different. They have baked 19 minutes at 350 so far and I am going to check them again. They are a little ont he runny side. Alos, no flour and any kind of oats? If not using splenda use 2 T. stevia???
Dana Jenkins said:
Tried these muffins today. HOMERUN!!!! These are wonderful, another recipe that makes me realize I am not missing anything while eating healthy. My husband is so laughing at my excitement on cooking these foods but he is enjoying my excitement because he worries about my health. I am almost 50 and have been eating unhealthy all my life, we had a grocery store when I was a child and I eat all the candy, chips and junk food I wanted. I have many unhealthy years to make up for. Thanks again to God for giving us Katie and these recipes. Yay!!!!!!!
jackie said:
I love these! i have already made them a few times. i substituted pumpkin for the applesauce and added some flax. my three little boys love them too! thank you thank you.
JaneG. said:
I tried Vitatop Deep Chocolate muffins and they were delicious. I came across your recipe. I believe your recipe is healthier… I will try these tomorrow – thanks :-)
rachelD said:
im confused by the sugar amounts for this recipe, how much does it require? (if im using only stevia)? THANKS! :)
VeggieGirl said:
Just printed this recipe to try! Also printed the recipe for the Peanut Butter ‘Cake’ Pancakes :)
Rachel said:
I have tried a few of your protein shakes (except for the ones that call for cocoa powder) and love them…do you use baking cocoa in the shakes or cocoa powder, like nesquik? Also, I am trying these muffins tomorrow and was just wondering, do you use a full cup of splenda?? That seems like a lot to me. Thanks so much, I am so happy to have found you and your recipes!!
Meg said:
Made these today! My hubby and I loved them! I used butterscotch chips and added one packet of 25 cal hot chocolate mix. Yum!!
Maggie said:
These are so delicious! My co-workers love them! They are a wonderful pre-(or post) workout snack :) Thanks, Katie!
leana said:
Can you tell what type of oats you use? thank you
Natalie said:
Hey! i’m trying to make these as we speak, but i’m not sure if i need 1 + 1/2 tsp baking powder and soda or 1 to 1/2 tsp?
AmyElizabethBehnke said:
Natalie, I realize it’s been over a year since you posted your question, and I do hope you were answered sooner than my attempt to answer your question, BUT, to answer your question…. the recipe calls for one and a half teaspoons of each baking soda and baking powder.
1 1/2 is one and a half
Paula Ainsworth said:
I just made these and they are AWESOME! I did use a blender, although not all the batter would fit in the blender at once. I used quick steel cut oats–they are good but next time I will try the old fashioned rolled oats–I didn’t see that post until I was done. I did get 24 muffins–12 made in a regular muffin pan and 12 made in a “muffin top” pan. Both looked exactly like Vita Muffins when they came out of the oven! Thank you so much for sharing this recipe! Vita Muffins always gave me that chocolate fix, but I haven’t bought them for awhile because of the cost. I also made your pumpkin trifle for Thanksgiving and everyone loved it. I’m so happy I found your website. Happy New Year!
Katie said:
Your recipes are amazing!! I love the Vitatop muffins as well and wondered if you would be able to post a recipe for a raisin bran muffin similar to this one? That would be amazing. Thanks again for all the great recipes!
Amanda said:
Just need to clarify the stevia amount. Are you using a cup for cup stevia blend like Stevivia? Because Stevia on its own is used in like the 1/16 tsp. or 1/8 tsp. or a few drops, NEVER in cups!!! Thanks for clarifying!!
Caitlin said:
I made these this morning for our Valentine’s breakfast and they were AMAZING!! So moist and rich – it was like eating chocolate cake for breakfast! There will definitely be a repeat of these :) The turtle cheesecake is chilling in the fridge for dessert tonight and I can’t wait to try it too.
Thanks for sharing your healthy recipes with us!
Rachel Loth said:
I made these today for V day and they were SO good!!! The batter looked runny so I did add a little extra oats but they came out perfectly. Oh and I used about 1/2 cup honey and added some powdered stevia as well. Yum! Will make again!
Jackie said:
Ah I’m sorry, I’m another person with a question about the sugar. So can I just use 1/4 cup regular granulated sugar plus 2 Tblsp stevia? I think that’s what it is saying but I want to be sure…
Jennifer said:
I love all your recipes and the fact that you use oats as your flour base! I believe oats are far more nutritious than whole wheat flour.
Teressa said:
Do you know if honey could be used as the sweetener instead? If so, what amount would you suggest?
Stacy Henley said:
Girl I just wanted to take a minute to say thanks for this recipe! It really is incredible and my entire family LOVES it, even my husband who is a chef. These muffins come out super moist and are really delicious. I can’t wait to try your other recipes. Keep up the freat work!!!
God Bless!
Stacy Henley said:
oops that should read “great” not freat lol
Nirth said:
Just wanted to say how much I love reading your blog! I baked these muffins a few hours ago, I had to replace the applesauce with oil because my applesauce went bad :( and this probably increased the cooking time to about 20 minutes. However, I bit into one muffin and loved it even more than the VitaTop Muffins! Next time I’m going to experiment with using protein powder :D
Melaina said:
I just stumbled upon your blog and I absolutely love it! I’m definitely making these muffins TONIGHT (with slight modifications for dairy free*) and I can’t wait!!!
Also, your pictures are PHENOMENAL!
Crystal said:
Is the weight watchers points for the the 12 muffins or for the 24 muffins? Thank you soooo much for putting weight watchers points on everything , it has made my weight loss journey a MILLION times better!
Diane said:
Well, I am most impressed with this recipe and can’t wait to try it. I live in the country of Panama half the year and have access to cacao (pure chocolate unrefined) which I have been experimenting with. I have been using Stevia for 12 yrs in my tea and a few other things but have not tried it in baking so am eager to try these. However, I have some concerns with the amount of Stevia you suggested. Mine is pure and very, very concentrated. I cannot imagine using 1/4 cup plus 2 tbsp of my stevia.. it would also cost a small fortune.. I use the Kal brand which I also buy on Amazon.
Rachel Loth said:
Can i use the whole eggs or will that ruin something? would they be less light/fluffy then Im guessing? hate to waste :)
Lindsey said:
TheSe are fresh out of the oven and so good! Now to see what they are like cold, if I can wait that long.. ;) I’ve never had vita muffins so I can’t say which is better but these are darn good!(
Stacia said:
My kids and I just made these tonight, they are delicious!! They kids and I enjoyed them a lot. Now I must freeze some, because otherwise they will be gone very quickly!! Thanks for the great recipe! I cannot wait to try more of your recipes :-)
Katie B. said:
Yummy! Made the muffins today. I was a little nervous because they looked a little runny when pouring them in the tins, but they turned out great! I used splenda. I also placed either peanut butter chips or white chocolate chips on top. Now I am working on some self-control. Thank you for this amazing treat!
Candace said:
I do not want to use stevia, if I substitute sugar, how would it change the points and calories?? They look wonderful.
Dashing Dish said:
Just add the calories and points of the sugar used onto the recipe :)
Rachel Snell said:
Made these muffins today and they are delicious! My husband even asked if he could take them into work to impress all of his colleagues! Thank you for creating recipes that don’t sacrifice flavor for healthy ingredients. I was even thinking that these would taste great with some fresh raspberries folded into the batter–do you think that would increase the cook time? Thanks again, I am so pleased that I have discovered your site!
Sue Graupmann said:
Do you know the protein count for these muffins? Thanks!
Mary Ellen said:
I’m going to try these for sure soon! My kid LOVES chocolate.
But why are they called triple chocolate? Am I missing an ingredient? There is cocoa and semisweet chocolate chips.
Zeus said:
mmm i can’t wiat to try theese.If i add 2 scoops of protein, will i need more liquids? Can i sub the applesauce with extra yogurt?Thank you
Dashing Dish said:
not sure how adding the pp would affect these..baking is a science so id have to try before saying for sure :)
yes to the applesauce swap
Sam said:
My mother in law to be is gluten free, and she was so excited by how great these muffins taste. She couldn’t believe there was no wheat in it. Thank you for posting such a great recipe!
Katie C. said:
Yes this are absolutely deliscious, but my batter was rather runny and they didn’t puff up very much–actually they sank in the middle. What kind of Oats did you use? My blender is broken so I ground of the oats in my Bella smoothie machine and then mixed everything in a bowl with a hand mixer. Maybe that was my problem. I will make them again, but I want them puffy and big, lol!
Tiffany Mascho said:
I bout 100% egg whites in a carton so how much would I need to add for this recipe? Would it be like 1/4 cup or more?
Dashing Dish said:
check the carton…it should tell you the conversion there :)
Liz said:
I have to admit, I was wary about these when I saw how thin the batter was…man I was wrong!! These are SO MUCH BETTER than the Vita Tops! And really, the only thing “unhealthy” were the chocolate chips. I used Truvia to taste for the sweetener…maybe 1/2 cup? The only thing I would change would be to leave out the 1/2 c of choc chips in the batter – they sank to the bottom of the muffins anyway so I can save on calories ;) My 8 yr old daughter and husband LOVED them and were shocked at the healthy ingredients. Thank you so much for sharing!!! –Liz
Stacy Hutchins said:
I changed up the recipe to resolve this for our fam. Bake them 5 min, add the first 1/2 of the choc chips and poke them down with a toothpick. Then return them bake and add the last dose of choc chips when the recipe says. Prob solved, just have to wait until the batter sets up a bit. Even coating them with flour won’t work b/c of how thin the batter is.
Ashley said:
I’ve been eyeing these for a while to make, but I was hesitant because I’ve never cooked without flour (and I’ve also never had a blender or means to blend oats/ingredients). I finally worked up enough courage to test this sweet-treat recipe and I loved them!
The only “problem” I had was baking time. After a couple of trial batches, the what worked best for me was to bake them for about 20 minutes (at 10 minutes baking time, they were still really liquid-y), and add the chocolate chips without any additional baking time (the muffins were still so hot that the chocolate chips melted to the top anyway!).
But either way, my super-health-conscious-never-eats-sweets boyfriend loved these and keeps asking when I’ll make them again (and this was BEFORE I told him there was zero butter/flour/oil)! Definitely a yummy recipe that I’ll keep on hand.
Anna M said:
Yummy! I just got these out of the oven and they are delicious. I used Dannon Oikos Vanilla greek yogurt, Hershey’s Special Dark cocoa powder, apple cider vinegar instead of cream of tartar, only 1/2 cup Splenda white baking blend, and a Hershey’s Special Dark chocolate bar instead of the chocolate chips because that is what I had on hand. They turned out really moist and decadent, and they were easy enough for my 3 year old and I to make together. I think next time I will use dark chocolate chips instead of the candy bar so there is more melty goodness, but these turned out excellent! I am trying to eat low carb, so I put the recipe in to my fitness pal, and the stats are as follows using my substitutions (I got 16 regular sized muffins): Calories: 96 Carbs: 19 Fat: 2 Protein: 3. Thanks for such a wonderful treat!
Kelly@Leafy Not Beefy said:
I’m a huge VitaTop lover! Will be trying your recipe soon, though I will probably try to veganize it.
Vickie said:
These sound wonderful; can’t wait to try them! (just found the recipe on Pinterest)
Btw-vitatops and vitamuffins are cheaper if you buy them on line or at Target!!
Susan said:
These look and sound great but I wish your nutritional info included carbs.
Emily said:
Just made these! I had to make a few substitutions: used about 1/4 cup cocoa (that’s all I had left) then added 4 squares of unsweetened chocolate, melted. Also used 1/3 cup Sucanant sugar instead of Stevia. Very moist and absolutely delish! Thank you!
G said:
Do you use traditional oats or quick oats?
Dashing Dish said:
traditional
Danielle said:
Wow these are delicious, but they stick to the wrappers really bad so I kinda have to scrap them out, not sure what I did wrong…Should I try foil wrappers next time?
Dashing Dish said:
i recommend using silicone wrappers or foil :)
Jenica said:
I have been making your recipe for several months now. These are my new “go-to” muffin. My kids even love them! Recently, the Vitatops Chocolate Muffins went on sale half off. I decided to buy them to give them a try. They are not nearly as good as your recipe… plus the homemade ones are healthier. Thanks so much!
Colleen said:
I grow my own stevia, dry it and crush it with a mortar and pestle. I’ve looked online and it says about 1tsp stevia is converted to one cup granulated sugar. I used it in a cookie recipe and it worked great. Would the same principle apply to this recipe or should I use your measurements?
Also, if I wanted to use regular granulated sugar would the measurements be the same?
Thanks!
Dashing Dish said:
yes to both questions :)
Danielle said:
Can you omit the oats and use flour instead
Dashing Dish said:
sure can :)
Tiffany buss said:
I can’t get enough of these!!! They are superb!!! Thanks for the great recipe!
Steve said:
These look delicious. Do you have any idea how many carbohydrates are in each? My daughter has Type 1 Diabetes so we are always looking for alternative treats (and she loves chocolate!).
Dashing Dish said:
10 g carbs per muffin! :)
Kim kush said:
Should these be stored in the fridge?
Tasanee "arizona girl" said:
I didn’t have any Greek Yogurt today and I used fat-free Sour Cream (only 1/4 cup) and they turned out the same. It actually lowers the calories by a few. Thanks for this recipe.
Jessica said:
Do you know what the protein count for these are?
Christina Baacke-Tedesco said:
Thank you Katie!!! I am officially obsessed with this wonderful site and your amazing recipes. Love your protein shakes! I have been buying those expensive Vitatops and can’t believe I just found this site only a few days ago. I am so excited about this recipe! Can’t wait to make a batch!
Millie Jones said:
Just whipped up a batch… Absolutely delicious!!! Thank you for another awesome recipe Katie!
Stephanie said:
I just made these muffins, and maybe I did something wrong, because everyone is saying they’re so good! I seen that it said use one cup of sugar substitute. I have packets of sweet and low, and it said to use 24 packets to one cup of regular sugar. They are just not that sweet, should I of a really used a whole one cup of sweetener?
Dashing Dish said:
Yes
Stacy said:
Love these… I am using darker cocoa and then some of the water subbed out with decaf coffee, which makes the chocolate flavor deeper. Thanks for the recipe!
andrea said:
Is the batter suppose to be on the runny side?
Dashing Dish said:
once cooked?
Leslie said:
Since I had to stay home with my sick child today, I decided to make these. He tasted a choc chip muffin somewhere and fell in love with them. Knowing how many calories, fat grams and carbs one of those muffins contain, I was determined to make him a healthy version. I tried it first and didn’t think he would like them (he’s a very picky eater) but boy was I wrong! He said they were, “outstanding, superb, terrific” and asked if I would put one in his lunch box tomorrow! You don’t know how happy that made me. If he only knew the ingredients, he would die! Thanks again Katie for another great recipe!
Michelle Law said:
Ladies, I know all of you are busy with life. Take just a few moments to make some of these delicious “cupcakes” and enjoy. They are sooooo easy to make. Seriously, all you have to do is put everything in a blender. This is my kind of baking!
Mike said:
$6.00 for a box of 4 muffins! Expensive treat. Rather follow your recipe and make healthier muffins.
Timmy said:
My mom use to make me chocolate chip muffins and I’d eat so many of them that I’d get bloated. Still enjoyed them though.
Alicia said:
Katie…do you think that you could sub part of the oat flour for protein powder to up the protein content of these? If so-how much do you think would be safe to sub and should I add any extra liquid or yogurt? I’m always looking for high protein snacks and these look awesome!
Dashing Dish said:
not absolutley sure until i try it, but it may work! :) it may change the texture though
Cherie Henderson said:
Hi Katie,
If I already have oat flour how much would I use in place of the whole oats?
I cannot wait to sink my teeth into these!!!
Dashing Dish said:
same amt!
katie said:
Hi Katie, could one use coconut flour in this recipe in place of the oats? If so, how much? What are your thoughts? :) Looooooooove your website! The last 2 weeks all I have made are recipes from your site and my husband and I have loved everyone of them!
Lindsay said:
So I’m confused.. does this make 12, 16 or 24 muffins? It’s unclear.
Dashing Dish said:
12
Linds said:
YUM! I made these last night and loved them!!! Well done!
Lindsey Olson said:
My apologies if you have already answered this question! If using regular sugar, rather than a substitute, how much should I use? Thanks ahead of time!
Claire said:
OMG! These were absolutely amazing. Made them for my husband for his birthday, and they came out perfect! Fluffy and moist and oh so chocolately! Didn’t have enough oats, so I used some whole wheat flour in addition to the oat flour. Still amazing :) Thanks so much!
Beatriz said:
Hi, i’m from Brasil and I can’t find applesauce here, can I replace it?
Dashing Dish said:
Sure yogurt will work
Dashing Dish said:
yes with banana
Tanya said:
These look and sound divine but I must be doing something wrong because I have tried them twice, both times without success. No matter how long I cook them, the stay doughy in the middle and they certainly don’t rise at all. Please help!!
Dashing Dish said:
so sorry..no clue never had this happen or heard of it happening..im so sorry! are you using anythign different than what i suggested? and be sure your not using quick oats! :)
clare said:
i made these yesterday for my birthday and i was so happy with them! it’s a great recipe, except that 8 packets of stevia (at least the kind i got) is definitely not enough… the cocoa completely overpowered it and they weren’t sweet at all. but i just ate them with honey. next time i’m going to use some real sugar in addition to stevia. thanks for sharing your recipe. love the blog :)
Juliette said:
These muffins were the best! So moist, and I can’t believe how good they are nutritionally! Thank you for your ingenuity!
Donna Williams said:
Hi Katie, I have made your muffins 3 times now and my family love them. I have been making them with sugar and all three times I only get 6 large muffins and they take about 30 minutes to bake. Do you think that it is because of the sugar? I am going to break down and use splenda. They look like soup going into the pans and after 15 minutes they are still not cooked. My oven is new and I have checked the temp. it is all good. Thanks for sharing the recipe.
Donna
nicole cleaver said:
ABsolutely wonderful and so much better than vitatops. can’t wait to try more recipes
Tracey said:
Hey Katie, just got a jumbo muffin tin..dying to use it. How does this change the cooking time? Thanks!
Dashing Dish said:
not sure …although i’d guess to add on 5-10 min
Aari said:
My 6 year old son is obsessed with chocolate Vitatops and I’d prefer to make them myself for him with better ingredients & more calories/fat. Anyone tried cooking these in a muffin top pan? Do you think they’d hold up? I think the form will matter.
And then I’ll make a Stevia/lowfat batch for me :-)
nadia said:
made them last night, everyone loved them.
charmaine said:
We have multiple food allergies so I have to make a few substitutions. I use Ener-G egg replacer, do you know how much 3 egg whites is when measured? Also, I already have oat flour, if I use that instead of whole oats, do you know how much I should use? Thank you! :)
Dashing Dish said:
so sorry i dont
Kerry said:
Yum – can’t wait to make these!! Do you ever use silicone baking cups? – just curious if they work well (I can’t stand muffin wrappers). Thanks for the liner removal tip**
Popping over from Tomkat Studio!
Dashing Dish said:
thats what i use all the time! love them!
Nicole Schauer said:
Loved this recipe because I am a huge fan of those ridiculously expensive muffins, they are just the perfect 8pm snack :) I made the batter in my vitamix and think next time I will use my food processor because I had a tough time getting the oats as smoothly blended as I would like – the batter was just so thick. Or maybe I would just buy oat flour and eliminate that issue all together~! Also I used nunaturals baking stevia and I think next time would add a couple extra packets of stevia as well because I like them a little extra sweet. And really loved adding the mini-chocolate chips, that melty chocolate is the best part ;)
Melanie Robinson said:
These were sooo good!! My girls gobbled them up and had no idea that they were healthier than they looked!
Delana said:
Made these for my hubby yesterday. They are AMAZING!!
cindyb said:
Why is it called triple chocolate? Amazing recipe though and it doesn’t matter but I was wondering if I should throw in a dash of chocolate syrup hahaha. Thanks for sharing this!
claire said:
I needed a breakfast for the kids tomorrow that they will eat willingly AND quickly, so I saw these on my “recipes to try” board of pinterest. I haven’t tried them yet, but they sure smell good. Only thing…I didn’t have all the ingredients, so I used half steel cut oats, half normal oats, 2 whole eggs in place of egg whites, 1/2 sour cream instead of the yogurt, and 1 cup of real sugar. I am sure the calories are so high now, but after I taste them I will make the healthy version next time and see if I can tell the difference. I LOVE how you just throw it all in the food processor and only get one bowl dirty. Mine did not rise a lot, but who cares? Surely not my kids! :)
Ashley said:
I’m sorry to tell you this but she posted this recipe on her blog and did not give you the proper sourcing credit.
http://zacandkatiedeets.blogspot.com/2012/08/vitatop-knock-offs.html?m=1
Haily said:
Can these be frozen!? If I don’t freeze some I may sit here and eat every single one!
Dashing Dish said:
Yep :)
bea said:
Did you use quick cooking oats or regular oats?
Dashing Dish said:
regular
Lacy said:
These are delicious! however, is this supposed to make 12 or 24 for the 95 calorie serving. the directions say line 2 12 cup muffin pans.
Ramona said:
I too love those Vita muffins!! Thanks for figuring out the ingredients, I will make these for sure and share with friends!! Awesome!!
Lana said:
these look and sound wonderful! I definitely want to try them…especially for the fact that they’re only 58 calories per!
Beva Bradford said:
I made these today, they are absolutely wonderful. Thank you for the recipe. Love you blog. Thank you for all your posts.
Anna said:
Hi! I made this a few days ago, and it was soso good! I subbed the applesauce with 1 mashed banana and 1/2 cup greek yogurt (because i was too lazy to get out another blender haha.. :)), used the vinegar instead of cream of tarter, and 1/3 cup of sugar. Mine didn’t come out with a puffy top though–do you maybe know why? Thank you for the super great recipe! My family and friends loved them and couldn’t believe they were healthy! Will take this with me to college, and will be trying out more of your recipes! :D Thanks again!!
Isabelle Scheerer said:
Hi! I made these and they’re absolutely amazing. Thank you for posting! But, I see you only give nutrional information for baking 12 muffins which are 106 calories each. While bakine 24 muffine are 58 calories each. So, I was wondering if you could give me the nutrional information for baking 24 muffins? Thanks!
Amy said:
I also just wanted to point out that if you buy certified gluten free oats, these would be a wonderful Gluten free treat. I will definitely be making these. Thank you!
Isabelle Scheerer said:
Hi! I made these and they’re absolutely amazing. Thank you for posting! But, I see you only give nutrional information for baking 12 muffins which are 106 calories each. While baking 24 muffins are 58 calories each. So, I was wondering if you could give me the nutrional information for baking 24 muffins? Thanks!
Brooke said:
Hi, I know you say to use regular oats, is there a reason? I just have quick oats here and wondered if I could use them? I made these once and they did not turn out, but I didn’t see that it shouldn’t be quick oats til after the fact. But mine just had no flavor. Very disappointed, but I definitely want to try them again.
Dashing Dish said:
yeah.. quick oats will turn into a sticky clumpy mess
Grace said:
These look so tastey! gonna make them for my family tomorrow morning :)
Also, where did you get your cupcake molds? Are they ceramic?
Dashing Dish said:
anthropology
Grace said:
I’m making these for my family tomorrow morning! also, where did you get the cute ceramic cupcake molds?! I want them hehe
Grace said:
Oops, didn’t mean to post this twice!
Anonymous Cook said:
Tasty. I added three scoops of Designer Whey Chocolate protein powder, an extra 1/2 cup unsweetened apple sauce, a container of Gerber banana puree, 1 cup granulated Splenda, 2 tablespoons ground flax seed, and 1/4 less Nestle cocoa powder because I didn’t have enough in the cupboard. They came out well and are very moist. It took me about an extra 10 minutes to cook and I got 18 muffins out of it, at about 116 calories a piece.
Grace said:
I’ve made these twice in three days! i added 1 cup of freshly blended unsweetened apple sauce, 3/4 cup of greek yogurt and 1/3 cup of agave nectar. it came out really nicely because a muffin top actually formed on top of the muffin and looked like i added frosting. I’m not sure why. Check them out on my blog :)
Theresa @ Two Much Fun said:
Katie, these are a chocolate lovers dream! My three year-olds and I made them together this morning, and we DEVOURED them. I confess, I was very skeptical about putting everything in the blender. We make a lot of muffins, and never have I seen a blender-recipe. They came out moist and delicious, although they were flat (no typical muffin top look). The glossy color is a deep dark chocolate, which makes your mouth water before taking your first bite. These are a perfect guilt free snack for both my kidabunks and me. Thank you so much.
Katie Farrell said:
Thanks Kelly! My favorite kind of comments are by-far when people tell me their husbands liked the food from my site! :) Haha..Now that is a true test…If a guy likes a healthy dish! ;)
Katie Farrell said:
it does..i believe you should add around 200 cals to the entire recipe if using splenda..so it would be 10 more calories (roughly) if using splenda…and stevia is 0 calories..i recommend and use this..bc its a natural sweetener..actually i personally dont use splenda at all anymore, but put it as an option bc i know a lot of people use it and its more readily accessible! Hope that helps Kathryn :)
Katie Farrell said:
Great question actually, because some stevia’s can be very bitter, the only one I have found that I like is called NuStevia! It comes in a powder and liquid and I use the powder! I get mine in bulk on Amazon, but its also at any Wholefoods! :)
Katie Farrell said:
Hey Kay! Did you use a blender!?! I think my vita made the batter ‘puffed up’ a bit but either way my muffin tins were all about 1/2 full when i divided it up! :) otherwise you could always do 16 muffins for 106 cals each :) Glad you like them though! :)
Katie Farrell said:
thanks so much for the comment sarah! :) its such a reward to hear comments like these after working so hard on a recipe! :)
Katie Farrell said:
hahah..sure @ recycledfrockery! ;)
Katie Farrell said:
hey elle! you could, but i would do half oats, half oat bran if possible! :)
Katie Farrell said:
Of course Alis! :) Thank you!!!
Katie Farrell said:
Cecilia..You bet! :) Awesome to hear from people over seas! :)
Katie Farrell said:
oh sorry shields! no …I just used one or the other…it requires more splenda bc stevia is sweeter! :)
Katie Farrell said:
Thanks Sheilds! :) You CAN have victory when you ENJOY healthy foods! :) Glad to hear they tasted good with Truvia! I am not a big fan of the taste of that particular brand..I like NuStevia Stevia the best (no bitter aftertaste!) But I know Truvia is more accessible at the g.store! :)
Katie Farrell said:
nope amanda…sugar is certainly ok, although i used stevia, which is a non-artificial sweetener with 0 calories, so i factored the nutritional count with that…so you would have to add the cals back in if you use sugar! :) and i’m sorry, i dont know the fat content off hand, but i do know by the ingredients that it’s low! :)
Katie Farrell said:
hahaha….so great to hear! :) thanks for sharing sasha! ;)
Katie Farrell said:
hey christa.. yes to the baking time, however, every oven is different, and everything cooks different depending on weather, altitude, etc, so that could be what’s going on! :) Just bake them until a toothpick comes out clean! (also i would try rotating your pan in the oven, it sounds like you have ‘hot spots’ that cooks things unevenly! :)
as far as the flour goes, you are correct! there is no flour in them! just oats! and as far as the sweetener, yes you need to use wayyyy less stevia in proportion to the amount to splenda…its much stronger! however, try to just sweeten according to taste bc every stevia is different! :)
Katie Farrell said:
dana…what an amazing compliment, i cant even start to express what that means to me! all i can say is~ you go girl! keep up the good work! :)
Katie Farrell said:
thanks jackie! :) always glad to hear kids love my recipes…now that’s passing a true ‘test’! :)
Katie Farrell said:
Rachel, for stevia use ~ 1/4 + 2 tbs (so just use 1/4 cup and an additional 2 tbs stevia!) hope that helps
Katie Farrell said:
@leana i used old fashioned rolled oats…. just be sure they are not quick oats!
Katie Farrell said:
hi natalie… 1 plus 1/2 tsp of each! :)
Katie Farrell said:
good question amanda. i put 1 cup sweetener of choice or 1/4 cup + 2 tbs stevia (and i use the blend)…so i would say maybe 12-14 packets or to taste if your using packets! :)
Katie Farrell said:
thanks rachel! dont worry though, i promise the recipe works without the extra oats! :)
Katie Farrell said:
hey jackie… I actually suggest either 1 cup sugar sub or sugar OR 2 tbs stevia… if your using stevia i’d use a small amount to start, and add more to taste… every stevia brand is different! :)
Katie Farrell said:
ww points is for the 12 muffins! :)
Katie Farrell said:
Hi Diane! I actually use baking stevia which is not concentrated… I suggest you use the amount of stevia that suits your stevia brand and taste! I recommend to try 1 tsp and increase from there depending on your taste
Katie Farrell said:
hi rachel! yes you could use whole eggs!