This recipe is one I’ve fiddled with for a while to get right and this really nails it. These muffins are moist, flavorful, and feel like a decadent treat. A dollop of plain Greek yogurt (sweetened with a touch of Splenda) on top of the muffin makes it feel like I’m eating a cupcake for breakfast. This adds a component of psychological satisfaction on top of the taste satisfaction that really makes these great. In fact, my husband eats them after dinner as dessert.

If you’re not familiar with the last ingredient, guar gum, it’s a binder that used in gluten free baking (which this is). You can find it in almost any health food store or large grocery store with a good natural foods section. If you can’t find guar gum you can use the same amount of xanthan gum, which serves the same purpose and is a little easier to find.

Chocolate Oat Bran Muffins
Makes 18 Muffins which equals 6 Servings
3 muffins equals the 2 tbsp of oat bran required each day for Cruise.

You can adjust how many you eat for Attack or Consolidation

Recipe works in Attack, Cruise, Consolidation, & Maintenance

1.5 cups skim milk
1/2 cup liquid egg whites
1 packet Satrbucks instant coffee, decaf
1 tbsp baking powder
1 cup unsweetened cocoa powder
3/4 cup splenda
3/4 cup oatbran
1/3 cup ground flax
1 pinch kosher salt
1/2 tsp guar gum

Preheat oven to 350 degrees F.
Mix together the milk, coffee powder, and egg whites in a measuring cup until well combined.
Whisk together the baking powder, guar gum, salt, cocoa powder, Splenda, oat bran, and flax until well combined.
Stir the wet ingredients into the dry ingredients until smooth.
Spray a non-stick muffin pan or loaf pan with cooking spray.

Bake at 350 degrees:
15 minutes for 12 regular sized muffins
18 minutes for 6 jumbo muffins
30-40 minutes for a loaf pan

1 Jumbo Muffin:
270 calories
5 g fat
47 g carbs
9.7 g fiber
12 g protein