Chocolate Oatmeal Muffins With Cocoa Food

COCOA OATMEAL MUFFINS

Steps:

• In a small bowl, stir together the oats and buttermilk and let sit for 20 minutes.
• Heat oven to 400ºF. Grease 16 muffin tins or line with cupcake wrappers.
• In a large bowl, beat butter, sugar and egg until fluffy. Stir together the flour, cocoa, baking powder, salt and baking soda; add to butter mixture alternately with the oats mixture. Fold the chocolate chips into the batter.
• Fill prepared cups 2/3 full with batter. Bake for 16 to 18 minutes or until wooden pick inserted in center comes out clean.

COCOA OATMEAL MUFFINS

Steps:

• Stir together flour, sugar, oats, cocoa, baking powder and salt in large bowl.
• Beat eggs, milk, melted butter and vanilla in small bowl.
• Add milk mixture and nuts all at once to dry ingredients, stirring until just moistened.
• Spoon batter into 12 greased muffin cups.
• Bake at 400°Ffor 15 to 20 minutes, or until done.
• Serve warm with Honey Spread (Beat together 1/2 cup (125 mL) butter and 1/3 cup (75 mL) honey until smooth. Makes about 3/4 cup).

CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS

Steps:

• Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
• In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
• Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!

CHOCOLATE OATMEAL MUFFINS

Steps:

• Mix together almond milk and vinegar, and pour over oats. Cover and let soak for about an hour.
• In a separate bowl, beat together margarine, sugar, molasses and apple sauce. Fold into oats.
• In a separate bowl, whisk together cocoa powder, flours, baking powder, baking soda, and salt until well blended.
• Pour oat mixture into flour mixture and stir gently until well combined.
• Spoon batter into lined muffin tin.
• Bake in 400 F for 20-25 minutes.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

CHOCOLATE OATMEAL WALNUT MUFFINS

Steps:

• Heat oven to 400°F
• Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
• Stir together oats and buttermilk in small bowl; let stand 20 minutes.
• Stir together oil, sugar, egg and vanilla in large bowl.
• Add oats mixture, stirring well.
• Stir together flour, cocoa, baking powder, salt and baking soda.
• Add to oats mixture, blending until moistened.
• Stir in nuts.
• Fill muffin cups 2/3 full with batter.
• Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
• Remove from pan to wire rack.
• Sprinkle muffin tops with powdered sugar, if desired.
• Serve warm or cool.

HEALTHY CHOCOLATE OATMEAL MUFFINS

Steps:

• 1. Preheat oven to 325. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavor!).
• 2. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
• 3. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
• 4. Add eggs, honey, milk and vanilla. Mix to combine.
• 5. Add dry ingredients (including both ground and unground oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
• 6. 7. Fold in approximately 1/2 cup chocolate chips, if using.
• 8. Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins). You can spray the bottom of the liners lightly with spray oil to make the muffins easier to remove from the wrappers.
• 9. Sprinkle muffin tops with reserved oats and remaining 1/2 cup chocolate chips, press down lightly.
• 10, Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

LOW FAT CHOCOLATE OATMEAL MUFFINS

Steps:

• Soak the oats in milk for about one hour.
• Preheat the oven to 400.
• Spray the muffin pan with cooking spray.
• Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl, whisk the dry ingredients together. Add the wet ingredients to the dry mix until just combined. Add the chocolate chips. Do not over-mix of the muffins will be tough. Spoon the mixture into the muffin pan, forming a total of 12 muffins.
• Bake for 20-25 minutes, or until done. Remove from pan and enjoy.