Sometimes I surprise myself by making something by just throwing things into a bowl and it coming out not only good, but one of the best muffins I’ve ever made. I think I’ve made about 25 varieties of muffins on here too over the last 3 years!
I was googling chocolate chip muffins, and everything either had an ingredient I didn’t have, or didn’t want to put in. So, I said the heck with it, and did my own thing. That’s totally not like me because I love to start with a recipe at least as a base.
Makes 6 jumbo muffins or 12 regular size muffins
More often than not, I make JUMBO muffins because that’s what I love to eat at bakeries. BUT, we all know how many calories and fat goes into those!
4 tablespoons butter
1/2 cup sugar
1 egg, 2 egg whites
1 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup plain non fat yogurt
1 ripe banana, mashed
1/4 cup ground flax seeds
1/4 chia seeds
1 cup oats
1 TB. of mini chocolate chips (or I used 1 TB. from almond bark chocolate, grated)
*drizzle of chocolate on top if desired.
In my mixer, I blended the sugar and butter for several minutes until light and fluffy. Add the eggs and egg whites next and blend again. Then add the rest of the ingredients, except for the flour until incorporated. Then add the flour last and blend for only a minute until the flour is all blended into the batter.
Divide between 6 JUMBO muffin tins, coated with cooking spray. Bake at 375 for 15-18 minutes or until browned on top and a toothpick comes out clean.
I will make these all the time now!
For each jumbo muffin: 357 calories, 14 grams fat, 54 grams of carbs, 8 grams of protein, 5 grams of fiber.
I figure that’s pretty good for a huge muffin and if that’s all I have for breakfast, it will fit in my healthy eating plan!
This weeks food choice? Cous cous. I have to come up with something creative for that.
Have a great day everyone!