These cute little muffins are kind of amazing! You’ll never know they’re made with better-for-you-ingredients (that’s what I mean by skinny) They’re sweetened with honey, all-natural peanut butter, and almond milk. Almond milk by itself is too sweet for me to drink, but it’s perfect in these muffins because it adds a little more sweetness and keeps the muffins…dare I say it…moist! They just have a great texture! Plus the almond milk has fewer calories and sugar than regular milk does so I’m saving us a few extra calories there.
Made up (of course) by the peanut butter and dark chocolate chips. But hey, it’s worth something!
And oh, the dark chocolate chips.
Each muffin is studded with dark chocolate chips that melt in your mouth with each bite. It simply makes them irresistible. I ate my way through most of them in a day. Five for breakfast, two for snack, and three after dinner. Or something like that. I blame the dark chocolate and the miniature size of the muffins.
My husband, who has better self-control than anyone on the planet (it’s actually annoying) only had a bite. A bite of a mini muffin? There’s only two bites to these babies. But that one bite got these a thumbs up, so I’ll take it.
And I’ll be just fine eating the entire two dozen (minus one bite) by myself.
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 egg whites
- 1/4 cup honey
- 3/4 cup unsweetened almond milk (or skim milk)
- 1 tsp vanilla
- 1/2 cup all-natural peanut butter
- 1 cup dark chocolate chips
- Preheat oven to 350. Lightly grease a mini muffin pan and set aside.
- In a small bowl combine flours, baking soda, baking powder, and salt. In another bowl whisk together egg whites, honey, almond milk, vanilla and peanut butter. Whisk until smooth.
- Stir dry ingredients into wet ingredients until combined. Stir in dark chocolate chips.
- Use a cookie scooper to scoop batter into the mini muffin pan. Bake for 8-10 minutes until just golden and passes the toothpick test.