HEALTHY CHOCOLATE OAT MUFFINS

School season means one thing for me: stuffing my freezer with healthy muffins. They are great for the lunch box & make a quick breakfast or snack on the go.

I shared banana muffins, peanut butter muffins, apple muffins & now it’s the turn of oats to play a role in my muffins range.

These muffins are light, fluffy, extremely delicious & packed with oats.

Prepared in less than 30 minutes & guaranteed to satisfy your sweet tooth.

HEALTHY CHOCOLATE OAT MUFFINS

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 cup unsweetened cocoa powder
  • pinch salt
  • 1/3 cup coconut or brown sugar
  • 2 eggs
  • 1 cup half skimmed or almond milk
  • 1/2 cup greek yoghurt
  • 1/3 cup raw honey
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips or raisins or a mixture of both

Directions:

  • In a bowl; mix the dry ingredients (first 9 ingredients in the above list).
  • In another bowl, mix the wet ingredients (remaining ingredients except for the chocolate chips/raisins).
  • Add the dry ingredients to the wet ingredients & mix until just combined. Don’t overmix. Fold in the chocolate chips or raisins or both.
  • The batter will be loose at this stage. Let the batter rest until you preheat the oven for 20 minutes to allow the oats to absorb the excess liquid & soften a bit. Preheat oven to 180 for about 20 minutes.
  • After 20 minutes, you will find the batter thicker. Line a cupcake tray with paper liners. Using an ice cream scoop, spoon the batter into the cupcake tray, don’t fill th cups to the end; 3/4 is only enough.
  • Bake in a preheated oven for about 10-14 minutes or until a toothpick inserted in the middle comes out clean of batter; it might come out with melted chocolate from the chips.
  • Let cool for 5 minutes in the tray then place on a wire rack to cool completely.
  • Store at room temperature in an airtight container for 3 days or freeze up to 1 month.

Notes:

  • The muffins aren’t sweet on their own; you must use chocolate chips or raisins.
  • For the step by step Arabic video, check my instagram account.

Recipe adapted from A kitchen Addiction

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