Skinny Chocolate Muffins {Only 102 calories each!}
Skinny Chocolate Muffins {Only 102 calories each!} requires about 45 minutes from start to finish. One portion of this dish contains approximately 4g of protein, 2g of fat, and a total of 93 calories. This recipe serves 12 and costs 22 cents per serving. If you have all bran cereal, almond milk, salt, and a few other ingredients on hand, you can make it. It is brought to you by Crazy for Crust. It works well as a side dish. This recipe is liked by 6882 foodies and cooks. Overall, this recipe earns an outstanding spoonacular score of 92%. Try Skinny Caramel Frappuccino - Only 50 Calories Per Serving (gluten-free), Skinny Chocolate Muffins, and Skinny Chocolate Fudge Muffins for similar recipes.
Servings: 12
Ingredients:
2 cups All Bran cereal
1 1/4 cups Chocolate Almond Milk
1 tablespoon baking powder
2 tablespoons mini chocolate chips.
1 egg
1 cup flour
3 tablespoons nonfat plain Greek yogurt
1/4 teaspoon salt
1 tablespoon sugar
Equipment:
muffin tray
oven
bowl
ice cream scoop
muffin liners
toothpicks
microwave
Cooking instruction summary:
Preheat oven to 400 degrees. Line a 12-cup muffin pan with liners and spray each liner well with cooking spray to prevent sticking. Place Chocolate Almond Milk in a large bowl. Add bran cereal and let soak for about 2 minutes. Stir in egg and Greek yogurt. Stir in sugar, baking powder, salt and flour. Stir just until combined. Evenly distribute between muffin cups. I use an ice cream scoop for this step. You can fill the liners pretty full, they won’t rise too much. Sprinkle the tops with mini chocolate chips. Bake for about 14 minutes, until a toothpick comes out almost (but not totally) clean. Serve warm. Best eaten within 2 days. Freeze the leftovers for a quick breakfast or snack! (I pop mine into the microwave for about 30 seconds straight from the freezer!)
Step by step:
1. Preheat oven to 400 degrees. Line a 12-cup muffin pan with liners and spray each liner well with cooking spray to prevent sticking.
2. Place Chocolate Almond Milk in a large bowl.
3. Add bran cereal and let soak for about 2 minutes. Stir in egg and Greek yogurt. Stir in sugar, baking powder, salt and flour. Stir just until combined. Evenly distribute between muffin cups. I use an ice cream scoop for this step. You can fill the liners pretty full, they won’t rise too much. Sprinkle the tops with mini chocolate chips.
4. Bake for about 14 minutes, until a toothpick comes out almost (but not totally) clean.
5. Serve warm. Best eaten within 2 days. Freeze the leftovers for a quick breakfast or snack! (I pop mine into the microwave for about 30 seconds straight from the freezer!)
Nutrition Information:
covered percent of daily need
