Back at it with more oats!!!!
Similar recipe to the most recent White Chocolate Cranberry Muffins with just a few changes. You can find the other recipe here. — Cran Recipe!
I wanted to do something featuring chocolate chips, cause lets me real…. Who doesn’t love chocolate chips. They make anything better. Cookies, pancakes, waffles, and yes even muffins. Then I struggled to decide what I wanted to pair with the chips….. I thought and thought, I thought so hard I even gave myself a thinking cramp ;). Anyway, I finally decided to match it with peanut butter. I mean who doesn’t love peanut butter and chocolate. Wait…… you don’t? I feel so sorry for you. Definitely head over to the cranberry recipe then. For those of you who are on my bus, stay with me here.
Alright, so to start –
Place 21g Lite butter in a bowl and melt it down. Let it sit for a minute to cool. Then add in 69g Egg whites, 1.5 tsp Vanilla, 40g Lite Brown Sugar, 4 oz almond milk, and 61g Unsweetend applesauce. Mix everything well.
Next place in 100g Old fashion oats, 45g Peanut butter protein, 1.5 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon(just cause I am a fan, it is not needed). Incorporate everything well.
Place in the fridge for at least 15 min. Now I would start to pre heat my oven to 350 degrees, and spray down my muffin pan with non stick spray.
Once your batter has sat for a bit, pop It out and place into 8 muffin holders. You can make muffins bigger or smaller, just make sure to adjust macros.
Finally, I weighed out 22g 60% Bittersweet Chocolate chips (Ghirardelli) and chopped them into halfs. Then place chopped chips evenly throughout your muffins just slightly pushing them into your batter.
Once chips are placed, pop muffins into the oven for roughly 15 min. Use the toothpick test to check if done.
Pull out of the oven and place on a cooling rack. After about 10 min pop out of the muffin tin and place back on the rack to finish cooling.
Macros per 1 muffin : 125 cal / 3.2 f / 16.4 c / 7.1 p
I hope you enjoy them! So easy and quick to make! Make sure to follow me on IG to stay up to date with everything that is going on! @the_flexible_baker !