Chocolate Chocolate Chip Muffins w/PB center

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You can use more or less PB for the filling depending on your taste.

Preheat oven to 350. Line your muffin tin with muffin papers. In a Med. bowl, whisk together the flour, bk. soda, cinnamon, pepeer, salt, cocoa powder & chocolate chips (Coating the chocolate chips in flour helps keep them from sinking to the bottom of your muffins during baking). In a large mixing bowl, whisk together the egg whites, agave or honey, oil and almond milk. Pour the flour mixture into the liquids & blend well with a wooden spoon. Fill your muffin papers half way with batter & place in the oven. If you want the PB centers, fill the papers a 1/4 of the way (being sure to evenly distribute the batter over the bottom of the muffin paper, drop the PB in the center, then cover the PB entirely with the rest of the batter. If you use the PB, your muffin papers will be closer to 3/4 full. Bake for 18-20 min. Test with a knife. Be aware that you may pull out some melted chocolate from the chocolate chips. so examine it carefully to see if it's melted chocolate or raw batter if the stick or knife does not pull out clean. Cool on a wire rack and serve.

Serving Size: 18

Number of Servings: 18

Recipe submitted by SparkPeople user RANUSD.