I can eat a muffin at any time. Who can’t? With a cup of coffee or tea, what could be better?
Unfortunately if your trying to eat healthy muffins are not a natural choice but with a few tweaks they can be made better. In this recipe, adapted from Jamie Geller, I use unsweetened applesauce and agave syrup instead of sugar and oil.
Muffins are easy to make and of course there is such a great variety. Sweet or savory, many now include veggies baked right in them!
1/2 cup unsweetened applesauce
1/4 cup natural peanut butter (without added sugar or oil)
1/4 cup agave syrup
1 teaspoon vanilla extract
1 cup milk or soy milk, I use Almond Breeze unsweetened vanilla
2 cups white whole wheat flour, I am gluten free so I use a gluten free baking mix
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6-8 packets of splenda, or the equivalent of 1/4-1/3 cup
1/2 cup sugar-free chocolate chips, or you can chop up a bar of high cocoa content chocolate
DirectionsPreheat oven to 350. Line a muffin pan with paper muffin liners. Set aside.
In the bowl of an electric mixer, or using a wire whisk, beat together the applesauce, agave syrup and oil until thick and creamy.
Add vanilla extract and eggs, beating to combine.
Add in the milk and stir until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and Splenda or sugar substitute. Slowly add dry ingredients to mixer, stirring until just combined. Do not over-mix.
Gently fold in the chocolate chips or bits, and stir until evenly distributed.
Use a 1/4 cup measuring cup to fill paper muffin liners with batter. Bake 15-18 minutes, until tops are set.
Chocolate and peanut butter is my not so secret weakness. These muffins will definitely fulfill the craving!
As always, please leave your version of a delicious muffin either in the comments or post your own and link back here. Lets see how many great muffins we can come up with.