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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 4 |
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These would be good for breakfast! Ingredients:
1 1/2 cs. whole wheat flour |
3/4 c. oat flour |
1/4 c. cocoa powder |
2/3 c. light brown sugar |
1 tbsp. baking powder |
1 1/2 cs. nonfat buttermilk |
2 egg whites |
1 1/2 tsps. vanilla extract |
1 tsp coconut-flavored extract |
topping |
1 tbsp. shredded coconut |
1 tbsp. light brown sugar |
Directions:
1. To make the topping, combine the coconut and brown sugar until crumbly. Set aside. Combine the flours, cocoa, brown sugar, and baking powder, and stir to mix well. Add the buttermilk, egg whites, and extracts, and stir just until the dry ingredients are moistened. Coat muffin cs. with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter. Bake at 350°F for 14 to 16 minutes, or just until tester comes out clean. Remove from oven and allow it to sit for 5 minutes before removing the muffins. Serve warm
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