Healthy Chewy Muffin Squares

We made an even easier version of the Dinner Done muffins you love.

I was making muffins. Not just any muffins, but our favorite Whole Wheat Muffins from Dinner Done.

The recipe, by Elky Friedman, health and fitness enthusiast and founder of the Power of Wholesome snack line, is one of our favorite whole wheat muffins ever.

Chances are, they’re also your favorite. 

While we love them fresh, we also like to keep them in the freezer so they’re ready to grab.

But this time that I was preparing them, I didn’t have cupcake liners. I know that I could have sprayed the muffin pan, but I didn’t want to–I prefer when they pop out easily with liners, and I didn’t want the muffin pan mess in the end.

So what did I do?

I doubled the recipe, as I usually do –

all the ingredients come together easily in one bowl –

and poured the whole batter onto a parchment-lined baking sheet.

Use whatever flour you like–whole wheat, white spelt, white whole wheat, regular, they all work. 

The batter spreads out really nicely. 

But this is where they became something entirely new. Instead of keeping the muffin texture, this time I underbaked them (on purpose!) yielding a soft, chewy granola bar breakfast item instead. 

Instead of the 20 minutes that muffins normally take to bake, these bars bake in 12-15 minutes (when spread on a baking sheet, they’re also flatter).

Simply cut into squares (we cut them into 24) when they’re ready. You can freeze them in separate Ziplocs once they’re cooled so they’re ready to grab! We found these containers that we talked about in this post perfect to store these.

It’s something that’s familiar and comforting–but also new and fun at the same time.