Double Chocolate Bran Muffins

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This recipe comes straight from the pages of Georgie’s second book Fuel Up. If you like it and would like other similar nibbles (tasty AND healthy) please consider picking up a copy of Fuel Up by clicking on the link at the bottom Thanks!
Double Chocolate Bran Muffins


• Cooking oil spray
• 1½ cups Splenda granulated
• ¾ cup whole wheat flour
• ¾ cup wheat bran
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2½ ounces chocolate mini morsels
• ¾ cup nonfat plain Greek yogurt
• 1 egg
• ¼ cup egg whites (2)
• 1 teaspoon vanilla extract


1. Preheat oven to 350°F. Coat wells of a muffin tin thoroughly with cooking oil spray.
2. In a large mixing bowl, combine Splenda, flour, bran, cocoa, baking powder, baking soda, salt and chocolate morsels; stir to mix.
3. In a separate large mixing bowl, stir together yogurt, egg, egg whites, and vanilla. Add wet ingredients to dry ones, and stir just until uniformly moistened. Spoon batter into muffin wells.
4. Bake 9-10 minutes or until tops spring back lightly when touched. Allow to cool completely before removing from tin. Wrap each individually in plastic to prevent from drying out, and store in refrigerator or freezer.



Makes 12 servings

Per serving: 97 calories, 2 g total fat, 1 g saturated fat, 18 mg cholesterol, 16 g total carbohydrate, 3 g dietary fiber, 4 g sugar, 5 g protein, 261 mg sodium.

Recipe by Registered Dietitian Georgie Fear, author of For more delicious, healthy ideas pick up her nutrition guide and cookbook for physique athletes, Fuel Up.