Gluten free, sugar free chocolate muffins – for real!

Soooooo, I have joined yet another health challenge.  This time it is for the long-term.  State of Slim is being offered at work, so of course I jumped on board.

Dr. Holly Wyatt presented us with the possibility of losing 10 – 25% of our weight within 16 weeks.  Heck yeah, I’m in… and guess what?  One week down and 3 pounds gone with it.  Happy dance!

The downside of this program?  There really isn’t one.  However at times I have felt a little hungry.  The good news is that she provided a recipe for chocolate muffins that are safe for our first phase (the 2-week fat burning phase).

I have modified it below to make it both gluten free and sugar free.  The Greek yogurt is baked out so I do not experience any of my lactose intolerance issues when I eat these.

Chocolate Banana Muffins
  1. 1 c old-fashioned rolled oats (not quick cooking)
  2. 1/2 c Splenda
  3. 2 scoops chocolate protein powder
  4. 1 T fat-free banana pudding mix
  5. 1 T unsweetened cocoa powder
  6. 1 t baking powder
  7. 1 t baking soda
  8. 1 c liquid egg whites
  9. 1/2 c plain nonfat Greek yogurt
  1. Preheat oven to 350 degrees.
  2. Coat a 12-cup muffin pan with cooking spray.
  3. In a food processor, grind oats to a flour-like consistency.
  4. Mix all dry ingredients in a large bowl.
  5. In another bowl, combine egg whites and yogurt, mix until smooth.
  6. Pour the liquid mixture into the dry mixture and blend - do not overmix.
  7. Divide evenly among muffin cups.
  8. Bake 12 - 15 minutes.
  1. You may need to add a touch of water if the batter is too thick. Do not use paper liners – oat flour sticks to them.
Adapted from State of Slim
Adapted from State of Slim
Michelle Fox
​The feedback at home (non-dieters) was thumbs to the side.  My support group at work (dieters) gave it two thumbs up.  I think I will add shredded zucchini to the next batch to add more moisture.​Try it for yourself and let me know what you think!
All my love,

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