I started this post off about how cold the mornings are becoming and how these breakfast muffins save my life because I’m too lazy to make myself breakfast at 6.30am. I’m too busy hitting the snooze button.
Then I started writing about how my puppy is currently hiding in the corner under the dining table. Because she ate a shoe and knows she did bad, so as soon as I got home her tail went between her legs and she ran and hid under the table.
No kidding. She’ll probably stay there hiding until someone bribes her out with a healthy chocolate muffin (no, I don’t actually feed my dog chocolate. But the smell of it gets her out from under the table).
So moving along, these muffins are like these, in that they are both filling, taste good and are great to grab and go in the early morning on my way out the door.
But these particular breakfast muffins are healthy.
Like, full of oats, wholemeal flour, fruit, calcium and protein. I actually worked out that each muffin only had 1 teaspoon of oil, 1 tablespoon of sugar and 2 teaspoons of chocolate chips. That’s all the bad stuff.
The rest is all good, so eat up.
HEALTHY DOUBLE CHOCOLATE MUFFINS
Adapted from Eat Good 4 Life.
1 banana, mashed
110g applesauce (4 oz)
1/4 cup olive oil
1/3 cup milk
1/2 tsp vanilla
3/4 cup sugar
3/4 cup whole wheat plain flour
1/4 cup cocoa
1 1/4 cup rolled oats
1/2 cup flax meal (or more rolled oats)
3 tsp baking powder
1 tsp salt
1/2 cup dark chocolate chips
Preheat the oven to 180 C (350 F) and line a 12-hole muffin pan with cupcake liners.
In a large bowl, combine banana, applesauce, egg, oil, milk, vanilla and sugar.
Mix in flour, oats, flax meal, baking powder and salt. Stir in the chocolate chips.
Fill each muffin liner with about 2 tablespoons of batter, until it is 3/4 full.
Bake for 20 – 25 minutes, until a skewer inserted comes out clean. Makes 12 muffins.