This Time They're Healthy

Since last time I made muffins I didn't "healthify" them, in hopes of being praised for the fatty, sugary indulgence, and was not, today I went back to our regular healthified muffins.

Well, mostly healthified. You gotta go with what works.

I'll tell you my secret.

Chocolate.

Seriously.

A little bit of mini chocolate chips go a long way.

I can make my muffins 100% whole wheat, reduce the sugar, omit much of the added fats, even add giant cans of pumpkin, and if there's chocolate chips in it, they'll eat it. And like it.

If your children like dried fruit and nuts in their muffins, you're way ahead of me.

Anyway. Rambling on. Today's breakfast is Mostly Healthy Peanut Butter muffins.

Chocolate Chip & Peanut Butter Muffins

3 1/2 cups White Whole Wheat Flour
1 tsp salt
2.5 Tbsp baking powder
1 cup peanut butter
1/2 cup honey (or agave nectar)
2 Tbs flax seed, ground
3 cups water
1/2 cup mini chocolate chips (use a vegan brand of chocolate to make these vegan muffins)

mix dry ingredients, then blend in peanut butter until the mixture is a grainy texture

Mix honey and water and add, mix to blend, then stir in chocolate chips.

Pour into a nonstick-lined 9x13 pan

Bake 22-30 minutes at 400 degrees

Cut into 24 square muffins

Think about it. 1/2 cup of mini chocolate chips is only 8 servings of mini chips, spread over 24 muffins. And yet they're tiny enough to give you a little chocolate in every bite, and seem like a treat. Isn't that better than a stick or two of butter and an extra cup of sugar?

Hey, it works for me.