Category: Muffins


 

Recipe from Debbie Reichert fitness…..for some reason it wouldn’t let be add a link

 

1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cacao
1/2 cup unsweetened applesauce
1 tsp. pure vanilla
1/2 cup plain Greek yogurt
1/2 tsp. cream of tartar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
2 TBSP. ground flax seed
3/4 cup honey
1/2 cup dark chocolate chips

Directions:
Preheat oven to 350 degrees and spray a regular sized muffin tin with non-stick cooking spray.  Set aside.
In a food processor, mix all of the ingredients together, except for the chocolate chips.  Blend until the oats are ground and the mixture is smooth.  Stir in the chocolate chips.
Fill the muffin tins with the mixture and bake for about 12-15 minutes.  Just start watching them closely at minute 12.  If you burn your muffins, you will be sad.  Let the muffins cool for a few minutes before taking them out of the pan.  Then eat them.

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2.5 cups old fashioned oats               1 cup plain low fat greek yogurt                    2 eggs

1/2 cup honey            2 tsp baking powder         1 tsp baking soda               2 TBSP ground flax seed

1 tsp vanilla            2 ripe bananas

1. Preheat oven to 400 degrees (9-13-13 UPDATE: I have recently begun baking these at 350 degrees instead). Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor.

3. Process until everything is mixed together and oats are smooth.

At this point in the process, I decided to actually separate my batter into two different bowls.  I added dark chocolate chips to one and walnuts to the other.  Basically, kid muffins and mommy muffins.

4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.