| Recipe: |
Adapted from crazyforcrust.com. I amped up the chocolate with the cocoa, splenda, and a bit more chocolate on top. Even with that, they come in at around 100 calories and 17 grams of net carbs each!
Yield: 12 muffins
1 1/4 c. Chocolate Almond Milk (Almond Breeze was recommended and that's what I used)
2 c. All Bran cereal
1 egg
3 T. plain Greek yogurt
1 T. sugar
2 T. Splenda
2 T. cocoa powder
1 T. baking powder
1/4 t. salt
1 c. flour
1/8-1/4 c. mini chocolate chips or chopped chocolate of your choice
Preheat oven to 400 degrees. Line a 12-cup muffin pan with liners and SPRAY LINERS WITH COOKING SPRAY TO PREVENT STICKING... OR JUST FORGET THE LINERS AND GREASE THE PAN.
Place Chocolate Almond Milk in a large bowl. Add bran cereal and let soak for about 2 minutes. Stir in egg and Greek yogurt. Stir in sugar, baking powder, salt and flour. Stir just until combined.
If you're like Bryce and hate messy muffins, mix the chocolate chips into the batter.
Evenly distribute between muffin cups. You can fill the liners pretty full, they won’t rise too much. Sprinkle the tops with chocolate.
Bake for about 14 minutes, until a toothpick comes out almost (but not totally) clean. Serve warm.
Author's note: Best eaten within 2 days. Freeze the leftovers for a quick breakfast or snack! Pop them into the microwave for about 30 seconds straight from the freezer. |