I’m generally not much a fan of muffins. In fact, one of the spots I work has free muffins of all different varieties. And they sit, and they sparkle, amidst open-air with glistening tops that scream, “Choose me, choose me!”
I have to admit, I’m often tempted.
Occasionally, as the workday nears its end, and I still see a plethora left, I’ll grab one. My impulse always ends after one bite. The muffin gets tossed, free throw style, into the trashcan without looking back. (That is, unless I miss the can.)
Wasteful, I know. But those muffins are just too friggin’ sweet. They look so good but feel so…eek.
I like dessert, I do, I do. But not pasty pastries that taste of straight-up sugar. And to me, that encompasses the majority of most store-bought/store-sold muffins.
So I was thrilled when I came across this recipe from Oh She Glows. There’s not one ounce of extra sugar in here that doesn’t come from the natural fruit that builds these tops. No honey. No maple. No brown suga’ suga’.
After tasting a small spoonful of batter, and then going in for a second, I knew there needn’t be, either.
I guess you could (and probably should) exclude the chocolate chips when you say no added sugar. But in my book, there’s generally always room to break the rules in the name of dark chocolate.
Aside from that, these are an excellent choice when craving something sweet. And by far beat the poor, sorry sights of most of the muffin/muffin tops on the market these days.
Although, forgive me as I talk these babies up as muffins. Likely, you could swap that muffin top label out for “cake-like cookie”, but there’s always room for less sugary versions of those too, right? Plus, when I can have a “cookie” for breakfast, and feel alright about it too, that recipe’s certainly going to make the repeat list.
Chewy, perfectly sweetened and filled with heart healthy oats, this my friends, is a muffin/cookie/whatever-you-want-to-call-it recipe I stand behind. Throw in a few walnuts and some extra chocolate chips, and it’s golden.