PB Chocolate Chip Muffins

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Happy almost-middle-of-the-week! I had a wonderful, long, extremely fun and relaxing weekend. I fully enjoyed the beautiful weather and it actually felt like a long weekend (in the best way possible).

I am getting ready to dive into the books I’m currently reading (Grace Not Perfection by Emily Ley and The 5 Love Languages by Gary Chapman), but first, I need to share an easy-peasy, healthy muffin recipe with you.

I’m not gonna lie…these are not gourmet, super sweet, bakery-style muffins. These are healthy, idiot-proof, and pretty tasty. I just thought I should give this warning, as these are not a dessert-y muffin, so I didn’t want you to be disappointed if you were expecting dessert for breakfast! This is a definite breakfast muffin that is very low in sugar and doesn’t contain artificial sweeteners to make it fake-sweeter. (Fun fact: I can’t stand artificial sweetener… I don’t know how people get over the aftertaste!)

If you are looking for something sweeter, simply add more chocolate chips or maple syrup, or another sweetener you like!

Having muffins made each week has been a game-changer in the breakfast department. My busy schedule + muffins sitting for me in the kitchen = a happy 7 am Caitlin.

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INGREDIENTS:

  • 1 cup almond flour
  • 1 cup whole wheat flour
  • 1 t baking soda
  • 1/2 t sea salt
  • 1 1/2 cup unsweetened almond milk
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 4 T peanut butter
  • 2 T chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees. Combine dry ingredients. Combine wet ingredients. Combine dry and wet ingredients until batter is moist. Don’t over-mix! Pour into lined or greased muffin tin and bake for 30 minutes or until light golden brown. Let cool and eat in 0.25 seconds!

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Calories: 125
Sugar: 5 g
Carbs: 13 g
Fat: 7 g
Protein: 5 g


 

Have a fantastic week! I’ll see you on Friday to chat about my faves. Oh, and don’t forget to follow me on Instagram to keep up with me between posts. Bye!

2017 REAL Caitlin

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