Gluten and Sugar-Free Chocolate Muffins

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 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.​

Healthy Gluten-free Blueberry Muffins Breakfast Recipe – [Eating for More Energy with Michelle Fox]https://youtu.be/sxgDlzwdarEThis was our second hands-on workshop with AARP and was so – much – fun! In honor of April Fools’ Day, we made breakfast for dinner.https://youtu.be/sxgDlzwdarE2021-10-30

With ImageWithout Image

Chocolate Banana Muffins

Yield: 12

Author: Michelle Fox

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Gluten-free, guilt-free muffins. Enjoy!

Ingredients

• 1 c old-fashioned rolled oats (not quick-cooking)
• 1/2 c Monkfruit sweetener (Lakanto is my fave)
• 2 scoops chocolate protein powder
• 1 T fat-free banana pudding mix
• 1 T unsweetened cocoa powder
• 1 t baking powder
• 1 t baking soda
• 1 c liquid egg whites
• 1/4 c apple sauce
• 1 T apple cider vinegar

Instructions

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, apple sauce, and apple cider vinegar, mix until smooth.
6. Pour the liquid mixture into the dry mixture and blend – do not over mix.
7. Divide evenly among muffin cups.
8. Bake 12 – 15 minutes.

Notes

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. Parchment paper muffin liners will make these easy to unwrap!

 

Adapted from State of Slim

Nutrition Facts

Calories

60.17

Fat

0.81 g

Sat. Fat

0.26 g

Carbs

16.09 g

Fiber

1.65 g

Net carbs

8.51 g

Sugar

3.63 g

Protein

5.98 g

Sodium

222.08 mg

Cholesterol

5.88 mg

Nutritional information has been AI generated. Please consult a medical professional if you have questions.

Similar Recipes

Carrot Zucchini Muffins

https://www.michellefox.com/blog/i-think-i-found-perfection

All rights reserved for Michelle Fox, Culinary Nutritionist.

gluten and menopause, gluten and perimenopause, how does gluten affect menopause, does gluten make menopause symptoms worse, gluten and low estrogen, how does gluten affect estrogen, gluten and hormonal imbalance, gluten sensitivity, gluten intolerance, gluten and bloating, gluten and weight gain, gluten and hot flashes, gluten and night sweats, gluten intolerance and menopause, detox gluten

Breakfast, Dessert, Snack

American

 

Did you make this recipe?

Share a photo and tag me @michellefoxlove – I can’t wait to celebrate your creation!

​

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,

Michelle