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These muffins have all the goodness of a chocolate cupcake with the nourishment of a wholegrain breakfast. It will satisfy your taste buds and sustain you through the morning because it is packed with the nutrition of fiber, healthy fats, and protein.
For an extra fun surprise, you can add a peanut butter filling to turn these chocolate muffins into a peanut butter cup surprise.
Enjoy!
Ingredients
3/4 cup whole wheat flour
3/4 cup oat bran
1/4 cup ground flax seed
2 tbsp chia seeds
1/2 cup sugar
1/3 cup cocoa powder
19 gm (half of 1 package) dry sugar free pudding mix
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1/3 cup oil
1 egg
1 tsp vanilla
6 oz chocolate chips
Peanut Butter Filling (Optional)
1/3 cup peanut butter
2 Tbsp butter
1/4 cup powdered sugar
Instructions
Preheat oven to 350 degrees. Grease 12 muffin tins.
Mix peanut butter, butter, and powdered sugar in a bowl. Set aside.
Combine the wheat flour, oat bran, ground flax seed, chia seed, sugar, cocoa powder, salt, and baking soda in a bowl and stir to combine.
In a separate bowl, combine buttermilk, oil, applesauce. egg and vanilla.
Combine wet and dry ingredients and stir until combined.
Fill muffin tins to about 1/3 full. Add about 1 tsp scoop of the peanut butter mixture. Fill tins to 3/4 full with the remaining batter.
Bake at 350 degrees for about 15 - 17 minutes or until tops spring back when lightly touched.
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