Skinny Chocolate Muffins

Ingredients

Ingredients

1 1/4 cups Chocolate Almond Milk

2 cups All Bran cereal

1 egg

3 tablespoons nonfat plain Greek yogurt

1 tablespoon sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup flour

2 tablespoons mini chocolate chips

           

Instructions

Mixed Ingredients

1.  Preheat oven to 400 degrees. Line a 12-cup muffin pan with liners and spray each liner well with cooking spray to prevent sticking (they are pretty sticky).

2.  Place Chocolate Almond Milk in a large bowl. Add bran cereal and let soak for about 2 minutes. Stir in egg and Greek yogurt. Stir in sugar, baking powder, salt and flour. Stir well until combined.

3.  Evenly distribute between muffin cups. You can fill the liners pretty full, they won’t rise too much and then sprinkle the tops with mini chocolate chips.

4. Bake for about 14 minutes, until a toothpick comes out almost (but not totally) clean. Serve warm.

5. Best eaten within 2 days. Freeze the leftovers for a quick breakfast or snack! (You can pop them into the microwave for about 30 seconds straight from the freezer.)