When I woke up this morning, I was determined to make chocolate chip pancakes. Well, lets just say that the recipe I attempted did not go as planned. So, I made the next best thing. What it is you might ask? Blueberry muffins and chocolate chip donuts of course! And if we’re being honest with ourselves, donuts basically trump any other breakfast food so maybe it was a blessing that the pancakes didn’t turn out?
Since I’m not much of a baker, I usually am lacking at least one ingredient when I find a baking recipe. So, when I stumbled across this recipe for ‘Healthy Flourless Blueberry Breakfast Muffins’ (now that’s a mouthful) on The Big Man’s World, and actually had all the ingredients it was a no brainer. Plus, the photos of those blueberry muffins looked deelish.
Okay, so for the chocolate chip donuts. I just made the entire recipe, then split the batter in half and added mini chocolate chips to one and blueberries to the other. Then put half the batter into the muffin tin and the rest into the donut tin. So, there you have it. Two recipes for one recipe worth of work!
Overall, both the muffins and the donuts turned out really good! So good that I actually saved the recipe in MFP for later use…now that is when you know its a keeper 😉 Also, whether you count macros or not, they are macro friendly! Each muffin and/or donut has 151 cal/20C/7F/6P (does not include donuts frosting). Recipe makes 5 dounts and 5 muffins.
Recipe and baking instructions are listed below. Let me know if you try the recipe! xx
-2 cups rolled oats (blend into oat flour; I use a food processor)
-1 tbps baking baking powder
-pinch of sea salt
-1 tsp vanilla extract
-1/4 cup truvia (different sweeteners can be used but I used truvia)
-1 cup milk (I used 1%)
-6 tbsp smooth peanut butter (if you don’t have a smooth PB or cashew butter, try heating it up beforehand to get a more liquid like consistency)
-1/2 cup blueberries (*for the donuts, I used 28g of mini chocolate chips and then used my Doughbar doughnuts frosting to top them)
1. Preheat oven to 350; and grease donut and/or muffin pan
2. In a large bowl, combine dry ingredients and mix
3. In a small bowl. whisk milk, egg, and vanilla extract. Pour into dry mixture and then add nut butter.
4. Pour 1/4 cup into muffin and/or donut tin (makes about 10).
5. Cook for 30-35 min (*I cooked the muffins for 35 and the donuts for 30. Next time I’d probably cook the donuts about 25-28 min).
6. Remove when the muffins/donuts are golden brown on top and toothpick comes out clean.
And like I said, I got the original recipe from A Big Man’s World and it can be found here!