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.
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