I’ve made lots of different kinds muffins, but I still love tweaking them to make them healthier.
I’ve mentioned in the past that bakery items were my huge downfall! There was a bakery on my way to work and if there was a parking space in front, you could be sure I was going to make a stop. And these weren’t tiny muffins, they were HUGE muffins that left a grease spot on my napkin from all the butter.
Since I’ve been eating healthier, I’ve still enjoyed my huge ass muffins, except I get to choose what goes in them! The nutritional information is for 6 muffins (made in a jumbo muffin tin).
1 1/2 cups all-purpose flour
1/2 cup nutritional yeast
1/4 cup ground flax seed
2 teaspoons baking powder
1/2 cup brown sugar (loosely packed)
2 tablespoons sugar
2 tablespoons vegetable oil
1 cup skim milk
2 egg whites
1 teaspoon vanilla extract
3 tablespoons chocolate chips
*sprinkle 1 teaspoon of brown sugar on top before baking.
I just mixed everything together in a mixer and filled the muffin tins about 3/4 of the way full. Bake at 375 for about 20 minutes, or until browned on top and a toothpick comes out clean.
I’ve never added nutritional yeast to muffins before. I wasn’t sure how much it would alter the taste, but these came out light and moist and yummy!