You may or may not know that I live in a blended family.
My kids are now out of the house but I am helping to raise my two step sons, who are both in high school.
When Marc first moved in with his two boys, they were in 4th and 6th grade. As you can imagine, there were a lot of adjustments to make. Schedules, bathroom time, pick ups, after school activities, and larger shopping trips to the supermarket were all in store.
But the biggest adjustment (for me anyway), was the type of food that started showing up in the house. Pop tarts? Sugary cereals? Corn chips that were not GMO free? Oh my!! I had my work cut out for me.
Fast forward 6 years . . . and things have improved. I’ve been able to switch the boys from many of their old comfort foods with Jane-approved replacements. It’s all good . . . well mostly.
Every once in a while, Marc comes home from Shoprite (which is around the corner from where we live) with a plastic container containing 6 giant muffins (typically carrot, corn, or chocolate chip).
You know, the huge kind that are filled with refined flour, inflammatory fats, and waaay too much sugar.
I’m gonna be honest . . . it drives me absolutely crazy.
So the other day, after Kuba requested chocolate chip muffins as Marc was heading to the store, I basically told him he was not allowed to buy them. Yup, I put my foot down. But I had to back it up with something really good. I mean, I still needed to protect my “super nice step mom” identity I had been cultivating all these years 🙂
SO . . . I promised Kuba that I would make him a fresh homemade batch of muffins. With chocolate chips. And that’s how the following nutritious, fiber-filled and protein-packed recipe was born.
I am NOT going to tell you that these are as fluffy and big and sweet as their store counterparts. I WILL tell you that the boys loved them and gobbled them up!
And look what I saved them from eating . . . phew!
Bleached Flour, Slim Milk, Sugar, Chocolate Chips (Chocolate Liquor, Cocoa, Water, Dextrose, and Lecithin), Soybean and/or Cottonseed Oil, Whole Eggs, Corn Syrup, Dutch Cocoa, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Calcium Sulfate, Mono Calcium Phosphate), Modified Food Starch, Propylene Glycol Monoesters, Mono and Diglycerides, Artificial Flavor, Potassium Sorbate (Preservative), Xanthan Gum, Alginate, Sodium Stearoyl Lactylate, Guar Gum.
One other thing I will say about this recipe is that it is very versatile. Sub the chocolate chips with fresh fruit like blueberries or raspberries, peaches or apples. Or use half shredded carrots or zucchini and some raisins or dried cranberries. The possibilities are endless.
Jane’s ‘No More Shoprite’ Chocolate Chip Muffins
• 1 cup oat bran or ground oats
• 3/4 cup almond flour/meal
• 1/4 cup ground flax or flax meal
• 1 teaspoon baking soda
• Pinch of sea salt
• 2 eggs
• 1/3 cup pure maple syrup
• 2 tablespoons avocado oil, melted coconut oil/ghee/butter
• 1/2 cup almond or coconut milk
• 1 cup dark chocolate chips (Enjoy Life, Lily’s)
Preheat oven to 350F degrees. Grease a muffin tin or line with paper cups. Combine all your dry ingredients into a large bowl. Add in the chocolate chips. In a separate medium size bowl, combine the wet ingredients Combine wet and dry together. Bake for 15-20 minutes or until a fork inserted comes out clean. Makes 12 muffins.