Soft and Moist Chocolate Muffins

Soft chocolate muffins with a tender crumb with little morsels of chocolate mixed throughout! I used milk, oil, and sour cream to keep these babies moist while utilizing the egg for structure. Usually, cocoa powder dries out recipes like crazy but with just the right amount of wet ingredients you can still get amazing results.

If you don’t have sour cream you can also use plain greek yogurt. You can also use melted butter in a pinch if you’re all out of vegetable oil (just expect a slightly drier muffin).

Dutch Processed Versus Regular Cocoa Powder

If we were going to be making a chocolate cake or brownies I might say opt for the dutch processed cocoa, simply because it’s a stronger chocolatey taste and less bitter. They are processed differently and can definitely be substituted one for the other. However, the classic Hershey’s will work just as well in this recipe. You can’t really tell a difference in this muffin recipe

Three Tips for Success

Your homemade chocolate muffins will go from good to great by following these three simple steps.

• Instant Coffee Granules: this is an optional ingredient that brings out all of the chocolatey flavor. I highly recommend adding it in.
• Room Temperature Ingredients: using room temperature ingredients ensures a well mixed batter without overmixing.
• Don’t Overmix: overmixing leads to tough chewy muffins. Yuck! Try not to overmix once the wet ingredients have been added.

How to Make Double Chocolate Muffins

For full details on how to make these double chocolate muffins, see the recipe card down below

Prep and Preheat

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside. Alternately, spray each muffin tin with nonstick cooking spray and set it aside.

Combine Dry Ingredients

To make the muffin batter, whisk flour, cocoa, brown sugar, baking powder, salt, and instant coffee granules together until combined. Create a well in the center of the dry ingredients.

Mix in Wet Ingredients

Into the well of dry ingredients, add in the remaining wet ingredients: sour cream, milk, egg, oil, and vanilla. Stir together to create muffin batter, being sure not to over mix.

Add Chocolate Chips

Add 1/2 cup mini chocolate chips into the batter and stir to combine.

Scoop and Bake

Using an ice cream scoop, scoop muffin batter into the prepared muffin tin. Top with remaining 1/4 cup of mini chocolate chips and bake 12 to 15 minutes or until they are puffed and cooked all the way through.

Mini Chocolate Muffins

To make mini chocolate muffins prepare and fill a mini muffin tin (24 wells) with liners and batter. Preheat the oven to 350 degrees F and bake for 5-7 minutes or until a toothpick comes out clean.

Jumbo Chocolate Muffins

To make jumbo chocolate muffins prepare and fill a jumbo muffin tin (6 wells) with liners and batter. Preheat the oven to 350 degrees F and bake for 25-30 minutes or until a toothpick comes out clean.

Storing and Freezing Instructions

Store covered at room temperature for up to 5 days or in the fridge for up to a week! I love these warm but I also enjoy them cold. It’s something about those solid mini chocolate chips!

To freeze, store them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or in the fridge and reheat, if desired.

More Muffin Recipes to Try!

• Chocolate Protein Muffins
• Mini Chocolate Donut Muffins
• Chocolate Cream Cheese Muffins
• Banana Chocolate Chip Muffin Tops

That’s it! A super simple and classic Double Chocolate Muffin recipe just waiting to be made!

The printable recipe card is down below, enjoy

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Double Chocolate Muffins

Craving some chocolate for breakfast? Try these Double Chocolate Muffins! Soft and chocolatey batter that is topped with chocolate chips and baked to perfection.

Course Breakfast

Cuisine American

Keyword chocolate muffins, double chocolate muffins

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 233kcal

Equipment

• 1 muffin tin

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup dutch processed cocoa
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon instant coffee granules optional
• 1/2 cup sour cream or plain greek yogurt
• 2/3 cup milk
• 1 large egg
• 5 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla
• 3/4 cup mini chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside. Alternately, spray each muffin tin with nonstick cooking spray and set aside.
• To make the muffin batter, whisk flour, cocoa, brown sugar, baking powder, salt and instant coffee granules together until combined. Create a well in the center of the dry ingredients.
  
• Into the well of dry ingredients, add in the remaining wet ingredients: sour cream, milk, egg, oil and vanilla. Stir together to create chocolate muffin batter, being sure not to over mix.
  
• Add in 1/2 cup mini chocolate chips into the batter and stir to combine.
  
• Using an ice cream scoop, scoop muffin batter into prepared muffin tin. Top with remaining 1/4 cup of mini chocolate chips and bake 12 to 15 minutes or until they are puffed and cooked all the way through.
  

Nutrition

Calories: 233kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 170mg | Potassium: 191mg | Fiber: 2g | Sugar: 17g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg

The post Double Chocolate Muffins appeared first on Lauren's Latest.

Chocolate Chip Muffins: A Recipe Overview

Today, I am so thrilled to be sharing an all new muffin recipe for Chocolate Chip Muffins! This is a classic choice for a muffin flavor and I know so many of you will love these! Here is a quick overview:

• Recipe Overview: made with simple pantry ingredients in only one bowl, this chocolate chip muffin recipe is one you will want to save for years to come! The batter is lightly sweetened and stays moist after baking thanks to the melted coconut oil and sour cream.
• Taste: these muffins aren’t too sweet, but certainly will hit that sweet tooth for breakfast. The batter is purposely less sweet to make up for the chocolate chips and turbinado sugar.
• Texture: Soft muffins with a tender crumb, these are so delicious! As long as you don’t over mix the batter, they won’t get tough.

How to Make Chocolate Chip Muffins

I love this Chocolate Chip Muffin Recipe for so many reasons! It’s made in one bowl, it requires pantry ingredients, it stays moist thanks to the melted coconut oil and the sour cream and the overall texture cannot be beat. Here’s how to make them:

Make the Muffin Batter

Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.

In a large bowl, whisk flour, sugar, baking powder and salt together. Create a well in the center and add in wet ingredients: sour cream, milk, egg, coconut oil and vanilla. Stir until just combined. A few small lumps are fine. Fold in chocolate chips.

Do Not Over Mix

Getting a soft and tender muffin comes down to how much gluten has developed in the batter before baking. Over mixing forms those gluten strands, giving you a tough muffin. Think of kneading bread or pizza dough. You want a chewy finished product, right? That’s not what we’re going for here. We want to stir a little as possible to keep it tender.

Bake and Cool

Using an ice cream scoop, divide batter evenly between muffin tins. Top with turbinado sugar (optional). Bake for 15 minutes or until muffins are golden brown and thoroughly cooked. Cool 10 minutes before removing from tins and serving. Enjoy plain or with butter.

Simple Substitutes

While I would highly recommend making this recipe as stated, feel free to change the recipe using my recommended substitutions and based on what you have on hand.

Melted Butter or Vegetable Oil for Coconut Oil

While I love the slight hint of coconut flavor you get from the melted coconut oil this recipe calls for, I realize not everyone will have that in their pantries. That’s why melted butter or even vegetable oil can work as an easy substitute 1:1. Butter has that delicious flavor, but vegetable oil is a great, all purpose, flavorless choice. I do not recommend using margarine or a strongly flavored oil (like extra virgin olive oil).

Using Different Kinds of Chocolate Chips

While most kitchens will have semi sweet chocolate chips readily available, its not the only possible kind of chocolate chip to use. Keep in mind the batter isn’t that sweet on its own, so the chocolate chips do add that sweet flavor you will need. Semi sweet and milk chocolate chips are great options. While dark chocolate chips (or chunks) would be good too, keep in mind the muffins won’t be very sweet.

Baking Powder and Baking Soda are Not Interchangeable!

So, I don’t have a substitute for baking powder, but let this be your warning that they are not interchangeable in this recipe! Baking powder is a great leavening agent for cakes, scones, biscuits and baked goods where you are wanting a big lift. Baking soda is a different kind of leavening, but one that isn’t as reliable in this application.

Storage Directions

You can store these Chocolate Chip Muffins in air tight containers on the counter for up to three days OR in the refrigerator for up to 5 days. These also freeze beautifully. As long as they are wrapped well, they will last up ti 3 months in the freezer. Simply microwave 10-15 seconds or until warmed through before eating.

Making Muffins Sweeter

This batter recipe for chocolate chip muffins is naturally not as sweet as some of my other muffin recipes on my site for a couple of reasons: (1) because we add a full cup of chocolate chips! Those add lots of sweetness and flavor. (2) I sprinkle the tops with turbinado sugar which obviously adds another level of sweetness, making it so the batter doesn’t need to be as sweet. If you would like these a little sweeter, sprinkle in a few more chocolate chips and turbinado sugar.

Other Muffin Recipes You Will Love:

I love a good muffin and certainly have a bunch of recipes to choose from. These are my favorites:

• Morning Glory Muffins
• Bakery-Style Blueberry Muffins (the lemon sugar sprinkled on top make these AMAZING)
• Cinnamon Muffins
• Banana Nut Muffins
• Double Chocolate Muffins
• Lemon Poppyseed Muffins
• Pumpkin Muffins (great in the Fall!)

Anyways, I hope you love this recipe as much as me and my family did! One batch was gone in a flash over at my house which is always a good sign. Be sure to save/print/pin/bookmark this one. She’s a keeper.

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Chocolate Chip Muffins

Made with simple pantry ingredients in only one bowl, this Chocolate Chip Muffin Recipe is one you will want to save for years to come! The batter is lightly sweetened and stays moist after baking thanks to the melted coconut oil and sour cream.

Course Breads, Breakfast

Cuisine American

Keyword Chocolate Chip Muffins, muffin recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 270kcal

Equipment

• 1 muffin tin

Ingredients

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream or plain greek yogurt
• 2/3 cup milk
• 1 whole egg
• 5 tablespoons coconut oil or butter (melted)
• 1 teaspoon vanilla extract
• 1 cup chocolate chips milk chocolate or semi sweet
• 2 tablespoons turbinado sugar optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
• In a large bowl, whisk flour, sugar, baking powder and salt together. Create a well in the center and add in wet ingredients: sour cream, milk, egg, coconut oil and vanilla. Stir until just combined. A few small lumps are fine. Fold in chocolate chips.
• Using an ice cream scoop, divide batter evenly between muffin tins. Top with turbinado sugar (optional). Bake for 15 minutes or until muffins are golden brown and thoroughly cooked. Cool 10 minutes before removing from tins and serving. Enjoy plain or with butter.

Nutrition

Calories: 270kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 122mg | Potassium: 122mg | Fiber: 1g | Sugar: 21g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

The post Chocolate Chip Muffins appeared first on Lauren's Latest.

Nutritious and Delicious Muffins

This is a recipe worth making and not just because this is a way you can get your kids to eat veggies willingly! Mwahaha! I love hiding veggies from my kids. This recipe is based on my mom’s carrot muffin recipe, but I added in a bunch of fun goodies like grated zucchini, chopped walnuts, shredded coconut, unsweetened applesauce and replaced a lot of the processed sugar with real maple syrup. Lots of goodies shoved into these soft and sweet Morning Glory Muffins. YUM.

How to Make Morning Glory Muffins

Believe it or not, the hardest part of this recipe is grating all the veggies, which is not hard at all, just mostly time consuming. Besides that, it’s a very straight forward recipe. All the increments and more detailed instructions are found in the recipe card below.

Preheat + Prep

Preheat oven. Line muffin tins with paper liners and set aside.

Make Muffin Batter

In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt and coconut and walnuts together until combined. Add in the grated zucchini and carrot. Pour in applesauce, maple syrup, eggs, oil and vanilla. Stir until just combined.

Fill Muffin Tins + Bake

Scoop into prepared muffin tins. Bake until toothpick comes out clean. Serve warm.

Gluten Free Option

Yes, you can make these muffins gluten free! Simply substitute the all purpose flour for Pamela’s Gluten Free Flour Blend at a 1:1 ratio. It’s the only flour blend I consistently get great results with. Bob’s Red Mill also has a decent flour blend, but I much prefer Pamela’s.

Add-in Variations

After a quick google search, I realized that there are several different versions of Morning Glory Muffins, all with different variations of the following ingredients. If you’d like to experiment and make this recipe your own, feel free to switch it up with ingredients you’d prefer or whatever you have on hand:

• grated carrots
• grated zucchini (wring out well before using)
• finely chopped pineapple (drain thoroughly)
• grated apple
• raisins
• craisins
• Chopped almonds, pecans or walnuts
• pepitas
• sunflower seeds

Not only do you get a lovely spiced muffin, but you get extra boost of vitamins from the grated veggies, nuts and seeds!

Storing Morning Glory Muffins

Muffins can be stored in an airtight container at room temperature for up to 4 days.

Make Ahead + Freeze

These also freeze really well! Allow to cool completely before placing in a freezer safe container or ziploc bag. Remove as much air as possible. Muffins will stay fresh for up to 2-3 months.

Love Morning Glory Muffins? Try these other recipes:

• Bakery Style Pumpkin Muffins
• Chocolate Chip Muffins
• Skinny Mini Banana Muffins
• Pumpkin Swirl Donut Bread
• Lemon Poppy Seed Muffins

Anyways, be sure to save/print/pin/bookmark this recipe because its a good one you won’t ever want to forget! So tasty.

Have a great day, friends.

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Morning Glory Muffins

Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you’ll love having these on hand.

Course Breakfast

Cuisine American

Keyword Morning Glory Muffins

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 21 muffins

Calories 189kcal

Author Lauren Brennan

Ingredients

• 3/4 cup granulated sugar
• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped walnuts
• 1 cup grated zucchini wrung out
• 2 cups grated carrot
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
• In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt, coconut and walnuts until combined. Add in zucchini and carrot and stir. Create a well in the center of the dry ingredients and add in the wet ingredients. Whisk the wet ingredients together and then start to incorporate the dry into the wet using a rubber spatula until just combined. Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs. Cool 7 minutes in the pan and then transfer to a cooling rack.
• Store in an airtight container for up to 3 days OR freeze for up to 2 months.

Video

Nutrition

Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 184mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2080IU | Vitamin C: 1.8mg | Calcium: 23mg | Iron: 0.9mg

The post Morning Glory Muffins appeared first on Lauren's Latest.

Being in Maine and getting bombarded with all the fresh summer blueberry treats, I have gotten pretty well versed in the blueberry muffin game. As much as I love my Morning Glory or Banana Bread Muffins, its these easy blueberry muffins that have my heart.

Why this Blueberry Muffin Recipe?

After being a pro recipe developer for almost 10 years, I’ve come to know what goes into a good muffin.

Create a moist crumb: this is just a fancy way of saying you want to keep your baked goods moist! No one likes a dry cake or scone or muffin. Vegetable oil and sour cream are key.

Do not over stir. Mixing your batter more than necessary will develop more gluten than you want in a blueberry muffin batter, thus giving you a tough finished product. Stir until the dry ingredients are *just* incorporated. Leaving a few small lumps is fine.

Top with lemon sugar. This is a trick my mom did growing up with her homemade blueberry muffins that I have gladly adopted. Simply stir lemon zest into a little granulated sugar and sprinkle on top of the muffin batter before baking. It’s a small addition that makes a world of difference.

Do not over bake. This goes hand in hand with keeping a moist crumb in these blueberry muffins. Over baking will create a dry finished product which isn’t nearly as delicious. Start checking your muffins for doneness at 15 minutes.

How to Make Blueberry Muffins

You only need a handful of pantry ingredients and a few extra minutes to make these beauties! For full recipe details, see the printable recipe card down below.

Preheat + Prep

Preheat oven. Line a muffin tin with paper liners and set aside.

Make Muffin Batter

In a large bowl, whisk oil, sugar, egg, vanilla, sour cream and milk together until well combined. In a separate small bowl, stir flour, baking powder, baking soda and salt together and incorporate into wet ingredients.

Fold in Fresh Blueberries + Add to Muffin Tin

Fold in 1 cup fresh blueberries by hand and scoop into prepared muffin tin. Top with extra fresh blueberries and lemon sugar.

Bake + Cool

Bake until just baked and lightly golden.

Cool slightly before serving.

Fresh or Frozen Blueberries?

This muffin recipe calls for fresh blueberries. Since we have been spoiled on vacation in Maine with big, beautiful fresh blueberries, that is what we prefer. But, come winter, that is just not possible. Frozen berries are perfectly fine to use if that is all you have. Growing up, my mom made blueberry muffins exclusively with frozen berries.

How to Substitute Frozen Blueberries for Fresh

Simply measure out the 1 1/2 cups of frozen berries and toss together with 2 tablespoons all purpose flour. This will help with the extra moisture. Use in place of the fresh, just as the recipe states. Just be sure to not over mix to help prevent streaking. After a quick bake in the oven, you too will have delicious and moist blueberry muffins regardless of the time of year.

Storing

Once your muffins are completely cooled, place in an airtight container. Muffins can be stored at room temperature for 2-4 days!

Make Ahead + Freeze

To freeze blueberry muffins, place in an airtight + freezer safe container or ziploc bag, removing as much air as possible. Muffins will stay fresh in the freezer for up to 2 months. To Thaw, remove from the freezer and place in the fridge overnight.

Like this Homemade Muffin Recipe? Try these:

• Bakery Style Pumpkin Muffins
• Banana Bread Muffins
• Morning Glory Muffins
• Chocolate Chip Muffins
• Whole Wheat Carrot Muffins
• Coconut Almond Muffins
• Blackberry Yogurt Muffins
• Skinny Mini Banana Muffins

More Blueberry Recipes to Try!

• Lemon Blueberry Coffee Cake
• Lemon Blueberry Bars
• Lemon Blueberry Cheesecake
• Blueberry Cinnamon Rolls
• Blueberry Hand Pies

Grab the printable recipe below and be sure to print/pin/bookmark/save these easy blueberry muffins.

Have a great day, friends! xo

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Blueberry Muffins

Moist and delicious, these blueberry muffins are made easy using sour cream, fresh blueberries and baked with a simple lemon sugar.

Course Breads, Breakfast

Cuisine American

Keyword blueberry muffins

Prep Time 10 minutes

Cook Time 20 minutes

Servings 12 muffins

Calories 223kcal

Author Lauren’s Latest

Ingredients

• 6 tablespoons vegetable oil
• 3/4 cup granulated sugar
• 1 large egg
• 3/4 teaspoon vanilla
• 1/2 cup sour cream
• 2 tablespoons milk
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups blueberries divided
• 1/4 cup granulated sugar
• 1 lemon zested

Instructions

• Preheat oven to 350 degrees. Line 12 muffin cups with paper liners and set aside.
• In a large bowl, stir oil, sugar, egg, vanilla, sour cream and milk together until well combined.
• In a small bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet and stir until just combined.
• Fold in 1 cup fresh blueberries by hand. Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with a 2-3 fresh blueberries.
• In a small bowl, stir lemon zest together with granulated sugar to create lemon sugar. Sprinkle evenly over each muffin.
• Bake 18-20 minutes or until a toothpick comes out clean.  Enjoy warm or at room temperature. 

Nutrition

Calories: 223kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg

The post Bakery-Style Blueberry Muffins appeared first on Lauren's Latest.

How I Keep These Muffins Moist

An issue that a lot of recipes online run into is keeping muffins moist. I’ve made quite a few muffin recipes in my day and have found just the right combination of ingredients to keep things nice and soft. Here’s how I do it for this banana nut muffin recipe:

• Oil: The first ingredient is oil. I like using vegtable or canola oil but you can use any light flavored oil, such as grapeseed oil. Or even melted butter!
• Sour Cream: The addition of sour cream brings not only that slightly tangy flavor but also tons of moisture. A great substitute for this ingredient is greek yogurt.
• Ripe Bananas: And lastly is using ripe bananas. Wait till those peels go brown! You can always freeze ripe bananas and pull them out when you’re ready to use.

Banana Nut Muffin Additions

While my kids prefer their banana muffins without nuts, I prefer them with! I love the crunch and the texture they bring and walnuts are just a classic combination with banana. You can also add or substitute other ingredients into this recipe to create your own version. Here are some ideas:

• oatmeal
• other kinds of nuts
• chocolate chips
• peanut butter swirl
• peanut butter chips

How to Make Banana Nut Muffins

You should find this recipe to be simple, easy to throw together, and delicious, especially with lots of butter on a warm muffin. For full details on how to make banana nut muffins see the recipe card down below

Preheat Oven + Prep Pan

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners and set them aside. Of course, you can just spray your pans with nonstick cooking spray and forgo the paper liners.

Can I make mini banana nut muffins?

Yes! If you have a mini cupcake pan you can absolutely make mini muffins! Line the tin with mini paper liners or spray well with nonstick cooking spray. Your baking time should be shorter, bake until a toothpick comes out clean!

Make Muffin Batter

In a large bowl, stir oil, sugar, egg, and vanilla together until well combined. Stir in mashed banana and sour cream. Pour flour, baking powder, baking soda, and salt into the wet ingredients and stir until just combined. Fold in chopped walnuts (or any other additional ingredients you want).

Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with more walnuts.

Bake

Bake 18-20 minutes or until a toothpick comes out clean.  Enjoy warm or at room temperature. 

Storing Banana Nut Muffins

Banana Nut Muffins are best enjoyed the same day as making them! However, that doesn’t mean you can’t keep them for later. Store in an airtight container, at room temperature for up to 3 days. Or in the fridge for a week!

Also, I highly recommend warming these up in the microwave and slathering some butter on these babies!

More Banana Muffins to Try!

• Blueberry Banana Muffins (Macro Friendly)
• Skinny Banana Muffins
• Whole Wheat Banana Muffins
• Banana Almond Butter Muffins
• {Eggless} Banana Chocolate Chip Muffin Tops
• Banana Bread Muffins

Try these Banana Nut Muffins out soon! You and your family are sure to gobble them up in no time.

The printable recipe card is down below, enjoy

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Banana Nut Muffins

These Banana Nut Muffins are the best of two worlds. Combining two of my banana-based recipes was one of the best ideas I've ever had.

Course Breakfast

Cuisine American

Keyword banana nut muffins

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 muffins

Calories 183kcal

Ingredients

• 6 tablespoons vegetable oil or canola oil
• 3/4 cup granulated sugar
• 1 whole egg
• 3/4 teaspoon vanilla extract
• 2 whole ripe bananas mashed
• 1/4 cup sour cream or plain greek yogurt
• 1 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup walnuts plus more for the top

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line 12 muffin cups with paper liners and set them aside.
• In a large bowl, stir oil, sugar, egg, and vanilla together until well combined. Stir in mashed banana and sour cream.
  
• Pour dry ingredients into wet and stir until just combined.
  
• Fold in chopped walnuts.
  
• Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with more walnuts (optional).
  
• Bake 18-20 minutes or until a toothpick comes out clean.  Enjoy warm or at room temperature. 
  

Nutrition

Calories: 183kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 76mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin A: 30IU | Calcium: 24mg | Iron: 1mg

The post Banana Nut Muffins appeared first on Lauren's Latest.

Main Ingredients Needed

After testing and retesting several recipes, I found the best ingredients for creating a moist, light, sweet crumb for these pumpkin muffins were:

• Whole Wheat Flour – you could also use regular all-purpose flour here. This fills out the muffins.
• Brown Sugar + Honey – these two are used to sweeten.
• Pumpkin Pie Spice + Cinnamon – these two are used for warm flavor. If you can’t find pumpkin pie spice you can replace it with nutmeg in a pinch!
• Baking Powder + Baking Soda – these are our leavening agents which makes these little babies light and fluffy.
• Salt – to balance and enhance the flavors.
• Eggs – this is used for structure and texture.
• Pumpkin Puree – do not confuse this for pumpkin pie filling! Pumpkin pie filling is pre-sweetened and spiced already whereas pumpkin puree is purely blended up cooked pumpkin. That’s what we want! You can find this canned in the baking aisle at the store.
• Oil – you can use vegetable oil, canola oil or a light olive oil. Pretty much any oil that is light tasting.
• Vanilla – for flavor.
• Pepitas – these top each muffin and make them look like they came straight from your local bakery. Plus they’re yummy and give great texture.

What are pepitas? Do I have to use them?

Pepitas are pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. See those green-looking seeds on top of my muffins? Those are pepitas. And if you don’t like them or can’t find them, you do not have to use them!

Are Pumpkin Muffins Healthy?

Because the recipe does call for whole wheat flour, honey, pepitas, olive oil, and pumpkin puree, these could be considered a healthy muffin, though it depends on your definition of ‘healthy’. Ha!

Pumpkin Chocolate Chip Muffins

Keep your pumpkin muffins plain or better yet, try substituting a few chocolate chips!

You can easily adapt this recipe into a pumpkin chocolate chip muffin by folding 1/2 cup chocolate chips into the batter and then topping each muffin with a few extra chocolate chips before baking. Easy and delicious!

How to Make Pumpkin Muffins

Believe it or not, it only takes about 30 minutes, one bowl, and a handful of pantry ingredients to make these easy muffins from scratch. For full details on how to make Pumpkin Muffins, see the recipe card down below

Make Pumpkin Muffin Batter

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set it aside. If you don’t have liners, spray your muffin tin super well with nonstick cooking spray!

In a large bowl, whisk all the dry ingredients together until combined. Create a well in the center.

Measure and pour remaining wet ingredients into the well. Slowly incorporate the wet ingredients in with the dry. Stir until just combined.

How to Prevent Gummy Muffins:

When I say stir until just combined, I mean it friends. Doing this ensures that these muffins turn out light and fluffy, not gummy, and weighed down. If you get gummy muffins it’s because you overmixed your batter (causing too much gluten in the flour to form).

Scoop and Bake

Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.

Bake for 20 minutes or until completely cooked. Remove and cool for 5 minutes before removing and serving.

How Will You Know When the Muffins Are Done?

Since these muffins are tinted an orange color you can’t really look for those signature golden brown edges that indicate doneness. Instead, stick a toothpick in the middle of a muffin. If it comes out clean or mostly clean they’re done!

Storing Pumpkin Muffins

Store any leftover pumpkin muffins in an airtight container for up to 4 days. You don’t need to store them in the fridge, in fact, I don’t recommend storing them in the fridge. Doing so could lead to them drying out.

Can I Freeze These?

You absolutely can freeze these pumpkin muffins! Store in an airtight freezer-safe container for up to 3 months. Thaw and enjoy at room temperature.

More Muffin Recipes to Try!

• Healthy Pumpkin Muffins
• Glazed Pumpkin Bran Muffins
• Mini Pumpkin Chocolate Chip Muffins
• Morning Glory Muffins
• Lemon Poppy Seed Muffins

For a full list of all my pumpkin recipes available on my site, click here.

Below is the printable recipe card. Be sure to print/save/bookmark/pin this one because it’s a great one you’re not going to want to lose this one! Have a great day, friends!

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Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Course Breakfast

Cuisine American

Keyword healthy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 14 muffins

Calories 199kcal

Author Lauren Brennan

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup canned pumpkin puree
• 1/2 cup vegetable oil or canola or light olive oil
• 1/2 cup honey
• 1 teaspoon vanilla
• 1/4 cup pepitas

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
• In a large bowl, stir all dry ingredients until well mixed. Create a well in the center and add in the eggs, pumpkin, oil, honey, and vanilla. Stir until dry ingredients are just absorbed. Scoop into muffin tins 2/3 way full and top with a sprinkling of pepitas.
• Bake 20 minutes or until completely cooked. Remove and cool 5 minutes before removing and serving.

Notes

For Pumpkin Chocolate Chip Muffins: fold in 1/2 cup semi sweet chocolate chips into the batter. Scoop into muffin tins and sprinkle with a few extra chocolate chips before baking.

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2077IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Bakery-Style Pumpkin Muffins appeared first on Lauren's Latest.

What Makes Cinnamon Muffins So Fluffy?

After developing over 20 unique muffin recipes I think I’ve got the fluffy factor figured out. Here are a couple of things I do to ensure these Cinnamon Muffins turn out soft and fluffy, every time!

• Dry Ingredients – first off, I mix the dry ingredients before incorporating any of the wet ingredients in. This allows for an even distribution of the baking powder (as well as the cinnamon) without developing gluten in the flour. The formation of gluten, caused by overmixing, is what makes most muffin recipes fail.
• Wet Ingredients – I also have the perfect mix of wet ingredients to ensure a moist but not weighed down muffin. Plus eggs for essential structure.
• Mixing – when it comes to mixing, we do so just until the batter is formed. Any overmixing could cause hard and/or dry muffins.
• Baking – next up is the baking temp and time. We keep things low-ish at 375 degrees F and bake for about 15-20 minutes. Every oven is different so be sure to use an oven thermometer to make sure your oven is preheated correctly.

Main Ingredients Needed

Gather up these common baking ingredients to start making these Cinnamon Muffins! I bet you already have everything on hand.

• Flour – this fills out our muffins. Using almond flour is a great way to make these gluten-free, however fair warning, I haven’t tested this recipe with almond flour. So if you do, let me know how it went in the comments below
• Sugar + Cinnamon – to sweeten and flavor inside and out!
• Salt – to enhance the flavors.
• Baking Powder – this is our leavening agent.
• Eggs – to add structure and texture.
• Butter – for moisture and flavor. Used to help coat the cinnamon sugar on the outside too!
• Whole Milk – for moisture. You may be tempted to use buttermilk instead of milk for these cinnamon muffins. I highly advise you not to! Using buttermilk alongside baking powder messes with the acidity and will mess with the leavening process.

Cinnamon Muffin Variations

Here’s my take on common variations to this recipe:

• Adding Fruit – I would personally stray away from adding fruits to this cinnamon muffin recipe. Fruit adds too much moisture and the muffins tend to underbake and sink. But if you are looking for a fruit filled muffin recipe check out my Blackberry Yogurt Muffins.
• Adding Nuts – you can absolutely add some nuts to this recipe. Try toasting them before mixing them by hand into the batter.
• Adding Nutmeg – I opted to just use cinnamon however you could definitely add a pinch of nutmeg to the mix for another note of flavor.

How to Make Cinnamon Muffins

For full details on how to make these Cinnamon Muffins, see the recipe card down below

Make the Muffin Batter

Preheat oven to 375 degrees F. Spray a light-colored muffin tin with nonstick cooking spray and set aside.

Add the flour, cinnamon, sugar, salt, and baking powder to a clean, deep bowl. Whisk to combine. Create a well in the center. To the well, add in the milk, eggs, and melted butter. Beat with a whisk to break up the eggs, then switch to a rubber spatula or spoon, to finish stirring batter together.

Bake the Muffins

Scoop into prepared muffin tin and bake 15-20 minutes or until golden brown. Remove from oven and cool 15 minutes or until you can handle the muffins comfortably.

How do I know when cinnamon muffins are done?

Just like when baking a cake or cupcakes, you will want to use a toothpick or wooden skewer to test for doneness. If it comes out mostly clean or even with a few moist crumbs, your muffins are done. Another cue to look for is golden brown edges.

Dip in Butter and Cinnamon Sugar

While muffins are cooling, melt butter and in a separate bowl combine granulated sugar with cinnamon.

Dip muffins into melted butter, then cinnamon sugar. So delicious warm, but be sure to store any leftover muffins in an airtight container at room temperature. Microwave gently 10-15 seconds before enjoying for maximum flavor and texture.

How to Serve Cinnamon Muffins

These Cinnamon Muffins are killer plain. They’re sweet, spicy, and buttery! They’re perfect for busy mornings when you want something yummy without needing to dress it up. However, if you do want to add toppings here’s what I’d suggest:

• plain butter
• honey butter
• syrup (such as maple or cinnamon roll syrup)
• jams
• nut butters (hello pb and nutella!)

Can I Make These into Mini Cinnamon Muffins?

You absolutely can! Instead of using a regular-sized muffin tin, find a mini one (like this one). Be sure it is light in color (to ensure even baking) and prep as you normally would. Then when you are ready, bake at 375 for 7-9 minutes. Cool and then coat with cinnamon sugar as you normally would.

The results? Super cute, super tasty mini Cinnamon Muffins.

Storing + Freezing Cinnamon Muffins

Store any leftover cinnamon muffins in an airtight container (I like to use a gallon-sized Ziploc bag) and store them at room temperature for up to a week!

You can also freeze these babies for up to three months.

More Cinnamon Breakfasts to Try!

• Homemade Granola
• Cinnamon Streusel Coffee Cake
• Cinnamon Biscuits
• The Best Ever Cinnamon Rolls
• Cinnamon Toast Crunch Encrusted French Toast (this one is crazy but amazing)

More Muffin Recipes to Try!

• Bakery-Style Blueberry Muffins
• Chocolate Chip Muffins
• Chocolate Protein Muffins
• Morning Glory Muffins

The printable recipe card is down below, enjoy!

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Cinnamon Muffins

These tasty Cinnamon Muffins and baked soft and tender then dipped in melted butter and coated in cinnamon sugar. So addicting!

Course Breakfast

Cuisine American

Keyword cinnamon muffins

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 servings

Calories 157kcal

Ingredients

For the Muffins:

• 2 cups all purpose flour
• 6 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 2 eggs
• 1/4 cup butter melted
• 1 cup whole milk

For the Exterior Coating:

• 1/2 cup salted butter melted
• 1/2 cup granulated sugar
• 1 tablespoon cinnamon

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Spray a light colored muffin tin with nonstick cooking spray and set aside.
• Add the flour, cinnamon, sugar, salt, and baking powder to a clean deep bowl. Whisk to combine. Create a well in the center. To the well, add in the milk, eggs and melted butter. Beat with a whisk to break up the eggs, then switch to a rubber spatula or spoon to finish stirring batter together.
• Scoop into prepared muffin tin and bake 15-20 minutes or until golden brown.
• Remove from oven and cool 15 minutes or until you can handle the muffins comfortably. While muffins are cooling, melt butter and combine granulated sugar with cinnamon.
• Dip muffins into melted butter, then cinnamon sugar.

Nutrition

Calories: 157kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 151mg | Potassium: 162mg | Fiber: 1g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

The post Cinnamon Muffins appeared first on Lauren's Latest.

Lemon Poppy Seed Muffins

The lemon lover in me is freaking out just a tad because I’m so excited to be sharing these lemon poppy seed muffins with you today! I have no idea why I haven’t shared this ever before because it seems like such a basic recipe, but here we are! If you like muffins or lemon flavored anything (*raises both hands) read on!

What Are Lemon Poppy Seed Muffins Made Of? | Main Ingredients

Just like any other muffin recipe or baked good, this recipe is made up of wet ingredients (like eggs, butter, sour cream and milk) and dry ingredients (like all purpose flour, salt, baking powder and baking soda). These muffins are unique because they also include lemon zest, lemon juice, almond extract and poppy seeds! Obviously you need lemons and poppy seeds for lemon poppy seed muffins. The almond extract is classically added to these but if you don’t like it, feel free to substitute for more vanilla extract.

Do Poppy Seeds Go Bad?

Yes, poppy seeds can go rancid. Poppy seeds have high fat content and those oils overtime can go rancid and taste unpleasant just like other oils, shortening, nuts and other seeds.

On average, poppy seeds will last 6 months sitting on your spice rack at room temperature and up to a year in the fridge. Check expiration dates before using your poppy seeds. If you’re on the fence or unsure, just smell and/or taste them. If they taste off, then they are rancid or ‘bad’ and you’ll have to get a new jar.

How to Make Lemon Poppy Seed Muffins

If you’ve ever made cookies, cakes or other muffin recipes, this will be a breeze. Even if you are a novice, this is a really simple recipe! I’ve got you covered. For all the specifics, be sure to head to my printable recipe card at the bottom of this post.

Combine Dry Ingredients

In a large bowl, whisk all purpose flour together with salt, baking powder and baking soda. A lot of recipes will call for sifting all the dry ingredients not only to combine them all together but to aerate. Whisking them works just as well…it’s like the poor man’s version of sifting that works perfectly.

Make the Muffin Batter

Start making the batter by creaming the butter with the granulated sugar. Stir in the eggs, sour cream, lemon juice, lemon zest and extracts. Slowly incorporate the dry ingredients into the wet until just combined. Over stirring will create gluten and gluten will create a tough muffin with domed tops. While we want gluten for bread and pizza dough, we want tender and soft muffins. So once the dry ingredients are incorporated, stop stirring. Fold in the poppy seeds by hand.

Bake the Muffins

Once your muffin batter is ready to go, portion it into your muffin tins. Bake at 350 degrees for 18-20 minutes or until lightly golden brown and they are thoroughly baked. Enjoy them warm with butter or at room temperature.

Storing Lemon Poppy Seed Muffins

Any extra muffins can be stored at room temperature for two days in air tight containers or up to four days in the fridge. To freeze baked muffins, cool completely to room temperature, then add to a gallon size ziploc bag and freeze for up to four months. To defrost, you can either transfer entire bag to the fridge and wait 24-48 hours or microwave muffins in small batches at 50% power.

How Can I Make Muffins More Moist?

There are a few tips and tricks built right into this lemon poppy seed muffin recipe that will yield you super soft, sweet and moist muffins every time.

• Butter– butter, oil or any fat in any baked good is a good sign that the finished product will be moist.
• Sour Cream– the dairy and slight fat content from sour cream really makes a world of difference in muffins, cookies or cakes. Plain greek yogurt works in a pinch too.
• Whole Milk– adding extra liquid to the muffin batter that happens to have a little extra fat (whole milk is 4% milk fat) really helps keeping muffins moist! If you’ve been baking with nonfat or 1% milk, try switching.
• Do not Over Bake– I think we all have experience leaving some muffins or cakes in the oven a little too long and ending up with an overly dry finished product. Start checking your muffins fore doneness earlier than later to ensure you aren’t going to dry them out.

Are Poppy Seed Muffins Good For You? How Many Calories in a Lemon Poppy Seed Muffin?

Because these lemon poppy seed muffins have that addition of 1 tablespoon of poppy seeds, it makes this recipe higher in calcium, phosphorus, iron and zinc. It is also said to be good for digestion and hair health. My recipe makes 24 muffins and each muffin is 185 calories with 8 gram of fat, 25 grams of carbs and 3 grams of protein. They fit nicely into a well balanced diet.

Other Lemon Poppy Seed Recipes You Will Love

• Lemon Poppyseed Bread (low fat recipe)
• Lemon Poppyseed Cake with Cream Cheese Frosting
• Strawberry Salad with Poppyseed Dressing
• Strawberry Avocado Kale Salad with Bacon Poppyseed Dressing

Anyways, I hope you love these muffins as much as my family did. They are nearly perfect and certainly pleased the masses. Grab a few lemons and poppy seeds and get baking!

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Lemon Poppy Seed Muffins

Soft, sweet and a little tangy, these Lemon Poppy Seed Muffins will turn into your new favorite breakfast! While lots of bakeries have their versions, this homemade recipe is the *best* version. Butter and sour cream keep these muffins moist while the lemon juice, zest and almond extract gives lots of flavor you will love!

Course Breads, Breakfast

Cuisine American

Keyword lemon poppyseed

Prep Time 10 minutes

Cook Time 20 minutes

Servings 24 muffins

Calories 185kcal

Author Lauren’s Latest

Equipment

• muffin tins

Ingredients

• 12 tablespoons butter at room temperature, 3/4 cup
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 cup sour cream
• 1 tablespoon lemon zest zested
• 1/4 cup whole milk
• 2 tablespoons lemon juice
• 3 cups all purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds

Instructions

• Preheat oven to 350 degrees. Line 24 muffin cups with paper liners and set aside.
• In a large bowl, stir butter, sugar, egg, vanilla, sour cream, milk, lemon zest and juice together until well combined.
• In a small bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet and stir until just combined.
• Fold in poppyseeds. Scoop batter into prepared muffin tins until filled 2/3 of the way.
• Bake 18-20 minutes or until a toothpick comes out clean.  Enjoy warm or at room temperature. 

Nutrition

Calories: 185kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 137mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

The post Lemon Poppy Seed Muffins appeared first on Lauren's Latest.

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Macro Friendly Blueberry Banana Muffins

I love adding mashed banana to baked goods because it keeps them so moist and delicious while keeping the fat in the overall recipe lower. Since we have lots of blueberries on our blueberry bushes, I thought it fitting to add some blueberries (and optional streusel!) to this recipe.

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 18 minutes

Servings 15 muffins

Calories 203kcal

Ingredients

• 6 tablespoons truvia
• 1/4 cup granulated sugar
• 5 tablespoons vegetable oil or canola oil
• 3/4 cup mashed banana
• 2 large egg whites or 6 tablespoons liquid egg whites
• 1 teaspoon vanilla
• 1/4 cup plain, nonfat greek yogurt
• 1 1/2 cups all purpose flour
• 1/4 cup nonfat milk powder
• 1/4 cup collagen peptides 2 scoops if using vital proteins
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries

For the streusel (optional):

• 1/4 cup very soft butter
• 3/4 cup all purpose flour
• 1/4 cup rolled oats
• 2 tablespoons brown sugar
• 2 tablespoons truvia

Instructions

• Preheat oven to 350 degrees. Spray 15 muffin cups in two tins with nonstick cooking spray. Set aside.
• In a large bowl, stir truvia, sugar, oil, banana, egg whites, vanilla and yogurt together. Add in remaining dry ingredients and stir until just incorporated. Scrape the sides of the bowl to ensure batter is well mixed. Gently fold in blueberries. Spoon into prepared muffin tins. I used a large cookie scoop which was 3 tablespoons in size.
• For the streusel, in a small bowl, mix butter, flour, oats and sugars together until moist crumbs form. Sprinkle over each muffin. Bake muffins 15-20 minutes.
• Remove from oven, cool at least 10 minutes before removing from pan. Store cooled muffins in an airtight container for up to 3 days.

Notes

More accurate macros for this recipe (1 muffin): 183 calories, 5.1g P/ 31.2g C/7.1g F.

Nutrition

Calories: 203kcal | Carbohydrates: 26g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 222mg | Potassium: 155mg | Fiber: 1g | Sugar: 9g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

The post Macro Friendly Blueberry Banana Muffins appeared first on Lauren's Latest.

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Chocolate Chip Muffins (MF)

Its been a while since I posted a breakfasty recipe, so here she is! I love baked goods of all kinds and warm out of the oven, these ones do not disappoint! I first tested this recipe with regular sized sugar free chocolate chips and it didn't make the impact I was looking for. After double checking the macros for mini chocolate chips and realizing they were nearly identical to the sugar free kind, I created this recipe that me and my whole family love!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Servings 14 muffins

Calories 167kcal

Ingredients

• 2 cups all purpose flour
• 6 tablespoons truvia
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 3 scoops collagen peptides I use vital proteins; this is 6 tablespoons
• 2 egg whites
• 4 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup nonfat milk I used Fairlife protein milk
• 1/2 cup mini chocolate chips

Instructions

• Preheat oven to 375 degreed F. Line light colored muffin tins with paper liners OR spray with nonstick cooking spray and set aside. Since this recipe doesn't have very much fat in it at all, the muffins will have a tendency to stick to the paper, especially when they are warm. So if you want to avoid that, don't use the paper.
• In a large bowl, whisk flour, truvia, sugar, salt, baking powder and collagen together until incorporated.
• Create a well in the center of the dry ingredients and add in all the wet: egg whites, melted butter, vanilla and milk. Stir until batter is just combined. Fold in chocolate chips.
• Scoop into prepared muffin tins and bake 15 minutes or until the edges are golden and the centers are fully baked. Enjoy warm or cool to room temperature and store in an airtight container at room temperature for up to 3 days. Feel free to microwave briefly to warm before enjoying.

Notes

More accurate macros using recommended brands for 1 muffin: 171 calories, 28.1g C/5.7g F/6g P

Nutrition

Calories: 167kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 154mg | Potassium: 165mg | Fiber: 1g | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

The post Macro Friendly Chocolate Chip Muffins appeared first on Lauren's Latest.