HERE IS THE RECIPE
SUBSTITUTIONS THAT I MAKE:
– I use water instead of milk
– I use maple syrup instead of honey
– I don’t make the peanut butter drizzle
– I add 80-100 grams of chocolate chips
Now, if you care…
I started making muffins as a quick breakfast staple for Chris and I to have throughout the week. We’d been leaning on granola bars and protein bars for breakfast when we were time-strapped, but I felt guilt from the plastic wrapping we’d inevitably throw away each morning.
I wanted to keep our muffin-life ~exciting~ so I was trying new recipes each week. I made donut muffins, sourcream coffee cake muffins, strawberry muffins, and cinnamon buns (like, actual cinnamon buns) before Chris told me he actually prefers the ones with chocolate chips. Which basically means that these muffins are kid-approved, as well as adult-man-approved.
There are a million chocolate chip muffin recipes out there, but not as many that you can feel good about eating everyday.
As far as ingredients go, this one is a winner. There is peanut butter (enough said), oats, bananas and maple syrup as sweetener, Greek yogurt instead of oil. They are quick and easy to mix, and only 15 minutes to bake.
Make them, I’m almost positive they’ll be a new fave for you too. If you don’t like them, there’s probably something wrong with you.