She-Ra Power Breakfast Muffins

I typically avoid "good for you" muffins because they tend to taste like cardboard to me. I tried these on a whim because I needed a good freezer muffin with some oomph behind it: one that's good for you, and filling. This fits the bill and I have to say I really like these. Original recipe from Suzanne Shares here.

Ingredients
2 cups whole wheat flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2/3 cup old fashioned oats
A shake or two of cinnamon if you're into that
1/3 cup flax seed
1 tsp vanilla
1 cup brown sugar (not packed)
1 cup creamy peanut butter
2 bananas
1 cup of apple sauce
2 eggs
2/3 cup milk (I used skim and 2% at different times. I don't know if soy, almond, whatever will work)
1 cup chocolate chips

Directions
Preheat oven to 350. Line muffin tins with liners.

Mix all ingredients up to vanilla, Mix well and set aside. Add vanilla through milk to a separate bowl, and mix with a hand mixer until well-blended. Mix in dry ingredients with spoon, add chocolate chips (more or less to your liking).

Fill muffin tins 3/4 of the way. Bake 15-18 minutes. Recipe makes 24.

Now for the tip portion of this parade:

If you make muffins or cupcakes, life will be easier if you use an Oxo large cookie scoop to fill them. Fill it up, release into tin, boom, done. Onto the next one.

If you are freezing, cool muffins and then flash freeze in the freezer before packing them in a ziploc bag. One of my favorite things about this recipe is that there's no waste. They travel well to work and they're good for you.

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Haikuesday

Healthy but still good.

Chocolate in my breakfast?

Come hither, muffin.

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