I love these muffins! They are sweet but not too sweet and have a lot of protein. Great for a treat or on-the-go breakfast. You could also add flax or chia seeds (or both!) to up the nutritional value.
Ingredients
1/4 cup natural creamy peanut butter
1/4 cup sunflower nut butter
1/2 cup raw agave nectar
2 tbsp light margarine (or coconut oil)
1/2 cup plain Greek yogurt
1/3 cup water
1 tsp vanilla
1 egg white
1 cup whole wheat or all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup chocolate chips (I used bittersweet Ghiradelli chocolate chips)
Preheat oven to 350 degrees F. Line muffin tins with paper liners. Mix peanut butter, sunflower nut butter, agave nectar, and margarine until well blended. Add yogurt, vanilla, egg white, and water and blend well. In a separate bowl, mix flour, baking powder, baking soda, and salt. Slowly mix the dry ingredients into the wet. Do not over mix. Fold in chocolate chips. Divide evenly into muffin cups and baking for 20 minutes or until an inserted toothpick comes out clean. Makes 12 muffins.
