Chocolate Chip Muffins Kodiak
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 109.8
- Total Fat: 3.3 g
- Cholesterol: 1.7 mg
- Sodium: 118.5 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.4 g
- Protein: 5.9 g
View full nutritional breakdown of Chocolate Chip Muffins Kodiak calories by ingredient
Introduction
Are they sweet or savory? A little of both!Great for a breakfast, snack or dessert. A touch of salt gives them that little something special. Are they sweet or savory? A little of both!
Great for a breakfast, snack or dessert. A touch of salt gives them that little something special.
Number of Servings: 12
Ingredients
-
3 tbsp Egg substitute, liquid (Egg Beaters)
1 small (6" to 6-7/8" long) Banana, fresh and mashed with a fork
8 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
1/4 cup Fage Total 0% Fat Free Plain Greek Yogurt
2 cups Kodiak Cakes power cakes protein packed dark chocolate flapjack and waffle mix
1/2 cup Swerve Brown Sugar Replacement
1/4 tsp Sugar in the Raw (Turbinado Sugar)
3 TB Special Dark Chocolate Chips
1 TB Mini Chocolate Chips
1/4 cup Water, tap
1 TB Almonds - sliced
1/4 tsp Maldon flaked sea salt or any coarse salt.
Applesauce, unsweetened 1/2 cup
Tips
Add a teaspoon or so of the dry pancake mix to the 3 TB of regular size chocolate chips before adding them to the batter. This will stop them from falling to the bottom of the muffins.
I also like these better without cupcake wrappers. Even if I spray them with baking spray, a lot of the muffin seems to stick to the paper. I prefer simply spraying the pan very well so that I don't lose any of that scrumptiousness.
Directions
Preheat oven to 350 and prepare cupcake pan by spraying or using wrappers.
Put 1/4 tsp flaked salt, 1/4 tsp of the raw sugar, 1 TB of mini chocolate chips and the TB of sliced almonds aside.
Combine the remaining ingredients together in a bowl and mix until smooth. Divide into 12 muffin cups filling to the top.
Sprinkle the tops of the uncooked muffins with the remaining ingredients that have been set aside. The salt, raw sugar, almonds and chocolate chips.
Bake 16-19 minutes, until an inserted toothpick comes out almost clean. Do not overbake as they will continue to cook for a minute or so after coming out of the oven. Cool in pan 5 minutes, and then move to a cooling rack.
Serve either when completely cool, or warm as a dessert topped with whipped cream or frozen yogurt. Just don't forget to add the additional calories.
Serving Size: 12
Put 1/4 tsp flaked salt, 1/4 tsp of the raw sugar, 1 TB of mini chocolate chips and the TB of sliced almonds aside.
Combine the remaining ingredients together in a bowl and mix until smooth. Divide into 12 muffin cups filling to the top.
Sprinkle the tops of the uncooked muffins with the remaining ingredients that have been set aside. The salt, raw sugar, almonds and chocolate chips.
Bake 16-19 minutes, until an inserted toothpick comes out almost clean. Do not overbake as they will continue to cook for a minute or so after coming out of the oven. Cool in pan 5 minutes, and then move to a cooling rack.
Serve either when completely cool, or warm as a dessert topped with whipped cream or frozen yogurt. Just don't forget to add the additional calories.
Serving Size: 12
