Chocolate Chip Muffins (Vita Top Muffins)

My husband and of course children love the chocolate chip muffins from Costco. He has always been on a mission to get me to make some that are just as good as them, but we also don't want to die young either, so we thought we would try and find semi-healthy chocolate muffins. I made these and the zucchini ones the same day so we could get side by side taste testing. These ones are a little healthier and they tasted better, although I must admit that both tasted divine. Maybe you should try them both out. The zucchini ones had a more cake like texture, by my husband and I like the denser, Vita top muffins.

Chocolate Chip Muffins

(Vita Top Muffins)

2 tbl ground flax seed

6 tbl water

whisk together and let sit while adding other ingredients in seperate bowl. 

1 cup flour
1 cup oats
1 egg
3/4 cup cocoa powder
1/2 cup applesauce
1tsp vanilla
1/2 cup plain yogurt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup water
1/2 cup milk
3/4 cup granulated sugar
1/2 cup chocolate chips

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. 


Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.


Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.


Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
Cool muffins before removing from pan. ENJOY!!!


Servings: 12 Big Muffins or 24 Smaller Muffins


*Mine had to cook for 17 min. 

Chocolate Zucchini Muffins

Ingredients:

3 tbl ground flax seed mixed with 9 tbl water. 

Mix and set aside and then add in with egg.

2 cups all purpose flour

1 cup wheat flour

11/4 cup cocoa, sifted

1/2 teaspoon salt

3 teaspoon baking soda

1 cup granulated sugar 

1/2 cups brown sugar

1/2 plain yogurt

1/2 cup applesauce

1/2 cup oil

1 eggs

2 teaspoon vanilla

3/4 cup buttermilk

3 cups shredded zucchini 

1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In a large bowl whisk together flour, cocoa, salt, baking soda,
3. In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined.
4. Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Yields: 25 standard muffins