Monday, February 10, 2014

Peanut butter chocolate muffins (low fat, no oil, high protien, and whole wheat)

After a wild day like today there were only two options. Take a three mile run or bake something and I fell into the later because of the nasty weather outside. So taking my diet into a little consideration I thought I'd try this out and see what happened. Well greatness was born! It satisfys that PB and chocolate craving without blowing your calories for the day! Here's how it's done:

2 large very ripe bananas mashed

2 egg whites

1/2 C sugar

2 tsp vanilla

3/4 C Greek yogurt

1/2 C all purpose flour

1/2 whole wheat flour

1/4 C unsweetened dark cocoa powder

1/4 C unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

1 tsp baking soda

3/4 C dark or semi sweet chocolate chips

1/2 C melted creamy Jiff peanut butter

Peanut butter or chocolate chips to sprinkle on top

Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners.

In a mixer place mashed bananas. Add sugar, eggs ( you can use the whole egg if you'd like. Using  the white just makes it a little less fat) , vanilla, and yogurt and mix well. Sift all the dry ingredients  together in a bowl. Turn mixer to low and add the dry ingredients just till mixed. Stir in the 3/4 c chocolate chips. 

Warm peanut butter in microwave till smooth and melted.

 Place muffin mixture into muffin cups and fill almost full. Spoon a tablespoon of peanut butter and swirl in. Dibble a few chocolate or peanut butter chips on top. Place in oven and bake  about 20 minutes or until centers have proofed up! 


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