Power Breakfast Muffins

I never add any sugar to my recipes, and substituted with honey or agave. Making these muffins not overly sweet. Since I have been eating clean, I honestly don’t miss the sweetness in certain foods.  That said, if you are looking for a sweeter muffin, then use the sugar that is called for in the original recipe, or you can always use more honey than I did.  But play around with it and make it your own.

Ingredients

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips

Directions

  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in dark chocolate chips.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
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