I bet when you read toffee, you sat there thinking “really, toffee bro. I don’t have that.” Well, I’m here to tell you to get your hands on some.Get toffee here I really feel toffee is an extremely underrated flavor in the baking world. I know it’s a bit more common overseas, but you rarely find it here in the U.S. I find it to be a very versatile flavoring to work with. Mixes well with chocolates, caramel, and banana just to name a few. If you follow the blog then you know I am a fan of muffins, and use oats in them quite often. A few reasons why I enjoy oat muffins are 1. They are easy to grab, carry, and eat. 2. You can squeeze in all sorts of goodies in muffins like fruits,healthy fats, and good carb sources(oats) 3. They are typically easier to make in the baking world. Great for beginner bakers, which I find a lot of my readers are!
The muffins today embody lots of good flavors everyone loves like caramel and chocolate, throws in a potentially unfamiliar flavor guest toffee , supports you with good fuel, and packs some protein. Let’s check out the details.
Macros: (Makes 8-10) *Macros are for 8*
- Calories – 164
- Fat – 5.7g
- Carbs – 21.9
- Protein – 7g
- 2 Whole Eggs
- 14g Canola Oil *can sub for preferred oil*
- 4 oz Unsweetened Almond Milk
- 122g Unsweetened Applesauce
- 50g Truvia *or preferred granulated sugar*
- 1 Chocolate Nitro Tech Whey *or preferred whey*
- 5g Unsweetened Cocoa Powder
- 11g SF FF Chocolate Pudding Mix
- 100g Old Fashion Oats
- 30g Hersey’s Toffee Bits
- 1/2 tsp salt
- 1 1/2 tsp Baking Powder
- 38g Smuckers Sugar Free Caramel *or preferred topping sauce*
- Grab a large bowl and crack in your eggs. Using a whisk, combine eggs.
- Proceed to then add in the rest of your wet ingredients, whisking after each one to ensure everything gets incorporated.
- Next, add in your dry mix, again one ingredient at a time ensuring everything gets incorporated. *You can use a sifter for your cocoa to help dissolve before adding if you could like.
- Once all ingredients are added and incorporated, place your bowl in the fridge for at least 30 minutes to allow oats to soak up some liquid. Batter will get thicker.
- Once your almost ready to pull out of the fridge, preheat your oven to 350 degrees and spray your muffin pan with non stick spray.
- Using a spoon(I used a small ladle) pour batter evenly into prepared muffin pan.
- Bake on the middle rack for roughly 12-15 minutes. *Cooking times may vary*
- Use the toothpick test to check if done, then take out of the oven and set pans on cooling rack.
- After a few minutes I used a frosting spatula to slowly take each muffin out, ensuring I don’t rush and break it well taking it out. Place back on cooling rack to finish cooling.
- One cool, take caramel sauce of choice and drizzle over the top of your muffins.
- Lastly, pick it up and stuff in your face.
- Oh, and enjoy the fruits of your labor!
Here are a few things you might need!
I’ve also attached a few other links you might like!