Chocolate Oat Muffins
Print recipe| Serves | 18 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Meal type | Breakfast, Dessert, Snack |
Ingredients
- 1 1/4 cup rolled oats
- 2 tablespoons coconut flour
- 1 scoop chocolate protein powder (I use Trutein)
- 3/4 cups cacao powder (I use HERSHEY'S dark cacao)
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup coconut sugar
- 1/2 cup honey
- 1 Large whole egg
- 2 tablespoons egg whites
- 3/4 cups 0% Non Fat Greek Yogurt or Coconut Milk Greek Yogurt
- 1/2 cup unsweetened apple sauce
- 1 tablespoon coffee concentrate or brewed espresso
- 40 drops chocolate stevia
- 1/4 cup unsweetened almond milk
Directions
| Step 1 | |
| Preheat oven to 350° F and use non stick spray on 2 cupcake pans (will make 18 cupcakes). | |
| Step 2 | |
| Place rolled oats in a food processor and grind until it resembles a course meal. Depending on your oats, it will still have some texture which is perfectly fine. | |
| Step 3 | |
| Add in remaining dry ingredients and pulse a few times. Add all other ingredients and pulse until well combined. | |
| Step 4 | |
| Divide batter into cupcake pans (1/4 cup per cupcake). | |
| Step 5 | |
| Bake for 15-18 minutes until toothpick comes out clean and tops of muffins slightly bounce back to the touch. | |
| Step 6 | |
| While cupcakes are cooling, prepare the cookie dough and then top with heaping 1 tablespoon of the mixture. | |
Note
NUTRITIONAL INFORMATION (per cupcake/muffin): calories -67, protein- 4 g, carbs- 12 g, fat- 1 g