Turns out my 2 year old isn't much of a breakfast person, so I will be experimenting with new "healthier" muffin choices in hope that she will start eating breakfast at daycare. Nuts are not allowed at school so I usually send a yogurt as her protein or try to add in the recipe. These muffins have a hearty texture but will definitely satisfy a sweet tooth. Next time I will probably use a 1/4 c sugar and maybe try carob chips instead of the chocolate chips.
Ingredients:2/3 cup whole wheat flour
1 cup oat bran
1 cup rolled oat
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 cup brown sugar
1 egg
1 cup yogurt (I use honey greek yogurt)
2 tablespoons canola oil
1 teaspoon vanilla extract
2 c vegetable (zuccini, etc) or banana
1/2 c choc chips
Directions:
Preheat oven to 350 and fill muffin pan with liners or spray with oil.
Combine dry ingredients in large bowl and mix well.
In separate bowl, beat egg and mix in yogurt, canola oil and vanilla.
Add dry ingredients, slowly mixing in until moistened.
Add veggies and choc chips.
Divide among mini muffin cups, filling completely. Smooth top slightly.
Bake at 350 for 15 min, or until center comes clean on toothpick/knife.
Cool on rack and freeze if saving.
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