These little guys were so cute and yummy. They were a great way to sneak in healthy protein, fruit and fiber into my daughter’s breakfast routine and she did not know they were good for her. I mean, how can something with a ton of mini chocolate chips be good for you? I froze half of the batch for myself to take on the go for on the way to work. They seem like a nice breakfast treat with a little less guilt than the sugary deliciousness that taunts me at Starbucks.
You can make these less “earthy” by just cutting the whole wheat in half and adding regular flour for the rest, or just go all white flour if you can’t bear the nutty flavor of whole wheat. You can also replace the buttermilk with low fat milk and they would be even better for you! But I think once in a while, a little butterfat in your life is a good thing.
Whole Wheat “Chunky Monkey” Muffins
makes 24 small muffins or 12-14 large ones
Ingredients:
Paper cupcake liners
1 cup old fashioned oats
1 1/2 cup whole wheat flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/2 tsp. salt
1 egg
3/4 cup buttermilk
1/4 low fat milk
3/4 cup mashed ripe bananas
1/2 cup peanut butter (I used no sugar added, natural)
1/3 cup applesauce
1 tsp. vanilla extract
3/4 cup miniature chocolate chip muffins
Topping
1/3 cup packed brown sugar
1/3 cup chopped nuts (any, cashews, dry roasted, almonds)
1/3 cup miniature chocolate chips
Directions:
Preheat oven to 350˚.
In a large bowl, combine all the dry ingredients (so all the way the list, finishing at salt). Mix with a fork and set aside.
In a large bowl, mash the bananas and add the buttermilk, peanut butter, milk, egg, applesauce and vanilla. Whisk until combined and frothy.
Stir in the dry ingredients into the wet with a fork until combined. Mix the chocolate chips until evenly combined. Try not over mix (That is the key to tender muffins. The fork helps to not over mix it).
Place a liner in each cup in your muffin tin. Fill each with the batter until 2/3 full. In a small bowl mix the topping, and sprinkle a tablespoon or so on top of each filled cup. Bake for 13-15 minutes, turning pans halfway through. Bake until tops are lightly golden and the dough springs back to the touch, or toothpick in the center comes out clean. Cool for a few minutes, then remove muffins to cool on a rack. Serve warm.
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