Chocolate Chip Egg Free Breakfast Muffins

These egg free breakfast muffins are so moist and delicious that you won’t even realize the eggs are missing from the recipe. The Greek yogurt and peanut butter give a little added protein boost while adding flavor and a velvety texture.

Breakfast Muffin Ingredients:

• 1 1/2 Cup Oats Blended
• 1/2 TSP Baking Soda
• 1 TSP Baking Powder
• 1/2 TSP Apple Cider Vinegar
• 1 Cup Nonfat Plain Greek
• Yogurt
• 1/2 Cup Peanut Butter
• 1/4 Cup Maple Syrup
• 3/4 Cup Dark Choc Chips

Try these egg free breakfast muffins with almond butter or berries instead of the dark chocolate chips. Get creative with your add-ins and change it up each time, but use the basic recipe as your staple.

Egg Free Breakfast Muffins Directions:

1. Preheat your oven to 350 degrees.
2. Mix all of the dry ingredients in a large glass bowl then mix in all wet ingredients into the same bowl.
3. Add chocolate chips and mix again. The batter will be thick!
4. Place into a large muffin tin and bake for 18-20 minutes for large muffins.
5. Bake for 12-15 minutes for mini size muffins.
6. Remove the breakfast muffins from oven and allow to cool.
7. Store in the muffins fridge and reheat in the microwave for a morning breakfast.