Will you be my valentine?
Valentines day is either your favorite day of the year or your least favorite. There’s no in between. Of course, it may be your favorite day for a variety of reasons. For instance, in my case it’s my favorite day because the day after you can find huge boxes of chocolate for 50% off at your local grocery store.
But hey, that’s just me.
On the other hand, you may be like my sisters and insist on throwing a single lady valentines day party every February 14th.
Or you may in fact be one of the lucky people to have a special someone to spend your V-Day with. Whatever the case, I’m sure you can find some excuse to make these ooey-gooey chocolate chip muffins. I know I will.
Muffins are notorious for containing hidden sugars, fats, and starches that can leave any person feeling guilty and horrified. Now, personally, that’s not how I want to feel on Valentine’s Day of all days. But if you don’t go for the muffin, you just know you’ll be reaching for that chocolate cupcake, heart-shaped chocolate box, or bag of hershey’s kisses on this very special of days.
The solution? Healthy, guilt-free chocolate chip muffins.
These muffins are low carb and all-natural, with no added preservatives or processed ingredients. They’re also 1/4 of the calories of a typical chocolate chip muffin and are still packed full of chocolate chips.
In conclusion, who needs a valentine when you’ve got your own sweet treat right here?
Be My Valentine Chocolate Chip Muffins
- 1/4 c plus 2 tbs spelt flour
- 3/4 c old fashioned oats
- 1/3 c stevia (or sugar)
- 1 tbs honey
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/3 c milk of choice (I used almond milk)
- 1/4 c melted coconut oil (or 1/4 c applesauce for a low fat option)
- 1/4 c egg whites (or one egg)
- 1/4 c chocolate chips
Preheat oven to 400 °F. Process oats in a food processor or blender until they’ve reached the consistency of flour. Combine oat flour, spelt flour, stevia, baking powder, baking soda, and cinnamon in a small bowl. In a larger bowl beat together melted coconut oil and honey. Once smooth, add milk of choice and egg whites and mix until completely combined. Add flour mixture and stir until just combined, before folding in chocolate chips. Pour into cupcake liners and bake for 14-16 minutes, or a toothpick comes out clean. Let cool and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 8 standard muffins)
Nutritional information calculated for muffins made with coconut oil. If you use applesauce instead of coconut oil, subtract 54 calories and 7 grams of fat, but I can’t promise the muffins will be as rich.