1 3/4 cups quick-cooking oats
3 egg whites
3/4 cup unsweetened cocoa
1 tsp. vanilla extract
1/2 cup plain Greek yogurt
1/2 tsp. cream of tartar
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup hot water
1 cup sugar (I use Splenda for baking)
1/2 cup semi-sweet chocolate chips
1/2 cup miniature semi-sweet chocolate chips

Preheat oven to 350°F. Line 12 muffin cups with cupcake liners.

In a blender, mix all of the ingredients except for chocolate chips. Blend until oats are ground and mixture is smooth. Add the 1/2 cup of semi-sweet chocolate chips. Scoop mixture into muffin tins.

Bake at 350°F for about 10 minutes. Remove from oven (but don't turn oven off), and sprinkle the 1/2 cup of miniature chocolate chips over the tops of the muffins. Return to oven and bake for an additional 5 minutes, or until a toothpick inserted comes out clean.

Note: This step could be skipped by adding all of the chocolate chips into batter before baking, but this method ensures that there are plenty of miniature chocolate chips on top of each muffin at end of baking time, similar to the Whole Foods Vita Top muffins.

Makes 12 muffins.

Submitted by: Sonya Busby