The recipe was simple enough to whip up and it made 12 big muffins, at roughly 230 calories each. Perfect for pairing with some fruit salad at breakfast or for a nice afternoon treat.
Emily recommended drizzling maple syrup over the tops and sprinkling some cinnamon and sugar on top, so I gave that a try on a few of them. Holy yum!
I also left some of them plain, and they were just as good.
These muffins were fantastic and I ended up freezing some of them for lunches. I just take one out in the morning, pop it in a little container and its as good as new by afternoon snack (but I bet they would be just as good if you popped them in am microwave or toaster oven for a bit). I’ll definitely be making these again! Thanks, Emily 🙂