This week was our first week back to eating healthy and clean. We did well! It feels so good to be back to it after the holidays and all the food we stuffed ourselves with! There’s a season for everything, right? I love enjoying all the delicious and indulgent food during the holidays, but I also enjoy this season of eating healthy and clean after. So while we just posted indulgent treats like our flan recipe, buÃ±uelos and nutella churro ice cream sandwich last month, today, I’m gonna post a guiltless treat.
We did so well this week at counting our macrosÂ and now at the end of the week, I’m craving something sweet. Haha. I decided to experiment with making some clean and macro friendly chocolate muffins. I thought it would be a nice little treat at then end of our first week back to healthier eating. They turned out really delicious!
I love using oats in baked good whenever I can. It always makes cookies and muffins much more chewy and tasty, in my opinion. This recipe is really simple. It’s basically just pour and mix except for the Stevia that I melted in a pot so it wouldn’t make anything grainy.Â
Oatmeal Chocolate Protein Muffins
Makes 9 muffins. 125 calories, 15 carbs, 4 fats, 8 proteins per muffin.
- 1 cup old fashioned oats
- 2 scoops chocolate protein (35grams)
- 1/2 teaspoon baking soda
- 8 tablespoons Pbfit or PB2
- 4 tablespoons unsweetened apple sauce
- 3 tablespoons egg whites
- 1 tablespoon stevia cane sugar blend (or your choice of sweetener)
- 5 tablespoons semisweet mini chocolate chips (plus a little more if you want to sprinkle some on top of each muffin)
- Preheat oven to 350 degrees and grease your muffin tray.
- In a large bowl, mix together the oats, protein and baking soda.
- In a small bowl, mix your Pbfit or PB2 with water to turn it into a smooth peanut butter. Add the applesauce and eggs whites but don’t mix yet.
- In small sauce pan, melt your stevia and once it liquifies, pour it into the peanut butter/applesauce/egg white bowl and mix it all together until everything is combined.
- Add the wet ingredients to the dry ingredients in the larger bowl. Mix together until thoroughly combined.
- Mix in the mini chocolate chips.
- Pour the mixture into 9 muffin cups in your tray. Sprinkle a little more chocolate chips on top of each muffin if you’d like. Bake them for 10-15 minutes. This batch in the pictures is actually a little over-baked for me. I baked them for 15 min, so I would say start checking them at 10 mins and pull them out once your fork or knife comes out clean.
I hope you enjoy this recipe! Please let me know if you try them. I would love to know how they came out. They are the perfect treat that you won’t leave you feeling guilty after.