Lunch: Mocha Chip Muffins

Recipe by Woman's Day Kitchen Basic (and surprisingly healthy!) muffins get an upgrade, with sweet chocolate chips and a little espresso for an extra boost.

This recipe includes superfoods such as:

Cinnamon, Apples

Health benefits of Mocha Chip Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 c. wheat bran
1 c. whole-wheat flour
1/2 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 pinch kosher salt
1/2 c. unsweetened applesauce
1/2 c. lowfat buttermilk
1/4 c. olive oil
1 large egg
2 tsp. instant espresso powder
1/4 c. mini chocolate chips

Instructions

Heat the oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners. In a medium bowl, combine the wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt.
In a large bowl, combine the applesauce, buttermilk, oil, and egg; stir in the espresso powder. Add the flour mixture to the bowl and mix to combine. Fold in the chocolate chips.
Divide the batter among the lined muffin cups and bake until a wooden pick inserted in the middle comes out clean, 20 to 22 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. (For mini muffins, bake for 14 to 16 minutes.)

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