Unbelievable but true: I’m back with another recipe for y’all. And it’s muffins we’re talking about, so can I please get a “FLIP YEAH”?
Soft, fluffy muffins made with multigrain flour and rolled oats. So nutritious, so wholesome, so full of good stuff. You’d think they’d turn out like little throwing weapons, being that they’re low fat and eeerrrrrthing but NAH, guess again. They’re actually moist and fluffy and ready to become your newly found breakfast obsession.
You can thank me later.
Now, I’m a big big fan of bakery style HUMONGOUS muffins, with all their sugar, spice and everything nice. Sweet nuggets of goodness with bursting tops and jam-packed with pockets of melty chocolate… I’m so hungry for muffins now. Which is no bueno, since I made these muffins a looooong time ago, even if I’m posting the recipe just now (sorry for that), which means I’m not actually surrounded by muffins now.
Where was I? Ah. Yah. Bakery style muffins in all their glory. Love them. My skin, unfortunately, does not. So here’s a healthy version which is just as delicious, but made with yogurt, olive oil, less processed flours and less sugar. They still taste fantastic, with their cute little tops and bits of melty chocolate.
Easy to make, too. What more could you ask for?
My silence, you say?
Ah, I’m happy to oblige. I’ll shut it up and leave the recipe here:
Let me know if you give them a go! I’d love to see your recreations 🙂