I love everything about muffins; the smell, the taste, the warmth, everything!!! I love all kinds of muffins, chocolate chip muffins, apple cinnamon muffins, cornbread muffins. But I don’t like muffin tops that cover sexy abs. Luckily, there are tons of tasty, six-pack friendly muffin recipes. This is one of my favorites.
Course
Snack
AuthorL. Smith
Ingredients
Ingredients:
3/4cupwhole wheat flour
1/2cupwhole wheat white flouror all-purpose
1cupoatsrolled or quick-cooking
1/4cupwheat bran
1teaspoonbaking powder
1 1/2teaspoonsbaking soda
1 1/2teaspoonskosher salt
1/4cupbrown sugar
1/3cuphoney
1cuppeanut butteror reduce to ½ cup to lower calories
1/2cupgreek yogurt
1eggs
1teaspoonvanilla extract
7/8cupmilkI used whole milk
1/3cupchocolate chips
Instructions
Instructions
Preheat oven to 375° and line or spray 15 muffin cups. [I actually baked 12 and then baked the remaining 3 separately. These muffins aren’t too finicky)
In a large bowl whisk together flours, oats, bran, soda, baking powder, and salt. Set aside.
In a medium bowl whisk together sugar, honey, peanut butter, yogurt, egg, vanilla extract, and milk until completely incorporated.
Fold the flour mixture into the wet mixture and mix until few lumps remain. Fold in chocolate chips being careful not to overmix. Two or three folds should do it.
Scoop the batter into muffin tins using a 2” cookie or ice cream scoop, filling them all the way to the top.
Let the muffins sit out for 15 minutes prior to baking (or you can skip this step).
Bake 12-15 minutes or until a toothpick comes out with some clinging crumbs. Be very careful not to over bake. A minute can make the difference. Seriously.
Let cool 2 minutes in tins until quickly removing the muffins to cool completely on a wire rack.
Store in a sealed container or freeze for an easy breakfast / snack! Microwave for 25-30 seconds on high to thaw. It is best not to nuke them too long.
Recipe Notes
Notes: Recipe adapted from A Kitchen Addiction. Found via The Cooking Actress