Carrot Cake Chocolate Chip Muffins

I love these muffins! These are right up my ally. Sometimes I want something just a touch sweet and when I do I can always rely on these muffins to hit the spot! But the very best things about these muffins is their ability to keep my hunger in check. When I know I have a busy week coming up I like to make these on Sunday. That way, as I am running out the door I can grab one or two and I know that they will tie me over until I get home.

And I have to give a shout out to my friend Joan who introduced these to me! I had no idea at the time how much I would grow to love them over the years. When Joan first gave me the recipe, it was on a piece of scratch paper, and it was written out to "To the coolest Bodypump instructor I know." Awe, thanks Joan! I think of you every time I make these muffins!

Carrot Cake Chocolate Chip Muffins

Prep Time: 30 minutes

Cook Time: 15-20 minutes

Serves 12

Calories: 167

C: 27 F:5 P:4

• 3/4 Cup Whole Wheat Flour

• 3/4 Cup Oat Bran

• 1/2 Cup Brown Sugar

• 1 tsp Baking Soda

• 1 tsp. Baking Powder

• 1 tsp Cinnamon

• 1 Medium Banana (120g)

• 1/2 Cup Chobani Vanilla Greek Yogurt

• 2 Egg whites

• 2 Tbsp. Vegetable Oil

• 1 tsp. Vanilla

• 1/2 Cup Shredded Carrots (50g)

• 1/2 Cup Nestle Chocolate Chips (80g)

1. Set oven to 400 degrees.

2. Lightly spray a 12 count muffin tin with cooking spray or place paper liners inside.

3. Mix dry ingredients in one bowl (The first 6 ingredients).

4. Mix wet ingredients in a separate bowl (The next 5 ingredients).

5. Add the wet ingredients into the bowl with the dry ingredients and stir until well combined.

6. Add shredd carrots and chocolate chips and stir in,

7. Divide batter evenly between the 12 muffins.

8. Bake for 15-20 minutes or until toothpick barely comes out clean. Do not overbake.