Almond Joy Muffins

serves 4

INGREDIENTS

·         3/4 cup raw oats

·         1/4 cup almond meal/flour

·         2 egg whites

·         2 TBSP almond butter

·         1/4 cup unsweetened almond milk

·         1/4 cup baking stevia

·         1 tsp baking powder

·         1/3 cup unsweetened shredded coconut

·         1/4 cup sugar free chocolate chips

·         1 TBSP sliced almonds

DIRECTIONS

1. Preheat the oven to 350⁰ F. In a blender, grind the oats into a flour.
2. Then add the remaining ingredients except for the shredded coconut, chocolate chips, and sliced almonds. Blend again.
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3. Once blended, stir in the shredded coconut and chocolate chips until even.
4. Spray a cupcake pan with nonstick spray and pour the batter into 4 cupcake molds.
5. Sprinkle the tops with sliced almonds. Bake at 350⁰ F for 15 minutes.
6. Remove, let cool for 5-7 minutes, then enjoy.

If dairy free, use dark chocolate (no milk).

nutritional information per serving

286 calories; 20 g fat, 25 g carbs (5 g fiber), 9 g protein