Go Back
egg free breakfast muffins

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.
Print Recipe Pin Recipe

Ingredients
  

  • 1 1/2 Cups 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 Chocolate Chips

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix all dry ingredients then mix in all wet ingredients.
  • Add chocolate chips and mix. The batter will be thick!
  • Place into a large muffin tin and bake for 18-20 minutes for large muffins.
  • Bake 12-15 minutes for mini size muffins.
  • Remove from oven and allow to cool.
  • Store in the fridge and reheat in the microwave for a morning breakfast.