These delicious and fresh tasting muffins make a great grab and go if you miss breakfast and a perfect “something not too sweet” during the day.
The pineapple taste is not at all overwhelming but you get the taste of lovely pieces throughout as you enjoy the muffins. Using tinned pineapple means you can bring sunshine to your kitchen any time of the year!
You can leave the muffins as is but I thought it would be nice to make a little drizzle using some of the reserved pineapple juice and to top the muffins with pieces of pineapple before baking.
These flourless Chocolate Chip Muffins are high in protein and bursting with delicious chocolate chips. You may not think they’re healthy because they’re muffins, but they absolutely are healthier than a regular muffin. I use no refined sugars and made them Dairy Free too. They are Vegetarian also and can be made suitable for Vegans by using your favourite egg replacer – 1 tbsp chia / flax seed mixed with 2 tbsp water, mix and leave for 5/10 mins to become a gel like consistency = 1 egg.
You can of course use regular oats, protein powder and chocolate chips if you don’t follow a particular diet so everyone can enjoy these delicious, soft muffins. A great grab and go healthy option for everyone!
One more bonus is you need no special equipment to make these muffins. No electric mixer or stand mixer, just a whisk and a large spoon.
I would happily sit and eat an entire pan of cinnamon rolls as I love the flavours but as it’s probably not a good idea, I came up with using similar flavours in a scone. I have a recipe here for a Cinnamon Swirl Bread which is totally heavenly – here’s the link: https://cozebakes.com/2018/01/18/cinnamon-swirl-bread/
and wanted to use the same flavours with a similar swirl result in a scone. It worked really well so I’m very happy with it though I’ll definitely be going with a thicker glaze next time. Well you’ve got to haven’t you???