If you are interested in trying this or any of my Vitalicious VitaMix ideas click here to order the mixes and be sure to use the code RonisWeigh for 10% off!

Full Disclosure: Vitalicious is a paying sponsor of my sites and ships me mixes from time to time to do these kinds of experiments but the opinions that are expressed on this site and in this video are, and will always, be my own.

We used another VitaMix from Vitalicious. This time the BlueBran. Alone it’s good but not my favorite. It’s super sweet with a very bran texture which is fine but I thought adding a little chocolate would make it even better. I’m happy to say I was right. ;)

The toddler and I have been snacking on these for a few days. The size is right, the cocoa powder balances the sweetness and the additional blueberries and chocolate chips give you a surprise in every bite.

You do need the mix for this recipe and you can purchase it online by clicking here. Be sure to use my Roni’sWeigh code for 10% off anything in the Vitalicious online store.

Here’s what little guy and I did…

• 3 egg whites
• 1 1/4 cup water
• 1 box of BlueBran VitaMix (Muffin Mix)
• 4 tbsp Dark Chocolate Unsweetened Cocoa Powder (20g)
• 1/2 cup frozen wild blueberries (70g)
• 2 tbsp mini chocolate chips (28g)

Preheat the oven to 400 F.

Line a standard 12 cup muffin pan with baking cups.

Whisk together the egg white and water until frothy.

Add the Mix, cocoa powder, chips and blueberries to the egg whites and mix well.

Scoop about 3 tablespoons of batter into each baking cup.

Bake for 23-27 minutes until firm.

Disclosure: Vitalicious is a paying sponsor of Roni’s Weigh. They do send me free products from time to time but the opinions expressed in the post, as always, are my own. I am a fan of their mixes because they are one of the few I can find that are made with whole grains.

Anyway I used Vitalicious’s Deep Chocolate Vita Muffin Mix. I’m a fan of these mixes. Their ingredient lists aren’t perfect but they are one of the few whole wheat mixes I can find.

Instead of making muffins, the little guy and I made a loaf. Like a chocolate bread. But of course we couldn’t leave it alone. We added some simple ingredients to jazz it up a bit.

Both the little guy and I LOVED it. Actually you should see it now. He’s been picking at it all day. I had to yell at him to stop stealing bites. The husband tried it. Said he liked it and will never have another bite again. If it doesn’t come out of a box he’s simply uninterested. Don’t get me started. lol

Anyway, here’s what we did.

• 1/4 cup raw almonds (30g)
• 1/4 cup dried cherries (40g)
• 3 egg whites
• 1 and 1/4 cups of water
• 1 tsp almond extract
• 1 package of Vitalicious Deep Chocolate VitaMuffin mix
• non-stick spray and a bit of flour

Preheat the oven to 375 degrees

Spray a loaf pan with non stick spray and coat with a thin layer of flour. We want to avoid sticking.

Weigh out the almonds and cherries

Chop them to make smaller pieces so everyone gets a bite.

In a large bowl whisk the water, egg whites and extract until bubbles form.

Add the bag of mix and combine well.

Pour the batter in the loaf pan and enjoy a few licks off the spoon. :)

Bake for about 60 minutes until the center is solid to the touch.

Let it cool in the pan for a few minutes and then run a knife along the sides before popping out.

Here’s close up. I was a little picture happy. Can you tell? :)

oh heck. Here’s a few more. :)

If you are interested you can order VitaMixes online by clicking here. Be sure to use the Code RonisWeigh for 10%. Vitalicious sponsors Roni’s Weigh and sends me products to review now and then.

Oh! and if you are a VitaTop fan they are having a contest. Enter to win a year supply!

As for the corn muffin topping I used the Golden Corn VitaMix Corn muffin mix from Vitalicious. They send me products from time to time to try and review. This is one of my favorite VitaTops and the mix is just as good. I guess you can call this my "semi-homemade" idea. Of course you can make your own topping or use a different mix but the nutritional information may be different. Note: Vitalicious is a sponsor of my weight loss blog, Roni’s Weigh. If you want to try their products be sure to use RonisWeigh in the promo code field for 10% your order.

• 1 medium sweet onion chopped
• 8 oz lean ground turkey raw (99% lean the best)
• 1 jalapeno pepper diced small
• 2 tsp chili powder
• 2 tsp dried cilantro
• 1 tsp cumin
• 1 tsp garlic powder
• 1 large green pepper chopped
• 1 large red pepper chopped
• 1 medium sized zucchini chopped
• 1 can (15oz) diced tomatoes undrained
• 1 small can (6oz) tomato paste
• 1 tbsp unsweetened cocoa powder
• 2 egg whites
• 5 oz of water
• 1/2 package Golden Muffin VitaTop mix (185g of the mix)

Heat a medium-large pot over medium-high heat and spray with a bit of non-stick cooking spray. Add the onion with a bit of salt and pepper and cook until just turning transparent. Add the ground turkey and break apart while browning. Stir in the chili powder, cilantro, cumin and garlic powders. Lower the heat to medium.

While the turkey is cooking chop your veggies and add them to the pan as you finish. Once all the veggies are mixed in add the can of diced tomatoes, tomato paste and cocoa powder. Continue stirring to incorporate all the ingredients. It will be thick and may take a few minutes.

Once everything is well combined lower the heat to medium low and continue to cook uncovered for about 20 minutes.

While the chili is cooking prepare the mix. In a large bowl whisk the egg whites and water until just frothy. Weigh out half of the corn muffin mix (185g) and add it to the egg white mixture. Stir until just combined.

Pour the chili into a casserole dish, around 9×7 inches. Spread it evenly to fill the dish. Now plop the corn muffin batter on top of the chili spreading it like you would ice a cake. You should have just enough to cover the chili. Sprinkle with a bit of chili powder.

Now you can bake immediately but I actually made it ahead and baked about 2 hours later in a preheated 400 degree. Bake until the corn muffin mix is golden brown and firm to the touch, about 30 minutes.

Remove it from the oven and let it cool for 5-10 minutes before cutting.

As for the nutritional information, I’m shocked! I had to double check it as the servings are a nice size but the calories are pretty low. If anyone wants to double check the numbers I’d appreciate, I’m a bit skeptical but excited! lol

The husband’s response was, “eh”. This type of muffin isn’t his cup of tea, but he ate one. Oh well, more for me!

• 1 package BlueBran VitaMix (Blueberry Bran Muffin Mix)
• 1 c water
• 1/2 cup egg substitute (like egg beaters)
• 1/2 cup canned pumpkin
• 1/2 cup drained, rinsed and chopped peaches (start with about 1 cup packed in water or light syrup)
• 1 tsp pumpkin pie spice

Lightly spray muffin pans to accommodate 18 muffins with olive oil spray.  (Be sure to use regular size muffin pans, not the mini’s or the extra large ones)

Mix all ingredients, pour into muffin pans (they will be almost full) and bake at 400 degrees for approximately 20 minutes. 

I made them last night and split the tasty results with a friend. Let’s just say Good stuff! Everyone enjoyed them except the toddler, he was a bit turned off by the look of them, but that’s fickle 2 year old for you.

• 1 package BlueBran VitaMix (Blueberry Bran Muffin Mix)
• 2 egg whites
• 1-1/2 cups water
• 8-oz tub Philadelphia Fat-Free Cream Cheese
• 6 Tbsps. powdered sugar
• 1 low-fat graham cracker sheet, crushed (2 squares or 4 rectangles)

Preheat oven to 400 F.

Line a standard 12-cup muffin pan with paper baking cups.

Prepare according to package: In a large mixing bowl, combine VitaMuffin mix, egg whites and water. Blend well. Set aside.

In a bowl, mix fat-free cream cheese and powdered sugar to thoroughly blend.

Divide muffin batter evenly among the baking cups. Spoon the cream cheese mixture evenly on top of the batter in each cup. Sprinkle the graham cracker crumbs over each muffin.

Bake according to package, about 25 minutes, or until firm.

Allow muffins to cool, then indulge your cheesecake craving in a lusciously light way!

I was really looking forward to making this one with the toddler but the brownies took so long to cool; he had to go to bed! That being said, the husband acted like a toddler when he saw it, so I guess that kinds counts as kid approved. He was like, “WOW, it really looks like pizza!”

Then we both proceeded to eat way more then a serving. It was just SO good. The brownie mix came out perfect in a round cake pan. The strawberry jelly and white chocolate made it all the more decadent. It was such a simple, fun idea that I would really like to bring to party or serve at a BBQ.

• 1 package of VitaBrownie Mix (Chocolate Brownie Mix)
• 2 egg whites
• 1 and 1/4 cup water
• 1/3 cup Smuckers Sugar Free Strawberry Preserves
• 1 oz. White Chocolate, shredded finely (I chopped it)
• 1 serving Strawberry fruit jerky, cut into 1-inch diameter "pepperoni" rounds (I used two Fruit Leathers)

Mix and bake the brownie mix according to package directions. 

Once brownies have completely cooled, top with preserves, white chocolate and strawberry "pepperoni".

Well after dinner the toddler and I hit the kitchen. We had a blast making them (he was able to help a lot) and the results were tasty! The addition of just 3 little chips and marshmallows really did make this delisciously gooey center!

Note from Roni: I had a few marshmallows peak out the top. Next time I make them, I think I’ll fill the cups a little less. It didn’t matter through they were still DELISH!

• Non-stick cooking spray
• 1 package Deep Chocolate VitaMix (Chocolate Muffin Mix)
• 2 egg whites
• 1 1/3 cups of water
• 36 miniature marshmallows
• 36 chocolate chips

Heat oven to 400 degrees

Place 12 paper cupcake liners inside regular size muffin tin. Spray each paper liner with non-stick cooking spray.

Prepare muffin mix according to package instructions.

Fill each muffin cup 1/3 full of batter. Place 3 miniature marshmallows and 3 chocolate chips in center of each muffin cup. Fill muffin cup with additional batter so the cups are 2/3 full of batter. Use a spoon to seal and cover the fillings inside the muffins.

Bake about 27 minutes, makes 12 servings 1 muffin each.

P.S. The husband just had another one! He said he may give up his Tastycakes!

So I chose Mary’s Chocolate Waffle cups. I thought they would make a fun Sunday breakfast treat for the toddler and I and they did. We had a blast!

The toddler had a hard time waiting for the cups to cool so we shared a warm one out of the waffle iron. He loved them like that (we both did). The husband waited and shared one with me. He gave it a fun ‘thumbs up’ and was surprised how much he liked the raspberry and chocolate together. I was just surprised he liked it! LOL

• 1 package Deep Chocolate VitaMix (Chocolate Muffin Mix)
• 1 teaspoon baking powder
• 2 cups water
• 2 large egg whites
• 1 tablespoon canola oil
• 1 quart fresh raspberries or mixed berries of choice
• 1 cup low-fat/sugar-free whipped topping (optional)
• 12 fresh mint leaves for garnish (optional)

Preheat non-stick waffle maker. In a large bowl, combine and mix all ingredients except raspberries, topping and mint.  Prepare waffles following waffle maker directions. When done, immediately drape each hot waffle over a custard cup (I used cup turned upside-down) a and allow to cool.  Waffle will form a cup. 

Fill each cup with raspberries (I used strawberries, raspberries and blueberries), top with whipped topping and garnish with a mint leaf. Chocolate cups can be frozen for later use.

Here are two pictures of us this morning. The first is of Ryan pointing to a waffle telling me he wanted one ad the other was his reaction after I told him I wanted a bite of his. Notice he almost pushes his plate off the table trying to get it as far away from me as he could.

We actually got 14 waffles but it will depend on your waffle maker. I’m still doing nutritional info for 12 servings just in case.