Yes, triple chocolate and healthy! Ever since my Road to Inches coach, Amber shared the original version of this recipe with me, I have made these every time I’ve finished a batch. They are perfect for snacks between meals and fit perfectly in my lunch box. What I love the most is that are very quick to make.
I have modified the recipe a bit for my own tastes (hello, chocolate). Enjoy!
1/4 cup almond flour
1 cup oats
1/4 tsp. salt
1 tsp. baking powder
2 tbsp. sugar (I used organic cane sugar)
2 tsp. cinnamon
1/3 cup chocolate chunks (or chips)
1 tbsp. cocoa powder
2 tsp. vanilla extract
1/2 cup unsweetened chocolate almond milk
5 egg whites
2 tbsp. 0% Greek yogurt
Makes 12 muffins.
Preheat your oven to 180˚C or 350˚F. Grease a 12 slot muffin baking tray (I use Coconut oil.
Combine all dry ingredients together in a medium bowl.
Whisk eggs into a separate medium size mixing bowl until thoroughly combined. Add in the rest of the wet ingredients and stir until combined.
Fold in combined dry ingredients and stir REALLY well until mixed through. Let batter sit for about 5 minutes so the flavors blend.
Divide evenly into muffin tray. Cook for 15 – 18 mins or until a skewer inserted comes out clean. Turn out onto wire rack to cool and enjoy.
These taste great fresh out the oven, but even better the next day after being stored in an air-tight container in the fridge. I definitely enjoy them more when they’re cold than when they are room temperature.