Butterscotch Chip Muffins

Lately my hormonal cycle has been on a roller coaster and my tastebuds for sweet cravings are insane. I normally don't fancy sweet things as much but these days, I am craving it. Maybe it's the weather? Maybe it's the political stress? I don't know. But I made these healthy butterscotch chip muffins that are SUPER macro friendly if you #iifym and even if you don't log your macros, you can STILL enjoy these without having any feelings of guilt...because let's be real, food should NEVER make you feel "guilty"...only HAPPY :)

Enjoy and tag me if you create this recipe #thelipstickpantry #amlin_
xo- Nil

-1 whole egg
-1/3 cup unsweetened apple sauce
-2-3 ripe bananas (I used 3 but I think 2 would have been perfect)
-5 teaspoon Coconut Palm Sugar (use Stevia if you want to cut out more carbs...or use regular sugar if you want higher carbs)
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 cup (72g) Whole wheat flour (use regular flour if you'd like)
-2-3 tablespoon butterscotch chips (I used 2 tablespoons and then threw on a few on top right before baking the muffins---also use can use chocolate chip...peanut butter chips...whatever your heart desires chips instead...butterscotch chips didn't seem to MELT as nice as I thought they would so just a heads up!)
-Sprinkle of ground cinnamon

Preheat oven 375 (baking time 18-20 minutes)

In a blender, blend egg, apple sauce, bananas, sugar, baking soda, baking powder, and flour. Fold in the butterscotch chips. Pour about 1/4 cup (or slightly less) of batter into lined muffin tins. Sprinkle some cinnamon on top as well as some chips. Bake at 375 for 18-20 minutes. Let cool. Enjoy. Be HEALTHY + HAPPY :)

Serves: 12
Calories for 1 muffin: 75
Fat: 1.4g
Carbs: 14g
Protein: 1.7g